This unique twist on a creamy pasta dish combines the earthy richness of mushrooms, the umami depth of miso, and the smoothness of heavy cream. Perfect for a cozy weeknight dinner, this recipe takes traditional Alfredo-style pasta to a whole new level by adding a delightful fusion of Japanese and Italian flavors. It’s a vegetarian-friendly, hearty, and savory dish that is sure to impress anyone at the table. Quick to prepare and rich in flavor, this miso pasta will become a go-to comfort meal in your kitchen.
Ingredients:
- 12 ounces linguine or your favorite pasta
- 1 ½ tablespoons of high-quality extra virgin olive oil.
- 4 cups mushrooms (stems removed, sliced)
- 1 tablespoon butter
- 2 garlic cloves (minced)
- 1 shallot (finely diced)
- ½ – ¾ cup heavy cream (adjust to your preference)
- 3 tablespoons miso paste (white or brown, depending on flavor preference)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- ¾ cup of pasta water (to be added gradually, with extra as necessary).
- Roasted nori and red pepper flakes (for garnish)
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Set aside approximately one cup of pasta water before draining the noodles.
- Cook the Mushrooms: In a large skillet, warm the olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown (about 5-7 minutes). Set aside.
- Sauté Aromatics: In the same skillet, melt the butter over medium heat. Add the minced garlic and diced shallot, sautéing until fragrant and translucent (about 2-3 minutes).
- Make the Sauce: Lower the heat and add the heavy cream to the skillet, stirring gently to combine. Stir in the miso paste, allowing it to dissolve into the cream. Slowly add in the reserved pasta water, stirring continuously until you achieve your desired sauce consistency.
- Combine Pasta and Sauce: Toss the cooked pasta in the skillet with the sauce, ensuring it’s evenly coated. Mix in the Parmesan cheese until it melts and the sauce becomes creamy. Adjust the seasoning with salt and pepper to your liking.
- Serve and Garnish: Serve the creamy miso pasta hot, garnished with roasted nori strips and a sprinkle of red pepper flakes for a touch of heat.
Conclusion:
This creamy mushroom miso pasta blends the savory umami flavors of miso with the creamy richness of a traditional pasta dish. The roasted mushrooms add a robust earthiness, while the garlic and shallots bring aromatic depth. This easy-to-make dish is perfect for weeknights when you crave something indulgent yet simple. Garnished with nori and red pepper flakes, it’s both visually appealing and irresistibly delicious.
Creamy Mushroom Miso Pasta with Garlic and Shallots
A fusion of Italian and Japanese flavors, thiscreamy mushroom miso pasta features earthy mushrooms, savory miso, and a silkyParmesan cream sauce. It’s quick to prepare and perfect for a cozy, satisfyingmeal.
Ingredients
- 12 ounces linguine or your favorite pasta
- 1 ½ tablespoons of high-quality extra virgin olive oil.
- 4 cups mushrooms stems removed, sliced
- 1 tablespoon butter
- 2 garlic cloves minced
- 1 shallot finely diced
- ½ – ¾ cup heavy cream adjust to your preference
- 3 tablespoons miso paste white or brown, depending on flavor preference
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- ¾ cup of pasta water to be added gradually, with extra as necessary.
- Roasted nori and red pepper flakes for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Set aside approximately one cup of pasta water before draining the noodles.
- Cook the Mushrooms: In a large skillet, warm the olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown (about 5-7 minutes). Set aside.
- Sauté Aromatics: In the same skillet, melt the butter over medium heat. Add the minced garlic and diced shallot, sautéing until fragrant and translucent (about 2-3 minutes).
- Make the Sauce: Lower the heat and add the heavy cream to the skillet, stirring gently to combine. Stir in the miso paste, allowing it to dissolve into the cream. Slowly add in the reserved pasta water, stirring continuously until you achieve your desired sauce consistency.
- Combine Pasta and Sauce: Toss the cooked pasta in the skillet with the sauce, ensuring it’s evenly coated. Mix in the Parmesan cheese until it melts and the sauce becomes creamy. Adjust the seasoning with salt and pepper to your liking.
- Serve and Garnish: Serve the creamy miso pasta hot, garnished with roasted nori strips and a sprinkle of red pepper flakes for a touch of heat.