A quick and delicious creamy miso pasta dish. Perfect for a midweek dinner.
Ingredients
350g
oat linguine (reserve 185ml of pasta water)
1 1/2 tbsp
extra virgin olive oil
500g
sliced mushrooms
1 tbsp
butter
2
garlic cloves, minced
1
shallot, finely sliced
185ml
double cream or oat cream
3 tbsp
miso paste
115g
grated vegetarian parmesan
Salt & pepper to taste
To serve
Nori seaweed sprinkles
Chilli flakes
Method
Cook the pasta in a large pan of boiling water, according to the instructions on the pack. Drain, saving some pasta water for later, and set aside.
In the meantime, preheat the olive oil in a pan over a medium heat. Fry the mushrooms until they are brown. Letting them sit on one side to brown, then turning works best. Only toss when needed.
Season with salt and pepper. Next, lower the heat, add the butter, garlic and shallots. Sautė until fragrant.
Now add the cream, miso paste, and parmesan cheese. Stir to dissolve the miso paste. Taste and season further if required.
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.
Garnish with plenty of Nori sprinkles and a pinch of chilli flakes.
Cooking
