Miso Mushroom Pasta
Creamy, savoury, and umami-rich, this miso mushroom pasta is the perfect weeknight treat after a long day. It is easy to make, delicious, and utterly satisfying.
Ingredients
- 200 g pasta
- 3 garlic cloves sliced
- 1 tsp ginger sliced
- 1 shallot sliced
- 200 g shiitake mushrooms sliced
- 100 g chestnut mushrooms sliced
- A drizzle of cooking wine (Shaoxing wine, sake, or white wine)
- 1 tbsp miso paste
- 1-2 ladles pasta water
- 1 tbsp soy sauce
- 1 tbsp honey
- A squeeze of lemon juice
- 1/2 cup heavy cream
- 2-3 tbsp chilli oil
- 2 fresh coriander chopped
- 1 spring onion chopped (for garnish)
Instructions
- Cook the pasta: Bring a pot of salted water to boil, and cook the pasta to al dente (2 minutes less than the package recommends). Drain and reserve 1 cup of pasta water.
- Prepare ingredients: While the pasta boils, prepare other ingredients - thinly slice shallots, garlic, ginger, and mushrooms.
- Sauté aromatics: Heat some oil in a pan over medium-high heat. Transfer shallots, ginger, and garlic into the pan, and sauté until fragrant.
- Sauté mushrooms: Add in shiitake mushrooms and chestnut mushrooms, then stir fry until golden and tender. Add a drizzle of cooking wine, and stir to mix well.
- Make the miso sauce: Add in miso paste and about 2 ladles of pasta water, mix well.
- Combine with pasta: Add the drained pasta to the pan along with soy sauce, honey, and a squeeze of lemon juice. Stir to mix well.
- Pour in cream: Reduce the heat to medium. Pour in heavy cream, and a drizzle of chilli oil (adjust based on your heat tolerance). Stir to mix well.
- Finish with fresh coriander: Add in a handful of freshly chopped coriander. Give it a stir.
- Serve: Transfer the creamy miso mushroom pasta to a plate, drizzle some extra chilli oil, and garnish with chopped spring onions on top. Enjoy!