Easy Mushroom-Miso Pasta

This fast to fix pasta dish is done in under 20 minutes and can be made vegan by swapping out the Parmesan cheese for nutritional yeast flakes.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 333 Calories

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon white miso paste
• 4 ounces portobello mushrooms, quartered
• 0.25 cup freshly grated Parmesan cheese
• 0.5 (8 ounce) package spaghetti

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Step 2

Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms but do not crowd the skillet. Brown mushrooms in butter, about 7 minutes. Add miso paste.

Step 3

Carefully ladle out 1/2 cup pasta water from the boiling pot. Pour 1/4 cup pasta water to the pan with the mushrooms, stirring until incorporated. Add Parmesan cheese and whisk until cheese has melted. Add remaining 1/4 cup pasta water.

Step 4

Drain cooked pasta and add to the skillet. Toss to combine and serve immediately.