Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Miso Mushroom Pasta
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 708
- Total Fat
- 36 g
- Saturated Fat
- 15 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 18 g
- Cholesterol
- 57 mg
- Sodium
- 686 mg
This deliciously simple vegetarian pasta combines miso and mushrooms, two umami-packed ingredients that work together for intense, savory flavor in every bite. A touch of cream and the easiest secret ingredient — a generous amount of pasta cooking water — binds everything together in a silky sauce. Top with sliced scallions and you have a quick, flavor-packed pasta for any night of the week.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 708
- Total Fat
- 36 g
- Saturated Fat
- 15 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 18 g
- Cholesterol
- 57 mg
- Sodium
- 686 mg
Ingredients
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Directions
- Fill a large pot with water and season generously with salt. Bring to a boil over medium-high heat. Add the bucatini and boil until the pasta is al dente, 8 to 10 minutes. Reserve 1 1/2 cups of pasta water, then drain well.
- Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add half of the mushrooms and season with 1/4 teaspoon salt and several grinds of black pepper. Cook, undisturbed, until the mushrooms start to turn golden brown on the underside, about 2 minutes. Stir the mushrooms and continue to cook until tender and golden all over, 2 to 4 minutes more. Transfer to a medium bowl. Repeat with the remaining 2 tablespoons olive oil and remaining mushrooms. Transfer to the same medium bowl and set aside.
- Reduce the heat to medium and add the butter to the skillet. Once melted, add the shallot and cook until tender and translucent, about 2 minutes. Add the garlic and cook, stirring occasionally, until tender and fragrant, about 1 minute. Whisk in the reserved 1 1/2 cups pasta water, heavy cream, miso and several grinds of black pepper until smooth and combined. Bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, until thickened and reduced slightly, 4 to 5 minutes.
- Stir in the pasta, mushrooms and Pecorino-Romano until evenly combined. Taste and adjust the seasoning with salt and pepper. Transfer to a large serving bowl and top with the scallions.
