Description
This creamy miso mushroom pasta combines Italian and Japanese flavors in a quick, easy dish that’s ready in just 15 minutes. It transforms busy weeknight dinners into something extraordinary with its rich, savory flavors and hearty texture.
Ingredients
- 8 oz Spaghetti or Linguine (Cook until al dente)
- 1 tbsp Salt (For boiling water)
- 8 oz Mushrooms (Sliced, can substitute with shiitake or portobello)
- 2 tbsp Butter (Or vegan butter)
- 2 cloves Garlic (Minced)
- 1/2 cup White Wine (Can substitute with chicken stock)
- 1/2 cup Pouring Cream (Crème fraîche is a good substitute)
- 1/4 cup Parmesan (Or nutritional yeast for a vegan option)
- 3 tbsp White Miso Paste
- Salt to taste
- Black Pepper to taste
- 1 tbsp Furikake or Sesame Seeds (Optional Garnish)
Instructions
- Bring a large pot of salted water to a rolling boil. Add spaghetti or linguine and cook according to package instructions until al dente, about 8-10 minutes. Save 1/2 cup of pasta water before draining.
- In a skillet, melt butter over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until tender and browned.
- Stir in minced garlic and sauté for 1 minute until fragrant. Pour in white wine and simmer until reduced by half.
- In a small bowl, mix white miso paste with a few tablespoons of the reserved pasta water until smooth. Add to the skillet and stir well.
- Pour in the pouring cream and mix, allowing the sauce to thicken slightly for 2-3 minutes.
- Mix in grated Parmesan, adjusting seasoning with salt and pepper as needed.
- Toss in the cooked pasta, mixing it well with the sauce and adding reserved pasta water as needed to reach desired moisture level.
- Serve immediately. Optional: Sprinkle with furikake or sesame seeds before serving.
Notes
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Freeze for up to 2 months in an airtight freezer-safe container.
- Reheat gently on the stove with a splash of reserved pasta water or cream to maintain creaminess.
- For perfectly sautéed mushrooms, ensure they are nicely browned to enhance their flavor.
- Always reserve pasta water; it helps adjust the sauce’s consistency.
- Use white miso paste for a balanced flavor; red miso can be too strong.
- Adjust creaminess by adding more reserved pasta water if the sauce is too thick.
- Freshly grated Parmesan offers better texture; nutritional yeast is a great vegan alternative.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: PASTA
- Method: Stovetop
- Cuisine: Italian, Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 540 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg
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