Miso Morel Pasta with Peas
INGREDIENTS
  • Cooking Time: 20 minutes
  • Servings: 4
  • Preparation Time: 1 hour
  • 1 oz dried morel mushrooms
  • hot water
  • 1 minced leek
  • 1/2 T minced fresh thyme
  • 4 minced garlic cloves
  • 1/4 cup nutritional yeast or grated parmesan
  • 2/3 cup cream
  • 1/2 cup peas
  • 1 T red miso paste
  • 2 T warm water
  • salt
  • pepper
  • 1 pound hot, cooked fettuccine
DIRECTIONS
  1. Soak dried mushrooms in hot water 1 hour; drain, reserving 1/4 cup soaking liquid. Saute leek and thyme 5 minutes until fragrant. Add garlic and mushrooms; saute 1 minute. Add soaking water; bring to a boil and simmer 5 minutes. Stir in nutritional yeast or parmesan, cream and peas; simmer 5 minutes. Stir miso into warm water until well combined; stir into sauce. Season with salt and pepper. Toss with fettuccine.
RECIPE BACKSTORY
This dish has a delicious creamy sauce from the miso with the delicate earthiness of the mushrooms and sweetness of the peas.