Easy Mushroom Miso Pasta Recipes
EASY MUSHROOM-MISO PASTA
This fast to fix pasta dish is done in under 20 minutes and can be made vegan by swapping out the Parmesan cheese for nutritional yeast flakes.
Provided by thedailygourmet
Time 20m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 333 calories, Carbohydrate 48 g, Cholesterol 24.1 mg, Fat 9.8 g, Fiber 2.7 g, Protein 13.3 g, SaturatedFat 5.5 g, Sodium 395.4 mg, Sugar 4.1 g
FIVE-INGREDIENT CREAMY MISO PASTA
This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it's worth using if you have it on hand.
Provided by Alexa Weibel
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
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