Today’s recipe is a comforting bowl of pasta, full of umami yet really easy to make. This recipe uses miso paste and mushrooms, which are two umami-heavy flavors that are often employed to uplift any dish. So when put together, they complement each other so well that leaves you craving for more.
IMPORTANT TIPS
Add pasta water for delicious glossy pasta, add around 1 cup of pasta water to the sauce. It’s full of starchy goodness that will give a gorgeous gloss and thickness to the sauce.
I have use dry parsley but feel free to use basil or any other dry or fresh herbs of your choice.
I have not use salt for this recipe as miso paste is salty.
I have use linguine pasta but feel free to use pasta of your choice.
INGREDIENTS
250 grams of linguine or any choice of pasta
8 to 9 button or cremini mushrooms
4 cloves garlic (finely minced)
2 tbsp of unsalted butter
Lemon zest (from about half a lemon)
2 tbsp miso paste
1/4 cup parmesan cheese (Vegan or Dairy)
2 scallions
1 tsp dried parsley
1/2 cup reserved pasta water
1 tsp crushed black pepper
Garnish
Parmesan cheese (Vegan or Dairy)
Scallion greens
INSTRUCTIONS
In a large pot add water, pinch of salt and 1 tsp olive oil. Bring water to boil.
Add pasta and cook until al dente. Drain the pasta and save about 1 cup pasta water.
Finely minced garlic cloves, chopped mushrooms and dice scallions (save the greens for garnish)
In a pan heat unsalted butter. Add mushrooms and fry for 2 minutes or until softened and fragnant.
Add garlic, dried parsley, black pepper, lemon zest and fry for a minute or 2.
Add miso paste and pasta water
Mix miso and pasta water and cook until thickened.
Add pasta and mix until pasta is coated well with sauce.
Add scallions and mix everything
Add parmesan cheese and mix everything
Serve warm pasta. Garnish it with parmesan cheese and greens of scallions.
Enjoy !!!
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