Vegan Tomato Shimeji Pasta Sauce

1) Mince garlic cloves, roughly chop onion, separate shimeji mushrooms, roughly cut tomatoes and bell peppers.

2) Make purée with tomatoes, garlic cloves and olive oil. Select “Chilli Sauce” | 35 mins.
Tip: Use canned tomato purée if you’re in a rush.

3) Make pasta sauce by adding chilli flakes, salt, bell pepper, onion, minced garlic, mirin and half of dashi broth.

4) Cover and secure lid. Select “Baby Food” | 25 mins. 

5) Mix miso with remaining dashi broth and add in through the valve.

6) Once complete, add mushrooms to continue.

7) Cover and secure lid. Select “Healthy Soup” | 60 mins. 

8) Mix sauce with cooked pasta. Garnish with preferred toppings – cilantro or furikake flakes. Serve warm.