Description
A quick and comforting mushroom-miso pasta with tender spaghetti tossed in a rich, umami-packed sauce made from mushrooms, miso, butter, and Parmesan.
Ingredients
4 ounces spaghetti (half of an 8-ounce package)
1 tablespoon unsalted butter
4 ounces portobello mushrooms, quartered
1 tablespoon white miso paste
1/4 cup freshly grated Parmesan cheese
1/2 cup reserved pasta cooking water
Instructions
- Bring a large pot of lightly salted water to a boil and cook the spaghetti until al dente.
- While the pasta cooks, melt the butter in a large skillet over medium heat.
- Add the mushrooms in a single layer and cook until browned and tender, stirring occasionally.
- Stir the white miso paste into the mushrooms until evenly coated.
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Add 1/4 cup of the pasta water to the skillet and stir until the sauce begins to come together.
- Stir in the Parmesan cheese until melted and smooth.
- Add the remaining 1/4 cup pasta water to loosen the sauce.
- Add the cooked spaghetti to the skillet and toss until evenly coated.
- Serve immediately while hot.
Notes
White miso is mild and works best, but other miso types can be used in smaller amounts.
Nutritional yeast can replace Parmesan for a dairy-free version.
Add chili flakes or black pepper for heat.
Best enjoyed fresh for the creamiest texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 35mg
