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170 g assorted mushrooms, trimmed and cut into bite-size pieces
1/2 cup butter, divided
1 teaspoon red wine vinegar
1 tablespoon white miso paste
5 garlic cloves
1/2 cup Flora plant cream
1 scallion, thinly sliced
salt and black pepper, to taste
Cook pasta in a large pot of boiling salted water until al dente, or according to the instructions on the package. Drain pasta and set aside.
Melt half of the butter in a large skillet set over high heat. Sauté the mushrooms until browned, about 3-5 minutes. Do not overcrowd the mushrooms. If necessary, cook in 2 batches. Pour in red wine vinegar and toss with mushrooms. Set aside.
In a small bowl, whisk miso paste and plant butter together until it is smooth and fluffy.
Melt the remaining plant butter in a skillet and sauté minced garlic just until fragrant. Return mushrooms to the pan and add miso-butter mixture and Flora plant cream. Bring the sauce to a boil while gently stirring. Add cooked pasta to the pan and toss with sauce. Stir until pasta is well coated. Cook for 1-2 more minutes. Taste and add salt and pepper, if desired. Top with sliced scallions.
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