Creamy Miso Pasta

Step 1

Bring a large pot of water to a boil. Add 1 tsp of salt and stir. Cook the pasta following the packaging instruction, until al dente. Reserve 1/2 cup of pasta water before draining. Drain the pasta and add it to a bowl, drizzle with olive oil to prevent it from sticking. Set it aside.

Step 2

To a small bowl, add miso paste and ¼ cup of the reserved pasta water. Mix using a whisk, until comply smooth and no chunks remain.

Step 3

In a large skillet, melt 1 tbsp butter and saute the shiitake mushrooms over medium heat, until golden brown. Cook in batches if needed, just don't overcrowd the pan! When ready, set aside for later.

Step 4

Then, make the creamy sauce. In a large pot, melt the rest of the butter (1 tbsp) over medium-low heat and add the olive oil. Heat until it starts to sizzle, then add minced garlic and saute for 1 minute, or until fragrant.

Step 5

Add the miso mixture, followed by heavy cream and a few cracks of black pepper. Add the cooked pasta, and toss to coat. Cook for 1-2 minutes over low heat, until the sauce thickens and sticks to the pasta. Add more pasta if needed to adjust the thickness of the sauce.

Step 6

Finally, turn the heat off, and add the parmesan cheese. Stir once again. Serve with the fried shiitake mushrooms on top and enjoy!

Step 7

Some optional toppings you can add are red pepper flakes, furikake seasoning, spring onions, or crushed ​nori flakes.