Ingredients
Scale
- 12 ounces linguine (or preferred pasta)
- 1 ½ tablespoon extra virgin olive oil
- 4 cups sliced mushrooms (stems removed)
- 1 tablespoon butter
- 2 garlic cloves (minced)
- 1 shallot (finely diced)
- ½ – ¾ cup heavy cream (add to taste)
- 3 tablespoons miso paste (white or brown)
- ½ cup grated parmesan cheese
- Salt and pepper (to taste)
- ¾ cup pasta water (added gradually, more as needed)
- Chopped roasted nori for garnish
- Red pepper flakes for garnish
Instructions
- Cook the linguine in salted boiling water according to package directions. Reserve some pasta water before draining.
- In a skillet, heat olive oil over medium-high heat and sear the mushrooms until browned. Season with salt and pepper.
- Reduce heat; add butter, garlic, and shallot to sauté until fragrant.
- Pour in heavy cream, miso paste, and parmesan cheese; stir until combined. Adjust seasoning as desired.
- Add drained pasta to the skillet, gradually incorporating reserved pasta water until reaching desired sauce consistency.
- Serve topped with chopped nori and red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg