½ Swip per serving
This recipe will take you 15 minutes
Serves 2
- 200g dried pasta (we used pappardelle)
- 1 cal cooking spray*
- 1 celery stick, thinly sliced
- 1 large carrot, diced
- 1 garlic clove, crushed
- 60g frozen chopped or sliced red onion
- 300g sliced mushrooms
- 1 tbsp sherry vinegar, suitable for vegans
- 300ml boiling mushroom stock (or vegetable stock), suitable for vegans
- 1 tbsp miso paste (no oil or sugar)
- 2 level tsp mushroom paste
- Chopped fresh parsley, to serve
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient
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