Main · 30 min
Miso Butter Mushroom Pasta
Deeply savory, glossy, and faster than takeout. The miso melts into the butter and clings to every strand. This is the recipe I shoot first because it never lets me down.
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Ingredients
- 200 g dried spaghetti or linguine
- 300 g mixed mushrooms, torn
- 2 tbsp white miso paste
- 3 tbsp unsalted butter
- 2 cloves garlic, thinly sliced
- 1 tbsp soy sauce
- 2 tbsp grated parmesan · plus more to serve
- 1 handful chives or spring onion, sliced
Prep first do it all at once
Get every cut and measure out of the way before any heat. Then cooking is pure motion.
- Tear the mushrooms into bite-size pieces
- Thinly slice the garlic
- Slice the chives or spring onion
- Measure the miso, soy sauce, and parmesan into small bowls
Method
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- Boil large pot of salted water. Cook pasta until just under al dente. Save a mug of pasta water before draining. Tap when done
- Sear mushrooms in half the butter, high heat, in one layer. Leave them to brown. Tap when done
- Add garlic. Cook 1 min, then stir in soy sauce. Tap when done
- Whisk miso with a splash of pasta water. Add to pan with remaining butter. Tap when done
- Toss in drained pasta. Loosen with pasta water until glossy. Stir in parmesan off heat. Tap when done
- Serve topped with chives, extra parmesan, and black pepper. Tap when done