One Pot Miso Mushroom Bucatini
This one pot pasta recipe is bursting with umami! It's loaded with mushrooms, white miso paste, and freshly grated parmesan cheese.
Servings: 3
Equipment
Ingredients
- 12 oz Bucatini
- 1 cup Pasta Water reserved from cooking the Bucatini
- 3 tablespoon Unsalted Butter divded
- 4 oz Mixed Mushrooms I used a baby bella, shiitake, and oyster blend
- 4 cloves Garlic minced
- 3 tablespoon White Miso
- 1/2 cup Parmesan Cheese freshly grated; more to serve
- Furikake Seasoning to serve
- Green Onion thinly sliced; to serve
Instructions
- Cook pasta according to package instructions in a large pot of boiling salted water. Reserve a cup of the pasta water before draining. Set drained pasta aside.
- In the same pot, melt 2 tbsps of butter over medium heat. Add the mushrooms and cook for 3 minutes without stirring. Stir and cook two more minutes. Add garlic and cook another 2 minutes, stirring occasionally.
- Add miso paste and about 1/2 of the reserved pasta water to start. Mix until the miso mostly dissolves into the pasta water. Add additional water if needed. Transfer the cooked pasta to the pan. Add the grated parmesan cheese and toss together very well so the cheese melts and the pasta is well coated. Add the last tbsp of butter and toss again so the butter melts. Add pasta water as needed.
- Serve immediately with furikake seasoning, green onions, and additional parmesan cheese as desired.
Video
@carolbeecooks April One Pot Series: One Pot Miso Mushroom Bucatini #onepot #miso #pasta #bucatini
♬ Wildest Dreams - Duomo
Nutrition
Calories: 644kcal | Carbohydrates: 95g | Protein: 23g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 1031mg | Potassium: 454mg | Fiber: 6g | Sugar: 5g | Vitamin A: 509IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 2mg
