Creamy miso pasta

 

12 ounces linguine or other type of 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, red pepper flakes for garnish, to taste

Cook the pasta in a pot of salted water according to the package instructions. Save some pasta water, drain, and set aside.

12 ounces linguine

In the meantime, preheat some olive oil in a pan over medium-high heat. Sear the mushrooms until they brown. Letting them sit on one side so they can brown works best. Only toss when needed. Then season with some salt and pepper.

1 ½ tablespoon extra virgin olive oil,4 cups sliced mushrooms

Next, lower the heat. Then add the butter, garlic, and shallot. Sauté until fragrant.

1 tablespoon butter,2 garlic cloves,1 shallot

Now add the heavy cream, miso paste, and parmesan cheese. Stir to dissolve the miso paste. Season with salt and pepper to taste.

½ - ¾ cup heavy cream,3 tablespoons miso paste,½ cup grated parmesan cheese,salt and pepper

Transfer the pasta to the pan. Gradually add the pasta water while tossing. Add as much pasta water as needed to make the sauce cling to the pasta.

¾ cup pasta water

Garnish with plenty of chopped roasted nori and red pepper flakes. Enjoy!

chopped roasted nori, red pepper flakes