Vegan Balsamic Mushroom Pasta By @lazycatkitchen 🧡

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Vegan Balsamic Mushroom Pasta by @lazycatkitchen 🧡
serves: 2
350 g / 12.5 oz chestnut mushrooms, cut into 7 mm / 0.25″ slices
45 ml / 3 tbsp olive oil, divided
approx. 45 ml /3 tbsp quality balsamic vinegar*
1 tsp maple syrup
3 garlic cloves, 2 finely diced, 1 grated
a few springs of fresh thyme or ½ tsp dry thyme
½ tsp smoked sweet paprika, + more to serve
freshly ground black pepper, to taste
3-4 tsp soy sauce or tamari or salt, to taste
200 g / 7 oz spaghetti (GF if needed)
2 tbsp nutritional yeast
toasted walnuts, chopped, to serve (optional)
Warm up the oven to 220C/425F (if using fan setting, decrease the temp by 20C/70F) and grab a lasagne-size baking dish. You can use a baking tray, but not one that gets misshapen in high heat or else all the juices will run to one corner & burn.
Place sliced mushrooms in the baking dish & put into the oven for about 10 min – until the mushrooms release their natural juices & most of these juices evaporate.
While the mushrooms are baking, put 1 tbsp of olive oil, approximately 3 tbsp balsamic vinegar, 1 tsp maple syrup, a grated garlic clove, fresh or dry thyme, ½ tsp smoked paprika, soy sauce (or salt) & pepper in a small bowl. Mix well & set aside.
Stir balsamic marinade through partially-cooked mushrooms and return the dish into the oven for another 10-15 min, giving them a stir halfway through. When done, the mushrooms should be fully cooked & there should be a little bit of thickened marinade still left in the dish.
Cook pasta short of al dente, drain reserving about ¼ cup of pasta water.
Heat up a large frying pan on a low heat. Once hot, add oil and allow it to warm up, then add 2 finely chopped garlic cloves.
Sauté the garlic on a low-medium heat, until fragrant but do not let it brown. Stir the entire time.
Add approx. 2 tbsp pasta cooking water and nutritional yeast. Stir well & season with a generous amount of salt & pepper.
Toss the pasta in the ‘cheesy’ sauce quickly. Then add baked mushrooms to the pan, together with all the pan juices. Mix well.
Adjust the seasoning & sprinkle with a dash of smoked paprika, if you like.
Divide between 2 plates.