Creamy mushroom pasta with miso tahini sauce

Ingredients

serves 2

• 180g dry pasta
• 1 tbsp vegetable oil
• 250g chestnut mushrooms, chopped
• 150g frozen peas
• 2 tbsp tahini
• 2 tsp miso paste
• 4 tbsp nutritional yeast
• ⅛ tsp garlic granules, or 1 small garlic clove
• 4-6 tbsp water
• Ground black pepper, to taste

Directions

1. Cook the pasta and peas.
2. In a large pan, heat the oil and cook the mushrooms for 5-10 minutes.
3. To make the sauce, add tahini, miso paste, nutritional yeast, garlic and water to a food processor. Blend until smooth. Add an extra tbsp of water until desired consistency is reached.
4. Combine everything in one pan and stir until heated through. Season to taste.