1/2 cup grated Parmesan cheese (use vegetarian-friendly cheese)
2 tbsp vegetable oil
2 cloves garlic, minced
1 small onion, finely chopped
1 cup mushrooms, sliced
1/2 cup edamame
1/2 cup green peas
Green onions for garnishing
Nori strips for garnishing
Salt and pepper to taste
👩🍳 Cooking Steps:
1. Cook the pasta according to package instructions, then drain and set aside.
2. In a small bowl, whisk together miso paste, soy milk, and grated Parmesan cheese. Set aside.
3. In a large pan, heat the vegetable oil over medium heat. Add the garlic and onion, cook until onion becomes translucent.
4. Add the mushrooms, edamame, and green peas to the pan, cook for 5-7 minutes, or until cooked through.
5. Add the cooked pasta to the pan, then pour the miso-soy milk mixture over the top. Toss to combine, ensuring the pasta is coated with the sauce. Cook for about 2-3 minutes, letting the flavors meld together.
6. Season with salt and pepper to taste.
🍴 Serve and Enjoy!
7. Transfer the pasta to serving plates, garnish with green onions and nori strips. Serve immediately and enjoy your Japanese-Inspired Vegetarian Pasta Carbonara!
