Ingredients
- 200 grams dry pasta
- 3/4 cup heavy cream
- 2 tablespoons ORGANIC MISO WHITE
- 2 tablespoons olive oil
- 225 grams assorted mushrooms
- 8 grams garlic finely minced
- salt to taste
- black pepper to taste
- flat leaf parsley chopped for garnish
Nutrition Facts
Calories・876kcalCarbohydrates・90gProtein・21gFat・49gSaturated Fat・23gPolyunsaturated Fat・4gMonounsaturated Fat・19gCholesterol・101mgSodium・675mgPotassium・702mgFiber・7gSugar・9gVitamin A・1327IUVitamin C・2mgCalcium・99mgIron・2mg
Instructions
- Bring a large pot of water to a rolling boil. Add enough salt to make it salty (about 2 teaspoons for every 5 cups of water). Boil 200 grams dry pasta for 1 minute less than the time indicated on the package.
- In a small bowl, whisk together 3/4 cup heavy cream and2 tablespoons ORGANIC MISO WHITE until smooth and free of lumps.
- Heat a frying pan over medium heat and add 2 tablespoons olive oil, 8 grams garlic, and 225 grams assorted mushrooms. Season with a pinch of salt and black pepper, then sauté until the mushrooms are tender and lightly browned around the edges, about 10 minutes.
- Reduce the heat to keep the mushrooms warm while the pasta finishes cooking.
- When the pasta is almost done, pour the miso cream mixture into the pan with the mushrooms and bring it to a full boil.
- Using a slotted spoon or tongs, transfer the pasta directly to the pan, letting some of the starchy cooking water come along with it. This pasta water will help emulsify the sauce into a rich, creamy coating.
- Continue cooking the pasta in the sauce, stirring constantly, until it reaches your preferred doneness. If the sauce becomes too thick, add a small ladle of pasta water to loosen it.
- Finish with chopped flat leaf parsley for a fresh pop of color.
