Creamy Miso Mushroom Pasta
/Recipe by Courtney Roulston
Dietaries: Vegetarian
Serves: 2
Prep Time: 5 minutes
Cooking Time: 20 minutes
Ingredients
350g mushrooms, sliced
2 tablespoons extra virgin olive oil
Sea salt and pepper to taste
25g butter
½ brown onion, diced
2 cloves garlic, sliced
2 sprigs thyme, leaves picked
½ tablespoon white miso paste
½ cup thickened cream
30g Parmesan cheese, grated from a block
250g curly fettuccine (or regular fettuccine or spaghetti)
½ lemon
1 tablespoon chives to garnish
METHOD
Bring a large pot of salted water up to the boil. Cook the pasta for 8–10 minutes, or until al dente. Reserve ½ cup of the pasta cooking water and whisk it into the miso paste until smooth and set aside.
While the pasta is cooking, heat the oil in a large frying pan over a medium heat. Add the mushrooms along with a pinch of salt and pepper and cook for 3–4 minutes, or until caramelised. Remove the mushrooms from the pan and set aside.
Place the pan back onto the heat with the butter, onion, garlic and thyme. Cook, stirring for 2 minutes or until softened. Return the mushrooms to the pan then add in miso mixture and bring up to a simmer. Pour in the cream then bring back up to the simmer. Toss through the pasta for 2 minutes in the sauce to coat. Add in the zest and juice of the lemon then remove from the heat.
Transfer the pasta to serving bowls then top with extra Parmesan and chives before serving!
