Miso Mushroom Pasta Recipe

This miso mushroom pasta makes mushrooms the star of the show, intensified with garlic, parmesan, mushroom stock and miso.

📝 Ingredients

• 1 mushroom stock (bouillon) cube
• 1 tbsp olive oil
• 1 onion (finely chopped)
• 400 g chestnut or button mushrooms (sliced)
• 3 cloves garlic (finely chopped)
• 300 g dried penne pasta
• 2 tsp miso paste
• 1/4 tsp freshly ground black pepper
• 15 g flat leaf parsley (roughly chopped)
• 40 g Parmesan or vegetarian hard cheese alternative (to garnish)

👨‍🍳 Instructions

1. 1Bring a large pot of salted water to the boil, then add the penne pasta and cook for approximately 10 minutes until al dente.
2. 2Dissolve the mushroom stock cube in a bowl with a splash of the hot water. Set aside.
3. 3Heat the oil in a large frying pan over a medium-low heat, then add the onions. Sweat for 5 minutes until starting to soften without taking on colour.
4. 4Add the mushrooms and garlic, turn the heat up to medium-high and fry for 3 minutes until the mushrooms soften.
5. 5Add the miso paste, black pepper, dissolved mushroom stock cube and a splash of pasta water. Reduce the heat to low and simmer gently until the pasta is ready.
6. 6Drain the pasta, reserving a little more of the cooking water, and add the pasta to the pan.
7. 7Add the grated cheese and stir through. If it's dry, add the reserved pasta water.
8. 8Serve in bowls with extra grated cheese, if desired.