Creamy Mushroom Miso Pasta with Broccoli

By carvalhohm

Ingredients

• 1 lb uncooked linguine
• 1 bag (10 oz) frozen organic broccoli florets
• 1 can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
• 2 to 3 teaspoons red miso paste
• 1/2 cup Greek plain yogurt
• 1 teaspoon Sriracha sauce, if desired
• 1 tablespoon sliced green onions
• Lime wedges, optional

Details

Servings 8
Cooking time 20mins
Adapted from pillsbury.com

Preparation

Step 1

1 In 3-quart saucepan, cook linguine as directed on package, adding frozen broccoli for last 3 to 5 minutes of cooking time; drain and return to saucepan.

2 Meanwhile, in 2-quart saucepan, heat cooking sauce over medium heat 2 minutes. Stir in 2 teaspoons of the miso paste with whisk. Simmer 5 to 8 minutes, stirring occasionally, until slightly thickened. Taste; add remaining 1 teaspoon miso paste, if desired. Remove from heat; stir in yogurt and Sriracha sauce.

3 Add sauce to cooked linguine and broccoli; toss. Divide mixture among 4 bowls. Sprinkle with onions. Serve with lime wedges.