Creamy Miso Ricotta Pasta!

1/2 box of @eatbanza chickpea casarecce
2 cups mushrooms
1 tbsp olive oil
1 tsp maple syrup
1.5 tbsp plant-based ricotta
3 tbsp pasta water
1/4 cup @lairdsuperfood unsweetened plant-based creamer
1/2 tbsp @coldmountainmiso miso paste
1 tbsp garlic
1 tbsp olive oil
For two servings^
Heat 1 tbsp olive oil in a pan then add the mushrooms. Once they start to brown (7-10 min), pour in the maple syrup and sauté for 2 min to caramelize. Set aside.
Heat 1 tbsp olive oil and 1 tbsp minced garlic in a pan. After 2 min, add the miso paste, ricotta, and creamer. Stir everything together until smooth (another minute or so).
Cook pasta as directed and save 1/4 cup ish of the pasta water. Add the pasta and mushrooms to the pan with the other ingredients and toss to combine everything in the sauce. You’ll then need to add a little bit of pasta water at a time as needed to get the desired consistency!

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