Creamy Garlic Mushroom Pasta
Ingredients
The pasta
-
8
ounces
fettucine or pasta of choice
The sauce
-
2
tablespoons
unsalted butter
-
16
ounces
sliced baby bella mushrooms
-
2
small
shallots, finely chopped
-
1
tablespoon
yellow miso
-
1
tablespoon
water
-
4-6
cloves
garlic, minced
-
2
teaspoons
soy sauce
-
1
teaspoon
red pepper flakes (optional)
-
1
tablespoon
all-purpose flour
-
1
teaspoon
lemon zest
-
1
cup
half and half
-
½
cup
pasta water
-
1
lemon
sliced into wedges
-
to taste
basil for garnish
-
to taste
Parmesan for topping
-
to taste
salt and freshly ground black pepper
Instructions
- Cook the pasta in salted water according to package instructions and reserve at least ½ cup of pasta water.
- Heat a tall-walled skillet over medium-high heat and add butter.
- Once melted, add the sliced mushrooms and diced shallot, sautéing until softened and golden.
- Whisk miso with water to thin, then add it along with garlic, soy sauce, and optional red pepper flakes to the skillet and cook until aromatic.
- Sprinkle in flour and sauté for another minute.
- Reduce heat to medium-low, stir in lemon zest, and slowly whisk in half and half and reserved pasta water.
- Simmer until the sauce thickens, adding more pasta water as needed.
- Combine the cooked pasta with the sauce or serve individually topped with the sauce.
- Garnish each portion with lemon wedges, grated Parmesan, and season with salt and pepper.
Nutrition Facts (estimated)
Servings
4 servings
Calories
411
Total fat
16g
Total carbohydrates
57g
Total protein
14g
Sodium
298mg
Cholesterol
85mg
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