Best Creamy Miso Mushroom Pasta

Golden toasted mushrooms in a rich creamy sauce with white miso, parmesan, thyme and lemon.

Tags
Source
Source
Recipe Info
Servings: 4
Prep: 10m
Cook: 25m
Total: 35m
Ingredients
  • 4 tbsp olive oil
  • 4 tbsp butter
  • 540g mushrooms, sliced but not too thinly
  • 6-8 garlic cloves, minced
  • 4 tbsp fresh thyme leaves, divided
  • 360ml single cream
  • 1-2 tbsp white miso paste
  • 80g parmesan, finely grated
  • 1/2 tsp black pepper
  • 4 tbsp fresh lemon juice, plus 2 tbsp zest
  • pasta of your choice
Instructions
  1. Cook the pasta in a pot of well-salted water according to the packet directions, undercooking dried pasta by a minute so it can finish in the sauce. Reserve a cup of pasta water.
  2. In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat (cook the mushrooms in two batches if the pan looks crowded).
  3. Add the mushrooms, toss in the oil and butter, then leave alone for 4-5 minutes, turning once or twice, until golden brown.
  4. If cooked in batches, return them all to the pan, lower the heat slightly and add the garlic and half the thyme leaves. Cook for a minute.
  5. Push the mushrooms to one side of the pan and add the cream over low heat — it should just gently simmer, never boil.
  6. Whisk in the miso until well incorporated.
  7. Add the grated parmesan in 2-3 lots, letting it melt in between each addition.
  8. Add the lemon juice and pepper and cook for a minute or two to thicken slightly.
  9. Add the cooked pasta straight in, mix well and let it gently bubble for a minute or two to thicken further, loosening with a splash of pasta water if needed.
  10. Mix in the remaining thyme leaves and the lemon zest and serve, topping with extra parmesan if you wish.
Back to Recipes