Ingredients
Pasta
- 12 oz dried spaghetti
- 1 lb cremini mushrooms, sliced 1/4-inch thick
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 tbsp white miso paste
- 1/3 cup finely grated Parmesan, plus more to serve
- 3 scallions, thinly sliced
- 1 tsp lemon juice (optional)
- Freshly ground black pepper, to taste
- Kosher salt, for pasta water
Equipment
- Large pasta pot Save some starchy cooking water.
- Wide skillet Brown mushrooms in a single layer.
- Tongs Toss spaghetti through the sauce.
Instructions
Cook the pasta and sauce
- Bring a large pot of water to a boil. Salt moderately and cook spaghetti 1 minute shy of package directions. Reserve 1 cup pasta water before draining.
- Meanwhile, heat olive oil and 1 tbsp butter in a wide skillet over medium-high heat. Add mushrooms in an even layer; cook undisturbed 3–4 minutes, then turn and cook until deeply browned, another 4–5 minutes. Work in two batches if needed.
- Reduce heat to medium. Add garlic and cook 30 seconds. Whisk miso with 1/2 cup hot pasta water in a small bowl until smooth; pour into the skillet with remaining 2 tbsp butter.
- Add drained pasta and toss vigorously for 1–2 minutes. Add more pasta water a little at a time until sauce is glossy and coats the strands. Turn off heat and fold in Parmesan.
- Taste before adding salt. Add lemon juice if desired, black pepper, and scallions. Serve immediately with extra Parmesan.
Nutrition
Calories: 480kcalCarbohydrates: 71gProtein: 18gFat: 17g
Video
Notes
Nutrition: Approximate per serving, excluding extra Parmesan; brand values and sauce portions vary.
Cost: Estimated $8.50 USD for the whole recipe (about $2.13 per serving) Estimated from the recipe portions of pasta, mushrooms, butter, oil, miso, cheese, garlic, scallions and lemon.
Video companion: Marion Grasby, Marion's Kitchen demonstrates creamy miso mushroom spaghetti; this card uses a lighter butter and miso ratio with optional lemon.
