Description
This Miso Pasta recipe is creamy, rich, and full of umami goodness. Topped with sauteed mushrooms, it’s an easy weeknight meal in under 30 minutes, Vegan-adaptable and gluten-free- adaptable.
Ingredients
Units
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- 8 oz pasta- spaghetti, linguini, fettucini, soba noodles, etc. ( or gluten-free pasta)
- 2 tablespoons olive oil
- 1 lb mushrooms – morels, shiitake, cremini, maitake, oyster, etc.
- salt and pepper to taste
- 2–3 tablespoons butter (or sub more olive oil)
- 2–4 cloves garlic, roughly chopped
- 1 fat shallot, finely diced
- 1/2 teaspoon fresh cracked black peppercorns
- 1 cup hot pasta water
- 1 – 1 1/2 tablespoons miso paste- I like white, but any color will work. ( Use chickpea miso, for gluten-free)
- 1/4–1/2 cup grated pecorino cheese or sub parmesan cheese, but pecorino adds more depth.
- Optional Garnishes: fresh herbs, chives, chili flakes ( urfa biber, Aleppo), furikake, sesame seeds, or toasted nori sliced into thin ribbons.
Instructions
- Cook pasta: In a large pot, bring 2 quarts water to a boil along with 2 teaspoons salt, and cook pasta until al dente. Save 1 cup hot pasta water, when draining.
- Saute mushrooms: At the same time, heat the olive oil in a large sauté pan over medium heat. Add the mushrooms, season with salt and pepper, and saute, lowering heat to medium-low heat until tender, golden, and slightly crispy. Set the mushrooms aside.
- Make the Miso Sauce: Once you’ve drained the pasta, to the same pot, add 2 tablespoons butter and melt over medium-low heat letting it brown just a little. Add the garlic, shallots and black pepper, and saute over low heat until golden and fragrant- a little crispy here is nice! Whisk in the hot, salted pasta water and miso paste, whisking well, heating, but not boiling. Whisk in the cheese until it melts into the sauce and is creamy. Place the cooked pasta into the creamy miso sauce and toss well. Taste and adjust salt, pepper, and cheese to your liking. Either toss in the mushrooms with the pasta, or serve them on top of each bowl.
- Serve: Divide among bowls and garnish with any of the options.
Notes
Vegan-adaptable: Use olive oil instead of butter, and either leave the cheese out, try a vegan parmesan, or add 1-2 teaspoons nutritional yeast to the miso sauce while whisking. It’s also good with toasted walnuts.
For extra nuttiness, toast your pasta first, placing it single-layered on a sheet pan in a 375F oven for 15-20 minutes or nicely golden, then boil like normal.
Leftover miso pasta will keep up to four days in the refrigerator in a sealed container and can be reheated gently in a pan on the stove, or microwave.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 401
- Sugar: 3.5 g
- Sodium: 113.3 mg
- Fat: 18.2 g
- Saturated Fat: 9.1 g
- Carbohydrates: 48.4 g
- Fiber: 3.1 g
- Protein: 12.3 g
- Cholesterol: 37.9 mg