EASY MUSHROOM-MISO PASTA

Easy Mushroom-Miso Pasta image

This fast to fix pasta dish is done in under 20 minutes and can be made vegan by swapping out the Parmesan cheese for nutritional yeast flakes.

Provided by thedailygourmet

Time 20m

Yield 2

Number Of Ingredients 5

Ingredients

½ (8 ounce) package spaghetti
1 tablespoon unsalted butter
4 ounces portobello mushrooms, quartered
1 tablespoon white miso paste
¼ cup freshly grated Parmesan cheese

Steps:

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.
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. Add miso paste.
Carefully ladle out 1/2 cup pasta water from the boiling pot. Pour 1/4 cup pasta water to the pan with the mushrooms, stirring until incorporated. Add Parmesan cheese and whisk until cheese has melted. Add remaining 1/4 cup pasta water.
Drain cooked pasta and add to the skillet. Toss to combine and serve immediately.

Nutrition Facts : Calories 333 calories, Carbohydrate 48 g, Cholesterol 24.1 mg, Fat 9.8 g, Fiber 2.7 g, Protein 13.3 g, SaturatedFat 5.5 g, Sodium 395.4 mg, Sugar 4.1 g