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is what happens when almost-pureed mushrooms get roasty-toasty with cream, tomato paste, and a dry white wine: a meaty, luxurious, chock-full-of-flavor sauce that's 100% vegetarian. It's also incredibly easy to make at home.Funky red miso stands up beautifully to a host of mushrooms in this hearty, comforting pasta sauce. And as I always say, double the umami, double the fun.Embrace all the squash in your CSA with this well-balanced dish.
Recipe writer Sarah Jampel has never lusted after"porchetta or ragu, carnitas or banh mi—but of spaghetti carbonara, where the meat is more like the punctuation marks of a sentence than the letters themselves." So she set out to make a vegetarian version that has all of the verve of the smoky, porky dish. And my, did she succeed.How do you make a pasta packed with springy vegetables and zippy herbsThis is the O.G.
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