Creamy Miso Mushroom Pasta 30 Minutes Recipes

CREAMY MISO MUSHROOM PASTA (30 MINUTES!)

Steps:

• Heat a large skillet, over medium heat. Once hot, add oil and diced onions. A pinch of salt and pepper and sautée while stirring until the onions are soft and fragrant.
• Add minced garlic, sliced mushrooms, and lemon juice. Sautée stirring frequently, until the mushrooms shrink in size and are slightly browned and caramelized.
• While your mushroom is cooking bring a large pot of water to a boil, season generously with salt and cook your pasta following the directions on the package. Drain the pasta and set aside.
• In a cup, add boiling hot water and veggie miso broth cube. Stir well until the cube dissolves in the water. Set aside.
• Once your mushrooms are nicely browned, lower the heat and add cashew cream and the veggie miso broth. Mix well, and bring to a light simmer.
• At this stage, taste your sauce and adjust seasonings. Add more salt, pepper and/or lemon, juice if needed. If the sauce is too thin, simmer it a bit longer to reduce it. If the sauce is too thick, add more cashew cream or water.
• Add cooked drained pasta directly to the pan. Turn off the heat and toss to coat the pasta with the sauce.
• Serve immediately with a sprinkle of nutritional yeast and chili flakes (optional)

MUSHROOM STROGANOFF WITH CREAMY MISO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes.
• Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.
• Heat olive oil in a large skillet over high heat until shimmering. Add mushrooms and onion and reduce heat to medium-high. Cook until vegetables have softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
• Mix flour and remaining 2 cups water until flour has dissolved and no lumps remain. Gradually pour water mixture into the skillet. Stir in miso paste and Dijon mustard; bring to a boil. Lower heat and simmer until sauce thickens slightly, 4 to 5 minutes. Add cashew sauce.
• Drain pasta and stir into the mushroom sauce. Cook until heated through, 1 to 2 minutes. Taste and season with salt if needed. Serve immediately.

FIVE-INGREDIENT CREAMY MISO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
• Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
• Divide among shallow bowls and sprinkle with nori or furikake, if using.

EASY MUSHROOM-MISO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms but do not crowd the skillet. Brown mushrooms in butter, about 7 minutes. Add miso paste.
• Carefully ladle out 1/2 cup pasta water from the boiling pot. Pour 1/4 cup pasta water to the pan with the mushrooms, stirring until incorporated. Add Parmesan cheese and whisk until cheese has melted. Add remaining 1/4 cup pasta water.
• Drain cooked pasta and add to the skillet. Toss to combine and serve immediately.