Miso Mushroom Rigatoni

Recipes

Umami bomb pasta, mushroom + miso- how can it be bad

Ingredients list:

Directions:

Difficulty: Easy
Feeds: 3 people
Cooking time: 30 minutes

Prepare the Mushrooms: Remove the stalks and slice the caps into chunky pieces. Split the stalks in half.
Slice the Aromatics: Roughly slice the garlic cloves and finely slice the chives.
Prep the Parsley: Separate the leaves from the stems. Roughly chop the leaves and keep the stems whole.
Boil the Pasta: Cook rigatoni in salted water until al dente. Reserve some pasta water before draining.
Make the Miso Slurry: In a small bowl, mix miso paste with hot water until smooth and combined. Set aside.
Sweat the Mushrooms: Heat a dry pan (no oil) on high. Add the mushrooms and cook to release their moisture. Midway through, add the parsley stems.
Brown the Mushrooms: Once the moisture has evaporated, add olive oil and cook until mushrooms are browned. Remove from the pan and set aside.
Sauté the Aromatics: In the same pan, add more olive oil and the sliced garlic. Soften slightly without browning, then return the cooked mushrooms to the pan.
Form the Sauce: Add in the miso slurry and let it reduce. Stir in heavy cream and loosen with reserved pasta water.
Toss the Pasta: Add cooked rigatoni to the pan. Season to taste and mix in chopped parsley leaves.
Plate & Garnish: Serve immediately, finishing with a drizzle of extra virgin olive oil and the sliced chives.