Cellantini with umami mushroom sauce
Umami mushroom sauce:
300g button mushrooms, sliced
1 medium potato, diced
2 tbsp coconut aminos
1 tbsp rice miso paste (or sub with more coconut aminos)
1 tbsp Planet Plant-Based almond butter
1/2 tbsp olive oil
1 garlic clove
100ml pasta cooking water
a handful almonds, finely chopped
sage leaves and black pepper
1 package Planet Plant-Based Cellantini
Bring a large pot of salted water to a boil. Cook diced potatoes until fork tender, about 10 minutes. Remove with a slotted spoon and cook pasta in the same water according to package instructions. Reserve about 100ml pasta water before draining!
While pasta cooks heat olive oil and garlic in a skillet. Add sliced mushrooms and cook until golden and water evaporates. Season with coconut aminos, cook on medium-high until there’sno more moisture, about 10 minutes total.
Add mushrooms with garlic, potatoes, miso (alternatively sub with 1 tbsp coconut aminos instead) and half of reserved pasta water to a blender. Blend until sauce is smooth.
Transfer pasta to the skillet, pour sauce on top and toss to coat. Adjust consistency if needed with the last of the reserved pasta water. Divide into plates, garnish with black pepper, sage leaves and chopped almonds.