– 8 oz pasta (spaghetti or fettuccine) – 2 tablespoons olive oil – 8 oz mushrooms (cremini or shiitake), sliced – 2 garlic cloves, minced – ½ cup heavy cream – 1 tablespoon white miso paste – Salt and black pepper, to taste – ¼ cup grated Parmesan cheese – Fresh thyme or parsley, chopped (for garnish)
Heat olive oil in a skillet, sauté mushrooms until golden brown and tender. Add garlic and cook until fragrant, about 1 minute more.
Add cream and miso paste to the skillet. Stir to dissolve miso, simmer gently until the sauce thickens slightly, about 3–4 minutes.
Cook pasta until al dente. Reserve some pasta water, then toss drained pasta with the miso mushroom sauce, adding water as needed.
Top with grated Parmesan and chopped herbs. Serve hot for a creamy, savory pasta dish that’s both comforting and sophisticated.
Silky miso cream sauce, earthy mushrooms, and al dente pasta come together for a comforting dish packed with rich, savory depth.