Creamy Miso Pasta

Bring a large pot of salted water to a boil. Add the linguine (or bucatini/spaghetti) and cook as per packet instructions until the pasta is al dente. The linguine I used cooked for 9 minutes.
In a small blender, add the miso, coconut milk, nutritional yeast and ½ a teaspoon of salt. Blend everything well by pulsing on high for a few seconds. Set aside.
Heat a large frying pan over medium heat, add the olive oil and allow to warm through then add in the chopped garlic and sauté until fragrant and golden (about 2 – 3 minutes). Add in the sliced mushrooms and the remaining salt then fry for 5 – 6 minutes or until browning on the edges. Add a splash of water or mirin to the pan if the mushrooms start to stick while cooking.
Pour the miso coconut cream sauce into the cooked mushrooms and warm through until simmering.
Drain the pasta, ensuring you reserve ½ cup of the pasta water in case it’s needed to help disperse the sauce evenly.
Place the drained pasta back in the pot and pour in the miso mushroom sauce. Mix thoroughly, and gently, to combine adding a splash of the pasta water if needed.
Serve the pasta in 4 bowls, top with some ground black pepper, chopped green onions (shallots), and some gomasio, sesame seeds or nori flakes.