Miso Mushroom Pasta
Ingredients
- 112 g pasta
- 1 1/2 cups mushrooms
- 2 tsp soy sauce (10ml)
- 1 1/2 tbsp butter
- 1/4 tsp black pepper
- 1 tsp garlic, minced
- 1/2 tbsp miso paste
- 3/4 tsp dashi powder
- 3/4 cup cream or milk (180ml)
- 1 tsp cornstarch
- 1/4 cup parmesan cheese
Instructions
1. Cook pasta according to package instructions until al dente.
2. Add mushrooms to a dry pan and pan-fry on medium heat for 2-3 minutes without oil.
3. Add soy sauce, butter, black pepper, and garlic. Sauté for 1-2 minutes until fragrant.
4. Add miso paste, dashi powder, and cream or milk. Mix until combined and simmer on low heat for 2 minutes.
5. Mix cornstarch with 2 tbsp (30ml) cold water and stir into the sauce for a smoother texture.
6. Whisk in parmesan cheese and add the cooked pasta. Toss until the cheese melts and the sauce thickens.
Notes
- The cornstarch slurry in step 5 is optional — skip it if you prefer a thinner sauce.
- Finish with chopped parsley before serving.