Mushroom Miso Pasta
This miso pasta features mushrooms, another umami-forward ingredient that takes this quick vegetarian recipe to the next level. We use white miso, which is light and slightly sweet. Whisking the miso into the reserved cooking water makes it easier to incorporate into the pasta.
Ingredients
- 8 ounces whole-wheat spaghetti
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced fresh shiitake mushrooms (about 5 cups)
- 2 tablespoons white miso
- 1/4 cup unsalted butter, cut into pieces
- 3/4 teaspoon grated garlic
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- 1/4 cup thinly sliced scallions (optional)
Directions
- Bring a medium pot of water to a boil over high heat. Cook pasta according to package directions. Reserve 1/3 cup cooking water; drain. Return the pasta to the pot.
- Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms; cook, stirring about every 2 minutes, until browned and softened, about 10 minutes.
- Whisk miso into the reserved 1/3 cup cooking water in a small bowl until combined. Add the mushrooms, the miso-water mixture, butter, garlic, pepper and salt to the pasta in the pot; gently stir until the pasta is coated in a creamy sauce. Divide the pasta mixture among 4 bowls. Top with scallions, if desired.
