Creamy Garlic Butter Miso Pasta with Shiitake Mushrooms
Jenny
Creamy miso pasta with fragrant shiitake mushrooms, garlic, and sesame oil. A little spicy, a lot of savory and a ton of yum. A hearty and comforting vegetarian meal in 30 minutes!
Cook the fettuccine in a pot of salted boiling water until al dente. Reserve ½ cup of pasta water and set aside.
While the pasta is cooking, heat a large skillet on medium heat and melt 2 tablespoons of butter. Sauté shiitake mushrooms for 5 minutes or until golden brown. Season with salt and set aside.
In the same pan, add sesame oil and 1 tablespoon of butter. Sauté the garlic until fragrant, about 30 seconds.
Reduce the heat to medium low, add miso paste, soy sauce, rice vinegar, red pepper flakes, heavy cream, parmesan cheese, and pasta water. Whisk until miso paste is fully dissolved and season with salt and white pepper to taste.
Toss in the pasta and mushrooms and cook for 1-2 minutes until the sauce coats the noodles.
Top with more parmesan cheese, scallions, and sesame seeds if desired.