Garlic Mushroom Miso Pasta

miso paste

🥗Healthier: white bean puree

💰Cheaper: soy sauce

White bean puree adds creaminess while reducing sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable for sautéing.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Using water with seasoning is a cost-effective option.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Green onions are less expensive and provide similar flavor.

Fill a saucepan three quarters full of water and bring it to a boil.

Slice 1 green spring onion in half lengthways and then thinly slice it on an angle.

Place the sliced scallion in icy cold water to curl up and set aside.

Crush and finely chop 5 cloves of garlic, sprinkle with sea salt, and set aside.

Remove the woody roots from 150 grams of oyster mushrooms and gently separate them.

In a small bowl, mix 2 teaspoons of red miso paste with 3 tablespoons of clarified butter until smooth and set aside.

Once the water is boiling, add 1 tablespoon of sea salt and then 200 grams of spaghetti, stirring occasionally to prevent sticking.

Heat a skillet over high heat, add 1 tablespoon of olive oil, and sauté the mushrooms for 3 minutes until golden brown.

Deglaze the pan with 1 tablespoon of white wine vinegar and mix it into the mushrooms, then set them aside.

In the same skillet, add 1 tablespoon of olive oil and the minced garlic, frying for 20 seconds until fragrant.

Add the miso and butter mixture along with 1/2 cup of heavy cream, mixing until fully incorporated and simmer for 20 seconds.

Add the sautéed mushrooms back into the sauce and mix well.

Once the pasta is cooked, add it directly to the sauce along with 2 tablespoons of pasta water, mixing to combine.

Twist the pasta into a bowl for presentation and garnish with the dried scallion and freshly cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens