Ingredients
2
2 servings
- •½ (8 ounce) package spaghetti
- •1 tablespoon unsalted butter
- •4 ounces portobello mushrooms, quartered
- •1 tablespoon white miso paste
- •¼ cup freshly grated Parmesan cheese
Instructions
- 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.
- 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.
- 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.
- Drain cooked pasta and add to the skillet. Toss to combine and serve immediately.
Nutritional Facts
Per 2 servings
- Calories: 333
- Carbohydrate: 48g
- Fat: 10g
- Fiber: 3g
- Protein: 13g
- Sugar: 4g
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