Vegan Scallops Miso Pasta

A recipe for vegan scallops miso pasta:

Ingredients:

• 1 pound of spaghetti
• 1 package of king oyster mushrooms
• 2 tablespoons of olive oil
• 1/2 cup of white wine
• 1 tablespoon of miso paste
• 1/2 cup of vegetable broth
• 1/2 cup of coconut cream
• 1/2 cup of chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Start by cooking the spaghetti according to package instructions.
2. While the pasta is cooking, slice the king oyster mushrooms into thin, round pieces. Heat the olive oil in a skillet over medium-high heat and add the mushroom slices. Cook for about 5 minutes, or until the mushrooms are browned on both sides.
3. Add the white wine to the skillet with the mushrooms and cook for 2-3 minutes, or until the wine has evaporated.
4. In a small bowl, whisk together the miso paste, vegetable broth, and coconut cream until well combined.
5. Pour the miso mixture into the skillet with the mushrooms and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened slightly.
6. Drain the spaghetti and add it to the skillet with the miso mushroom sauce. Toss to coat the spaghetti with the sauce.
7. Serve the pasta in bowls and sprinkle with chopped parsley. Add salt and pepper to taste.

Enjoy your vegan scallops miso pasta!