This miso pasta features mushrooms, another umami-forward ingredient that takes this quick vegetarian recipe to the next level.
We use white miso, which is light and slightly sweet.
Whisking the miso into the reserved cooking water makes it easier to incorporate into the pasta.
Photo:Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Cook pasta according to package directions.
Reserve 1/3 cup cooking water; drain.
Return the pasta to the pot.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Meanwhile, heat oil in a large skillet over medium heat.
Add mushrooms; cook, stirring about every 2 minutes, until browned and softened, about 10 minutes.
Whisk miso into the reserved 1/3 cup cooking water in a small bowl until combined.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Divide the pasta mixture among 4 bowls.
Top with scallions, if desired.
Frequently Asked Questions
Whole-wheat pasta is made using whole-wheat flour, which is awhole grain.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Eating whole grains has been shown to support heart health andreduce chronic inflammation.
Be sure to clean the mushrooms well before using.
When boiling pasta, starch is released into the water.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Miso is a savory fermented soybean paste.
Its made from boiled or steamed soybeans fermented with koji, salt and yeast.
White miso is fermented for a relatively short period of time, compared to other types of miso.
It has a smooth texture and mild, sweet flavor that works well here.
Look for white miso alongside refrigerated tofu in grocery stores.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
