Creamy Miso Mushroom Pasta

01Method

1. 1

   Bring a large pot of generously salted water to a boil over high heat. Cook the pasta according to package directions. Before draining, set aside about a cup of the cooking water, then drain the pasta and rest the colander over the pot to keep it warm.

2. 2

   While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they turn golden brown, 5 to 8 minutes. Transfer the mushrooms to a bowl or directly into the empty pasta pot.

3. 3

   Wipe the skillet clean and dry, then return it to the stove over medium heat. Melt the butter, then add the garlic and cook until fragrant, about 2 minutes. Stir in the Parmesan, miso, and half a cup of the reserved pasta water, mixing until the cheese has melted and the sauce is smooth and cohesive, 2 to 4 minutes.

4. 4

   Combine the sauce with the pasta and mushrooms in the pot, tossing well to coat every strand. If the sauce is too thick, loosen it with a splash of additional pasta water. Scatter fresh herbs over the top if desired and serve immediately. Leftovers keep in the refrigerator in a sealed container for up to 3 days.