# What You'll Need:
→ Pasta
01 - 8 oz pasta, such as spaghetti, fettuccine, or similar variety
→ Fats & Oils
02 - 1 tbsp olive oil
→ Vegetables
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 8 oz mushrooms, sliced (cremini or button)
→ Sauces & Condiments
06 - 1 tbsp white miso paste
07 - 1/2 cup heavy cream or coconut cream for dairy-free option
08 - 1/4 cup vegetable or chicken broth
09 - 2 tbsp soy sauce
10 - 1 tbsp rice vinegar
11 - 1/2 tsp sesame oil
→ Seasoning
12 - Salt and pepper, to taste
13 - Chopped fresh parsley or chives, optional for garnish
14 - Parmesan cheese, optional for topping
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving about 1/2 cup of the pasta cooking water.
02 - Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant and softened.
03 - Add the sliced mushrooms to the pan and cook for 5-6 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.
04 - Stir in the white miso paste, ensuring it dissolves and evenly coats the mushrooms and onions.
05 - Add the heavy cream (or coconut cream), vegetable broth, soy sauce, rice vinegar, and sesame oil to the pan. Stir to combine and bring the mixture to a simmer. Let cook for 2-3 minutes until the sauce thickens slightly.
06 - Season the sauce with salt and pepper to taste. If the sauce becomes too thick, add a splash of the reserved pasta cooking water to adjust consistency.
07 - Add the cooked pasta to the pan with the creamy miso mushroom sauce. Toss gently to coat the pasta evenly.
08 - Serve the pasta in bowls, garnished with chopped parsley or chives and optional grated Parmesan cheese. Enjoy!
