15-Minute Creamy Miso Mushroom Pasta Recipe for Busy Weeknights

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami flavor.

Cut the cabbage and mushrooms into thin pieces.

Whisk together the miso paste, soy milk, and cream in a small bowl until smooth; set aside.

Fill a large pot with water, add the salt, and bring it to a boil.

Cook the pasta according to the package instructions.

Heat a frying pan over medium heat and add olive oil.

Sauté the cabbage and mushrooms for a few minutes until tender.

Pour the miso cream sauce into the pan and gently simmer it.

Add the cooked pasta and toss well to coat; if the sauce is too thick, gradually add some pasta water.

Plate the pasta and garnish with black pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens