RECIPE: Savory Shiitake and Zucchini Vegan Pasta

This simple pasta dish combines tender slices of zucchini with the smoky savory notes of shiitake mushrooms, the richness of olive oil, and the slight saltiness of vegan parmesan “cheese”.

Servings: 2

Ingredients:

• 1 medium zucchini
• 3 cloves garlic (peeled)
• 1 level tsp + extra pinch Shiitake Mushroom Broth Tea*
• Olive oil (as needed)
• Salt (to season boiling water)
• Water (enough to boil pasta)
• 2 servings of pasta 
• 10-15g (~4 tsp) Vegan Parmesan “Cheese”*
• Black pepper (to taste)
• Shiso leaves (or basil leaves) (julienned, to taste)

Instructions:

1. Slice the zucchini into 7mm (¼ inch) slices and roughly chop the garlic. 
2. Season the zucchini slices with a pinch of shiitake mushroom broth tea powder and fry in olive oil over high heat until lightly browned. Remove from pan and set aside. 
3. Reduce heat to low and add the chopped garlic and olive oil to the pan. Saute until golden brown and remove from heat. 
4. Boil the pasta in salted water according to the package instructions. Reserve 50ml (~¼ cup) of the pasta water and set aside. Drain the remaining water.
5. Add 1 level tsp of shiitake mushroom broth tea to the reserved pasta water and stir to dissolve. Over low heat add the pasta water and vegan parmesan “cheese” to the garlic and stir to combine. Let simmer and then add the cooked pasta and zucchini. Toss to coat the pasta.
6. Plate and top with additional vegan parmesan “cheese”, black pepper, a drizzle of olive oil, and julienned shiso (or basil) to suit your tastes. Enjoy!

*Available for single item purchase at our Market: Michi no Eki

For these and other great recipes, visit our site at https://kokorocares.com/blogs/recipes