Creamy Miso Butter Pasta with Sautéed Mushrooms

Ingredients

• 1 lb spaghetti(paid link)
• 16 oz mushrooms(paid link)
• 6 tbsp butter(paid link)
• 4 clove garlic(paid link)
• 3 tbsp white miso paste(paid link)
• 1 cup heavy cream(paid link)
• ½ cup Parmesan cheese(paid link)
• 1 pinch salt(paid link)
• 1 dash black pepper(paid link)
• 2 tbsp parsley(paid link)

Instructions

1. 1

   Cook spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, clean and slice the mushrooms. Mince the garlic.

3. 3

   In a large skillet, melt 4 tablespoons of butter over medium-high heat. Add the mushrooms and cook until browned and tender, about 5-7 minutes. Season with salt and pepper.

4. 4

   Add the minced garlic to the skillet and cook for 1 minute until fragrant. Do not burn.

5. 5

   Stir in the white miso paste and cook for 1 minute, stirring to combine with the mushrooms and garlic.

6. 6

   Pour in the heavy cream and bring to a simmer. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until the sauce is smooth and slightly thickened.

7. 7

   Add the drained spaghetti to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.

8. 8

   Stir in the chopped fresh parsley. Serve immediately.

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