Miso Buttered Mushrooms & Noodles

By kathya5084

Ingredients

• 12 ounces spaghetti
• 8 tablespoons butter, divided
• 1 medium shallot, thinly sliced
• 2 cloves garlic, minced
• 6 ounces cremini mushrooms, stems removed and thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup white miso paste
• 1/4 cup torn fresh basil leaves
• 1/4 teaspoon red pepper flakes

Details

Servings 6
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes or according to package instructions. Reserve 3/4 cup of the cooking water. Drain the pasta and set it aside.
Meanwhile, melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat. Add the shallot and garlic and cook, stirring frequently, until slightly softened, about 3 minutes.
Stir in the mushrooms, salt, and pepper. Cook, stirring occasionally, until the mushrooms are browned and tender, about 5 minutes.
Add the remaining 6 tablespoons of butter and stir until melted. Whisk in the miso and reserved pasta water. Simmer until the sauce starts to thicken, 1 to 2 minutes.
Add the pasta and toss to coat with the sauce. Remove from the heat and stir in the basil and red pepper flakes.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Calories:
1 cup serving 384