Description
This creamy miso mushroom pasta features golden sautéed mushrooms folded into a velvety miso-parmesan cream sauce, finished with lemon and thyme. It’s quick, comforting, and packed with umami-rich flavor.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 270 grams mushrooms, sliced (brown, white, cremini, or a mix)
- 3 to 4 garlic cloves, finely minced
- 2 tablespoons fresh thyme leaves, divided
- ¾ cup single or light cream
- 1 tablespoon white miso paste
- 40 grams parmesan cheese, very finely grated
- ¼ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 220 grams dried pasta of choice (maccheroni, rigatoni, or penne)
- Salt, for pasta water
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente, about one minute less than package instructions. Reserve at least 1 cup of pasta cooking water, then drain.
- Heat olive oil and butter in a large skillet over medium-high heat. Add sliced mushrooms in a single layer. Cook for 4 to 5 minutes, turning once or twice, until golden brown.
- Lower heat to medium. Add minced garlic and 1 tablespoon thyme leaves. Cook for 1 minute until fragrant.
- Reduce heat to medium-low. Push mushrooms aside and pour in the cream. Bring to a gentle simmer.
- Whisk miso paste into the cream until dissolved. Stir in grated parmesan in two to three additions, mixing well.
- Add lemon juice and black pepper. Simmer for 1 to 2 minutes until slightly thickened.
- Add the cooked pasta to the skillet and toss to coat. Cook together for 1 to 2 more minutes. Add pasta water as needed to loosen the sauce.
- Remove from heat. Stir in remaining thyme leaves and lemon zest. Serve immediately.
Notes
- Use a mix of mushroom types for depth of flavor.
- Don’t overcrowd mushrooms to ensure proper browning.
- Keep extra pasta water on hand to adjust sauce consistency.
- Heavy cream can be used for a richer sauce.
- Recipe is best fresh, but leftovers store well for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 4g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
