Description
This Creamy Miso Pasta with mushrooms is a perfect fusion of Italian comfort and Japanese umami flavors. The miso paste adds a savory depth to the creamy parmesan sauce, while the mushrooms provide an earthy richness. The combination of flavors is both bold and comforting, making it an ideal dish for a quick weeknight dinner or a cozy meal for any occasion.
Ingredients
12 ounces linguine or other type of pasta
1 ½ tablespoon extra virgin olive oil
4 cups sliced mushrooms (stems removed)
1 tablespoon butter
2 garlic cloves, minced
1 shallot, finely diced
½ – ¾ cup heavy cream (adjust to taste)
3 tablespoons miso paste (white or brown)
½ cup grated parmesan cheese
Salt and pepper, to taste
¾ cup reserved pasta water (added gradually, more as needed)
Chopped roasted nori and red pepper flakes for garnish, to taste
Instructions
Cook the Pasta:
Cook the linguine in a pot of salted water according to package instructions. Reserve some pasta water, then drain the pasta and set it aside.
Sear the Mushrooms:
While the pasta cooks, heat olive oil in a pan over medium-high heat. Add the mushrooms in a single layer and allow them to sear without stirring to achieve a golden brown. Once browned, season with salt and pepper.
Prepare the Sauce:
Lower the heat and add butter, garlic, and shallots to the pan. Sauté until fragrant, about 2-3 minutes.
Pour in the heavy cream, followed by the miso paste and grated parmesan. Stir until the miso dissolves and the sauce becomes smooth. Season with salt and pepper to taste.
Combine Pasta and Sauce:
Add the cooked pasta to the pan. Gradually add reserved pasta water while tossing, until the sauce clings well to the pasta. Adjust the consistency as needed by adding more pasta water.
Garnish and Serve:
Serve the pasta hot, garnished with chopped roasted nori and red pepper flakes for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450