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Creamy Mushroom and Miso Pasta

We found this recipe on Instagram, you can follow @deliciouslyella for more!

A lovely vegan recipe that is still deliciously creamy without the dairy. The use of silken tofu is a great substitute for cashews and adds some extra protein to an easy and simple mid-week recipe. Miso is a fermented soybean paste.

You can grow mushrooms with our ready-to-fruit grow sticks, and our dried porcini are available here.

Creamy Mushroom and Miso Pasta

with a silken tofu and porcini sauce


  • 4 portions of dried pasta
  • 600g mixed mushrooms, sliced (ready-to-fruit grow sticks)
  • 2 large handfuls of spinach, sliced
  • Small bunch of chives, finely chopped
  • Olive oil
  • Salt, pepper

For the sauce

  • 25g dried porcini
  • 2 cloves garlic
  • 300g silken tofu
  • 2 tablespoons brown rice miso paste
  • 1/2 lemon, juiced
  • Large pinch of sea salt


  1. Place the dried porcini into a bowl and cover with 150ml of lukewarm water. Leave to soak for about 15 min.
  2. Put the pasta on to cook according to the instructions on the pack.
  3. While the pasta cooks, place a frying pan over medium-high heat and add olive oil. Once warm, add the sliced mushrooms with a pinch of salt. Fry until tender and some browning occurs.
  4. Place the hydrated porcini into a blender along with their soaking liquid and add the rest of the sauce ingredients. Blend until a smooth sauce forms, and season to taste.
  5. Stir the drained pasta, the sauce, the spinach, and the chives into the pan with the mushrooms, cook together until the spinach has wilted, adding a little of the reserved pasta water if needed.
  6. Serve with salt and lots of black pepper.
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