Healthy Mushroom Pasta (No Cream!)

This mushroom pasta recipe is made with miso paste, garlic, shallots, lemon, parmesan, and parsley. It's a nutritious, lightened up pappardelle mushroom pasta made without heavy cream, butter, or wine! Can easily be made vegan, if desired.

📝 Ingredients

• Approx. 5 ounces pappardelle pasta, or other variety ((Approx. 140 grams, or enough for 2 people))
• 1/4 cup olive oil, divided
• 1 small shallot, diced ((roughly 2-3 Tbsps))
• 2 large cloves garlic, minced
• 1 tsp thyme, dried
• 4 cups chopped cremini mushrooms
• 2 cups chopped shiitake mushrooms
• 2 Tbsp miso paste
• 1 Tbsp white wine vinegar
• 1/2 cup parmigiano-reggiano, freshly grated
• 1/4 cup fresh parsley, chopped
• 1/2 a lemon, juice only
• Salt + pepper, to taste

👨‍🍳 Instructions

1. 1Boil a pot of salted water and cook pasta according to package directions.
2. 2Meanwhile, heat half of the olive oil (2 Tbsps) in a large pan. When hot, add shallots, garlic, dried thyme, and both types of mushrooms. Cook for about 10 minutes, stirring every minute or so.
3. 3Reserve 1/4 cup of the pasta water. Pour it into a bowl and whisk it together with the miso paste, until the miso dissolves into the water. Set aside.
4. 4Drain cooked pasta and add to the large pan, along with whisked miso paste, white wine vinegar, the remainder of the olive oil (2 Tbsps), and parmesan. Season with salt and pepper, then toss everything to combine well.Do note that miso is quite salty on it's own, so you may not need to add more salt - give everything a taste before doing so!
5. 5Remove from heat, then stir in chopped parsley and a squeeze of lemon juice. Enjoy hot!