Hiya, you shiitake mushroom lover! I know you’re here for a reason and I know that this miso tahini shiitake mushroom spaghetti (whew, that was long) is going to come out of your skillet tonight or next (meatless) Monday. It just IS.
Suitable for vegetarians and vegans, this creamy, nutty spaghetti is meatless food at its most glorious. To say that this easy spaghetti recipe is delicious is a gigantic understatement. I’ll admit I’m not one who can normally eat a meatless meal without feeling cranky afterwards, but this rich miso tahini mushroom spaghetti is so irresistibly good it makes me forget all about the meat. Plus, it’s so easy to make that it’s perfect for a midweek dinner. Or, if you’re a meal prep king or queen, this creamy spaghetti recipe is freezer-friendly as well! It just ticks every box!
I first made this spaghetti when I suddenly remembered one day that I’d bought 2 jars of tahini (on a buy 1 get 1 free offer) and left them untouched since then. I mean, isn’t that how recipe developers develop recipes, people? They just make use of what they suddenly remember they have for fear that it’s going to sit and gather dust until it expires, no?
As I (fortunately) didn’t have any meat, I knew the only fix would be for this spaghetti to be really creamy and yum. Or else I would end up feeling unsatisfied and banging my head against the wall all night.
To be fair, tahini is creamy and nutty in itself. Still it’s pretty runny. It was only when I saw my little jar of miso in the fridge that I thought mixing the two with a little bit of pasta water might give my spaghetti sauce a creamy texture. And that’s what I did.
But I didn’t stop there, you guys. I love a good kick in my food and I love garlic too much to not include it in everything I can, so I added garlic and chilis to this easy yet scrumptious spaghetti recipe as well.
Okay, I know it may sound like this spaghetti involves a lot of ingredients, but really, if I can’t count chilis and garlic as free ingredients in my Thai kitchen, I might as well renounce my Thai citizenship!
Here’s where you need to be careful. You want to start the chilis and garlic in olive oil on low heat. This way, you won’t burn them and you can let them infuse the oil, which will give your pasta an amazing flavor. Once you’ve fried your mushrooms and mixed miso with tahini, add the spaghetti and miso-tahini mixture to the skillet and toss to combine. Then, plate and sprinkle with chopped cilantro leaves on top.
Now with your fork, READY, SET, SWIRL!
Miso Tahini Shiitake Mushroom Spaghetti
This is an easy creamy, nutty meatless spaghetti recipe that’s perfect for your next meatless Monday or even a midweek night. If you’re a fan of tahini or shiitake mushrooms, you’re going to love it! **This recipe is suitable for both vegetarians and vegans.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Pasta
- 2 ounces dry spaghetti
- 1 tablespoon olive oil
- 1 head garlic, sliced
- 6 bird’s eye chilis (or any other kind you prefer)
- 1 pinch salt
- 150 grams shiitake mushrooms, sliced
- 2 tablespoons tahini
- ½ tablespoon miso
- 15 cilantro leaves, chopped
- Cook the spaghetti according to the package directions. Reserve about a cup of pasta water. Drain and set aside.
- Combine the olive oil, garlic, chilis and salt in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 6 minutes.
- Toss in the shiitake mushrooms and stir until cooked.
- Mix the tahini, miso and ½ tablespoon of paster water together with a spoon in a bowl.
- Add the cooked spaghetti and tahini-miso mixture to the skillet and toss to combine. Add pasta water and season with salt as needed.
- Plate and sprinkle with chopped cilantro leaves to serve.
Keywords: creamy pasta, creamy spaghetti, tahini, miso, mushroom, garlic, cilantro, coriander, shitake mushroom, vegan, vegetarian
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