Ingredients
Pasta and sauce
- 12 ounces dry spaghetti 340 g
- 1 pound cremini mushrooms 454 g, cleaned, dried, and sliced 1/4 inch thick
- 1 tablespoon olive oil 13.5 g
- 3 tablespoons unsalted butter 42 g, divided
- 2 cloves garlic 6 g, minced
- 2 tablespoons white miso 36 g
- 1 cup reserved pasta water 240 ml, added as needed
- 1 tablespoon lemon juice 15 g
- 2 scallions 30 g, sliced; optional garnish
- 1/4 teaspoon black pepper 0.5 g
Equipment
- 1 Large pot
- 1 wide skillet
- 1 small bowl
- 1 Whisk
- 1 Tongs
- 1 measuring cup
Instructions
Cook, brown, and toss
- Bring a large pot of water to a boil. Cook spaghetti until about 1 minute short of the package's recommended doneness. Before draining, reserve at least 1 cup of cooking water. Use lightly salted water or unsalted water if controlling sodium.
- Meanwhile, heat a wide skillet over medium-high heat with the olive oil and 1 tablespoon of the butter. Add mushrooms in an uncrowded layer; cook in batches if needed. Cook 8–12 minutes, turning occasionally, until their liquid evaporates and the edges brown.
- Reduce heat to low. Return all mushrooms to the skillet, add the garlic, and stir for 30 seconds. In a bowl, whisk miso with 1/4 cup of warm pasta water until smooth.
- Add pasta, miso mixture, and remaining 2 tablespoons butter to the skillet. Toss over low heat for 1–2 minutes, adding more pasta water a splash at a time until glossy and the pasta is tender.
- Remove from heat. Toss with lemon juice and black pepper, taste before adding any salt, and divide among four bowls. Finish with scallions if using and serve promptly.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 466.6kcalCarbohydrates: 71.5gProtein: 15.3gFat: 13.8gSaturated Fat: 6.1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5.2gCholesterol: 22.6mgSodium: 349.2mgPotassium: 731mgFiber: 4gSugar: 4.9gVitamin A: 271.4IUVitamin C: 1.9mgCalcium: 49.5mgIron: 3.5mg
Notes
Estimated nutrition per one-fourth batch uses USDA FoodData Central SR Legacy ingredient records and generic miso composition. It includes all butter and oil, excludes optional scallions, optional salt and salt absorbed from pasta water, and does not account for variable cooking-water losses. Brands and substitutions change the estimate.
Contains wheat, milk, and soy as written. For gluten-free needs, verify both pasta and miso. Refrigerate within 2 hours, use within 3–4 days, and reheat to 165°F with a splash of water.
