Easy Mushroom-Miso Pasta

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 2 servings

• (8 ounce) package spaghetti
• 1 tablespoon unsalted butter
• 4 ounces portobello mushrooms, quartered
• 1 tablespoon white miso paste
• cup freshly grated Parmesan cheese

Directions

1. 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.
2. 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.
3. Add miso paste to the skillet and stir until well combined with the mushrooms.
4. Carefully ladle out cup of pasta water from the boiling pot. Pour cup of the pasta water into the pan with the mushrooms, stirring until the mixture is well incorporated.
5. Add the grated Parmesan cheese and whisk until the cheese has fully melted into the sauce.
6. Pour the remaining cup of pasta water into the skillet and stir.
7. Drain the cooked spaghetti and add it to the skillet with the mushroom sauce. Toss everything together until well combined.
8. Serve immediately and enjoy!

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.