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Miso Mushroom Spaghetti

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This pasta is a triple-threat umami bomb: there’s miso, mushrooms and parmesan cheese. I mean, what’s not to love? Creamy and silky, it’s a perfect weeknight dinner as there’s such minimal prep involved. Enjoy!

WATCH THIS RECIPE

MISO MUSHROOM SPAGHETTI

PREP TIME

5 minutes

COOK TIME

10 minutes

SERVES

2

Ingredients

200g (7 oz) dried spaghetti

50g (1.7 oz) unsalted butter

400g (14 oz) mixed mushrooms, cut into rough chunks (e.g. shitake, oyster, shimeji, enoki)

3 garlic cloves, finely chopped

3 tbsp miso paste*

½ cup finely sliced spring onion

¼ cup grated parmesan, plus extra to serve

salt

Steps

Step 1

Bring a large pot of water to the boil and season generously with salt. Add your pasta and allow to cook while you get started on the mushrooms.

Step 2

Heat the butter in a large, deep frying pan over medium-high heat. When the butter starts to foam, add the mushrooms (if you’re using enoki, leave them out until the end). Let the mushrooms brown without tossing them for a couple of minutes. Then toss and coat with the butter for another couple of minutes or until starting to turn golden. Then add the garlic and cook for another minute.

Step 3

Add the miso paste and 1 cup of the pasta cooking water. Swirl around until the miso dissolves. When your pasta is cooked, add drained pasta to the pan of mushrooms and swirl and toss until the sauce has thickened. Add the enoki and parmesan and toss.

Step 4

Pile into bowls and top with a little extra grating of parmesan.

Note Icon

Notes:

– I use a white miso paste also known as ‘shiro miso’. It’s commonly found in the Asian aisle at most supermarkets or from an Asian grocer.

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