Creamy Miso Mushroom Pasta

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Are you looking for a tasty pasta dish that’s quick and easy to make? This creamy miso mushroom pasta is perfect for you! It’s ready in just 35 minutes and serves 4 people. This yummy meal combines earthy mushrooms, savory miso, and creamy sauce for a dish that’s packed with flavor.

You’ll love how simple it is to make. Just cook your pasta, sauté some mushrooms, and mix in cream, miso, and parmesan cheese. The result is a rich, satisfying pasta that’s great for weeknight dinners or impressing guests. Give it a try and see how delicious miso can be in pasta!

Exact Ingredients List

Here’s what you’ll need to make this yummy creamy miso mushroom pasta:

• 12 oz pasta (your favorite kind)
• 3 cups sliced mushrooms
• 2 tbsp butter
• 2 tbsp olive oil
• 3-4 minced garlic cloves
• 2 tbsp fresh thyme leaves (optional)
• 3⁄4 cup heavy cream
• 2 tbsp white or brown miso paste
• 1⁄4 cup grated Parmesan cheese
• 1-2 tbsp lemon juice
• Zest from 1/2 lemon
• Salt and pepper to taste

For garnish, you can add:

• Extra Parmesan cheese
• Nori flakes
• Red pepper flakes

Pick your favorite mushrooms – cremini, shiitake, portobello, oyster, or a mix. For a lighter version, swap the heavy cream for half-and-half or plant-based cream.

Don’t forget to save some pasta water before draining! You’ll need about 1/2 to 1 cup to help make the sauce extra creamy.

Instructions

1. 
   

   Boil a large pot of salted water. Cook your pasta until al dente. Save 1 cup of pasta water before draining.

   
   
2. 
   

   Heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms in batches. Cook for 4-5 minutes until golden brown.

   
   
3. 
   

   Lower heat to medium. Add garlic and half the thyme. Cook for 1 minute.

   
   
4. 
   

   Move mushrooms to one side. Pour in cream and let it simmer gently.

   
   
5. 
   

   Whisk in miso paste. Add parmesan cheese in batches, stirring until melted.

   
   
6. 
   

   Mix in lemon juice and black pepper. Simmer for 1-2 minutes to thicken.

   
   
7. 
   

   Add pasta to the sauce. Stir to coat. Use pasta water to thin if needed.

   
   
8. 
   

   Toss in remaining thyme and lemon zest. Taste and adjust seasoning.

   
   
9. 
   

   Serve hot with extra parmesan. Top with nori or red pepper flakes if you like.

   
   

Your creamy miso mushroom pasta is ready! The mix of savory mushrooms, umami miso, and tangy lemon creates an amazing flavor. This quick and easy meal is perfect for busy nights. Enjoy your delicious pasta dish!

Possible Substitutes List

Can’t find all the ingredients? No worries! Here are some easy swaps you can try:

Pasta: Use any shape you like – spaghetti, fettuccine, or even short pasta like penne work great.

Mushrooms: Mix and match your favorites. Button mushrooms are a good budget-friendly option.

Miso paste: Try soy sauce or vegetable broth for a salty, savory kick.

Heavy cream: Half-and-half or plant-based creams work well for a lighter dish.

Parmesan cheese: Nutritional yeast gives a cheesy flavor for a vegan version.

Fresh thyme: Dried thyme or other herbs like rosemary or oregano can step in.

Lemon: A splash of rice vinegar adds a similar tang.

Butter: Use all olive oil if you prefer.

Remember, cooking is all about having fun and making the recipe your own. Feel free to play around with these substitutes to create a dish that suits your taste and what you have on hand.

How To Make It Diabetes-Friendly

To make this creamy miso mushroom pasta more diabetes-friendly, try these simple swaps:

Use whole wheat or high-fiber pasta instead of regular pasta. This will help slow down the absorption of carbs.

Cut the pasta amount to 8 oz and add extra veggies like zucchini noodles or spaghetti squash to bulk up the dish.

Replace heavy cream with unsweetened almond milk or light coconut milk. You can thicken the sauce with a bit of cornstarch if needed.

Use less Parmesan cheese or swap it for nutritional yeast to lower the saturated fat content.

Add more mushrooms and other non-starchy veggies like spinach or bell peppers to increase fiber and nutrients.

Watch your portion size. Aim for 1 cup of the finished pasta dish per serving.

Pair your meal with a side salad to add extra fiber and help fill you up.

Remember to check your blood sugar levels before and after trying this modified recipe to see how it affects you personally.

Tips, Tricks & Storing

For the best creamy miso mushroom pasta, cook your mushrooms in batches. This lets them brown nicely instead of steaming. Don’t stir them too much – let them get golden on each side.

When mixing the miso paste, whisk it well to avoid lumps. If you find any, press them against the side of the pan to dissolve them fully.

Save some pasta water! It’s full of starch and helps the sauce stick to your noodles. Add a splash if your sauce gets too thick.

Try different mushroom types for varied flavors and textures. Mix shiitake, cremini, and oyster mushrooms for a fun combo.

To store leftovers, keep the pasta and sauce separate. This prevents the noodles from getting soggy. Put them in airtight containers in the fridge for up to 3 days.

When reheating, add a bit of cream or milk to refresh the sauce. Warm it gently on the stove, stirring often. Toss with the pasta once it’s hot.

For meal prep, make extra sauce and freeze it. Thaw in the fridge overnight and heat with fresh pasta for a quick meal.