By Jen Booker
November 26, 2016
This is a mixture of two recipes I love. One that I found in Florence in a lovely restaurant called Zizi and a recipe by Sue Quinn.
1Make the spicy sauce first and set aside.
2Just fry the garlic and chilli in a little oil and then mix in the tomatoes.
3Heat the oven to 170C (325F/gas 3). Line a baked sheet with baking paper
4Mix paprika, liquid smoke, salt & pepper, 1 tsp garlic & onion powder and olive oil.
5Toss in the mushrooms.
6Roast in the over for 10 minutes until crispy.
7Cook the pasta as normal.
8 Now make the sauce.
9Add the stock to a pan and whisk in the miso paste until dissolved.
10Lower the heat and add the remaining garlic and onion powder, cashew cream and salt & pepper.
11Stir for about 5 minutes until the sauce thickens.
12Mix the sauce and pasta together and stir through the mushrooms.
13Add the spicy tomato sauce cautiously according to your taste. The pasta is lovely without it so you may want to try with and without!
14Serve with vegusto piquant or home made parmesan (see sides).