Easy Kung Pao Pasta By @thefoodietakesflight πŸ˜‹ A Really

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Easy Kung Pao Pasta by @thefoodietakesflight πŸ˜‹ A really tasty and umami asian-inspired pasta recipe! Get it below:
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​Easy Kung Pao Pasta
Good for 2-3 servings

250g dry pasta of choice (I used linguine)
2 tbsp sesame oil or other oil, for cooking
1 small red onion, diced
1 small red bell pepper, diced
1 cup chopped mushrooms (I used king oyster mushrooms) plus more for topping, totally optional
Chopped spring onions, for topping

1 1/4 cups water
5 tbsp brown sugar or other sugar, adjust according to desired sweetness
1/4 cup soy sauce
1 – 1 1/2 tbsp chinese black vinegar adjust depending to desired taste*
2 tsp sriracha, adjust depending to desired spice
1/4 tsp ground black pepper

1 tbsp cornstarch + 2 tbsp room temp. water, mixed into a slurry *feel free to sub with apple cider vinegar

Mix sauce ingredients together EXCEPT the cornstarch slurry. Set sauce aside.
Heat a pot of water. Once it boils, add in the pasta. Cook until chewy and then drain the water.
Heat a pan. Pan fry thinly sliced king ouster mushrooms, if using. Season with salt then set aside when cooked.
Add 2 tbsp sesame oil to the pan. SautΓ© onions, bell pepper, and mushrooms until cooked. Add in the sauce mix. Once the sauce boils, add in the cornstarch slurry. Mix and cook over medium heat until it thickens a bit. Add in the cooked pasta. Mix well and leave to cook for a few minutes until pasta has absorbed the sauce.
Garnish with some spring onions, if desired. Top with the pan-fried mushrooms, if using. Enjoy while hot!

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