Miso Mushroom Pasta
Ingredients:
- 9 oz (250g) dry pasta
- 2 tbsp red miso paste
- 3 tbsp (1.5 oz/40g) soft butter regular or vegan
- 2 tbsp vegetable oil (such as canola or grapeseed)
- 14 oz (400g) mushrooms cleaned and coarsely chopped (see Key Ingredients)
- 3 garlic cloves chopped
- ½ tsp freshly ground black pepper
- Pinch of salt
- 2-3 scallions chopped
- For cooking the pasta: a pot with plenty of boiling, well-salted water
Instructions:
- Make the miso butter: Place the miso paste and soft butter in a small bowl. Whisk together until smooth and uniform. Set aside.
- Sauté the mushrooms: Heat the vegetable oil in a wide skillet. Add the chopped mushrooms, a pinch of salt, and the black pepper, and sauté, stirring, for 2-3 minutes. Add the garlic and continue sautéing for another minute, no more. Transfer to a plate and set aside.
- Cook the pasta: Cook in a pot of plenty of boiling, well-salted water (at least 1 tsp salt), 1 minute less than the package instructions. Start the next step about 5 minutes before the pasta is done.
- Make the sauce: In the same pan used for the mushrooms, add the miso-butter mixture and 1 cup of the pasta's cooking water. Mix well until smooth and bring to a boil. Add the sautéed mushrooms and mix. If the pasta isn't ready yet, lower the heat to the minimum and wait.
- Combine: Drain the pasta and transfer it straight to the sauce. Mix well until fully coated, and cook for 1 more minute. Turn off the heat, stir in the chopped scallions, and serve immediately.
Notes:
- Any mushroom suitable for sautéing works here, including button or cremini.
- Any type of miso works, though the flavor will be milder with a lighter variety than the dark miso used here.
- Transfer the pasta to the sauce as soon as it's drained, letting it sit without sauce can lead to overcooking and clumping.
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