This Creamy Mushroom Pasta with Miso-Garlic Butter is rich, umami-packed, and incredibly satisfying. The combination of miso, garlic, and butter creates a deep, savory flavor that pairs perfectly with sautéed mushrooms and creamy pasta.
Ingredients:
For the Pasta:
- 8 oz spaghetti or fettuccine
- 1 tablespoon salt (for boiling water)
For the Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (shiitake, cremini, or button)
- 1 tablespoon white miso paste
- ½ cup heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
- ¼ cup pasta water (reserved from boiling pasta)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve ¼ cup pasta water, then drain and set aside.
2. Sauté the Mushrooms:
- In a large skillet, heat olive oil and 1 tablespoon butter over medium heat.
- Add sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until golden and tender.
- Stir in garlic and cook for 30 seconds until fragrant.
3. Make the Sauce:
- Reduce heat to low, then add miso paste and remaining 1 tablespoon butter. Stir well to combine.
- Pour in heavy cream and mix until smooth.
- Stir in Parmesan cheese, black pepper, and red pepper flakes.
4. Combine with Pasta:
- Add the cooked pasta and toss to coat in the sauce.
- Gradually stir in reserved pasta water to adjust the sauce’s consistency.
5. Serve:
- Garnish with fresh parsley and extra Parmesan cheese.
- Serve immediately and enjoy!
Tips:
- For extra umami, add a splash of soy sauce or a teaspoon of truffle oil.
- Swap cream with coconut milk for a dairy-free version.
- Use different mushrooms like oyster or portobello for varied textures.
