Name: Creamy Miso Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 pound spaghetti, fettuccine, or pasta of choice; Salt, for the pasta water; 1 tablespoon olive oil; 6 ounces cremini mushrooms, sliced; 4 tablespoons unsalted butter; 2 cloves garlic, minced; 1/3 cup freshly grated Parmesan cheese; 2 tablespoons white miso paste; Optional: Fresh sage, parsley, or thyme, for garnish

Ingredients

6 serv.

1 pound spaghetti, fettuccine, or pasta of choice
Salt, for the pasta water
1 tablespoon olive oil
6 ounces cremini mushrooms, sliced
4 tablespoons unsalted butter
2 cloves garlic, minced
1/3 cup freshly grated Parmesan cheese
2 tablespoons white miso paste
Optional: Fresh sage, parsley, or thyme, for garnish

Instructions

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1 Fill a large pot with water and season with a generous amount of salt. Bring it to a boil over high heat. Add the pasta and cook according to the package instructions. Reserve a cup of pasta water, then drain the pasta in a colander. Set the colander over the pasta pot so it stays warm.
2 Meanwhile, heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté until golden, 5 to 8 minutes. Add the mushrooms to a bowl or directly to the empty pasta pot.
3 Carefully rinse and dry off the skillet that you used to cook the mushrooms, then put it back on the stove over medium heat. Add the butter to the skillet and let it melt. Add the garlic and sauté until fragrant, about 2 minutes. Add the Parmesan, miso, and 1/2 cup reserved pasta water and stir until the cheese is melted and all ingredients are evenly combined, 2 to 4 minutes.
4 Add the sauce to the pot with the pasta and mushrooms and toss until all of the pasta is coated in sauce. Add more pasta water, if needed, to thin out the sauce. Sprinkle with fresh herbs, if using. Serve fresh. Store leftovers in a covered container in the fridge for up to 3 days. Love the recipe? Leave us stars below!