Miso-Butter Mushroom Pasta
Miso-Butter Mushroom Pasta was super delicious with a rich umami flavor, prepared with a variety of fresh mushrooms. It was an excellent side to the spatchcocked grilled chicken, grilled zucchini and summer squash.
Servings 4 Servings
Equipment
- Sauté Pan
- Large Pot
Ingredients
- 8 oz. Dried Pasta I used Gigli. I like the way it holds the mushroom sauce. You can also use spaghetti, linguine, etc.
- 8 oz. Mushrooms I used a variety of mushrooms that are all in one pack at you grocery store or Costco.
- 6 cloves Garlic Minced
- 3 tbsp Unsalted Butter Softened
- 2 tbsp Miso Paste White
- 1 tsp Soy Sauce
- 1/2 tsp Sugar
- 1/2 cup Whipping Cream
- 1 Cup Pasta Water Reserved
- 2 tbsp Oliver Oil Extra Virgin
Instructions
Pasta
- Bring a large pot of water with 2 tbsp of salt to a boil.
- Add pasta and cook until it is al dente, 1-2 minutes less than pasta instructions.
Miso-Butter
- Mix softened butter, miso paste, soy sauce and sugar together.
Mushrooms
- Heat 2 tbsp of olive oil in a sauté pan on high heat.
- Sauté mushrooms until slightly browned.
- Remove mushrooms from the sauté pan and lower heat to medium-low.
Final Preparation
- Add the miso-butter mixture to the sauté pan and stir until it is heated through and starts to bubble.
- Add whipping cream and stir until thoroughly combined.
- Add salt and pepper to taste.
- Add the al dente pasta mushrooms (juice too) to the sauté pan.
- Gently toss all ingredients until thoroughly mixed. If the mixture is too dry, gradually add in some of the reserved pasta water.
