Miso Mushroom Pasta -

Miso Mushroom Pasta

This easy, yet elegant miso mushroom pasta is a rich and savory dish featuring earthy shiitake mushrooms and tender pasta tossed in a creamy miso-Parmesan sauce with a bright hint of lemon.

Course Breakfast/Brunch, dinner, Main Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 589kcal

Author Ann Otis

Ingredients

8 ounces linguine or other pasta of your choice
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
3 sliced scallions white and green parts separated
12-16 ounces thinly sliced shiitake mushrooms stems removed
2 cloves garlic minced
1/2 cup heavy cream
1/4 cup freshly grated parmesan cheese
1 1/2 tablespoons white miso
1 tablespoon fresh lemon juice
1/2 teaspoon ground black pepper

US Customary - Metric

Instructions

Bring a large pot of generously salted water to a boil and cook the pasta until al dente. Reserve 1/4 cup of the pasta water, then drain.
Meanwhile, heat the oil and butter together in a large skillet or dutch oven set over medium heat.
Add the scallion whites and cook until soft, 2-3 minutes, then add the mushrooms and cook, stirring occasionally, until lightly browned, approximately 5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds.
Reduce the heat to low and add the heavy cream, parmesan, miso, lemon juice, and black pepper, stirring until smooth.
Add the cooked pasta and reserved pasta water, tossing gently until the noodles are evenly coated.
Top with the scallion greens and serve.

Video

Notes

Storage Tips

Store leftover miso mushroom pasta in an airtight container in the refrigerator, where it will comfortably keep for up to 2 to 3 days.

I like to reheat leftovers in a saucepan or skillet on the stovetop. Place the pasta in a small skillet over low heat and add a little splash of extra milk, cream, water, or pasta water if you saved some, to the pan. Toss it gently until the noodles are completely heated through and creamy.

Nutrition