Miso Pasta with Mushrooms
This sauce is the bomb and you can add whatever you like for veg. I used seafood mushrooms but any kind of mushroom you like will do. Adapted from Easy Miso Pasta and the New York Times version Five-Ingredient Miso Pasta.
- 16 oz of pasta you like best – spaghetti, linguini, broad noodles are good options
- 1-2 Tbsp olive oil
- 1/4 cup butter
- 1 whole shallot minced
- 1/2 red or white onion minced
- 3-4 cloves garlic, minced
- 1 package seafood mushrooms, end trimmed and cut in half (width wise).
- 2 Tbsp white Miso paste
- 1/2 cup grated Parmesan cheese
- Fresh black pepper or Furikake to taste
- 1 and 1/4 cup pasta water
Method
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Bring a large pot of unsalted water to a boil (Miso is salty, you don’t need it). Add the pasta and cook, stirring occasionally, until al dente. Reserve 1½ cups pasta water, then drain the pasta.
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Heat olive oil in a large frying pan. Add the shallots and onion and sauté until translucent.
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Add the butter and the mushrooms and sauté until the mushrooms start at brown a bit, add the garlic and saute until fragrant. Remove the onion and mushroom (you’ll add them back in a bit).
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Add the Miso and 1¼ cups pasta water to the pan and whisk over medium heat until Miso breaks down, 1 to 2 minutes. Add the parmesan and give it a good whisk until everything emulsifies. You can add more pasta water it it needs it.
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Add the onions and mushrooms back.
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Add the drained pasta and give it all a good toss to coat.
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Divide among shallow bowls and sprinkle with Nori or Furikake, if using and give it a good grind of fresh pepper.