Charred spring onion miso spaghetti recipe | Sainsbury`s Magazine
This delicious vegan spaghetti recipe by Mob Kitchen's Sophie Wyburd makes the most of seasonal spring onions, with a creamy tofu sauce and a dash of miso paste for extra umami
Ingredients
- 200g spaghetti
- 1 tbsp olive oil
- 10 spring onions, trimmed and cut into 2cm lengths
- 150g silken tofu
- 50ml unsweetened soya milk (or plant milk of your choice)
- 1 tbsp miso paste (we used Yutaka)
- ½ tsp Dijon mustard
- 2 garlic cloves, finely chopped
- ¼ tsp chilli flakes
- ½-1 tbsp lemon juice, to taste
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