Description
This creamy miso garlic butter pasta will be your new weekly go-to meal. It’s simple to make, requires easy-to-find ingredients, and contains all the miso-garlicky flavors you love.
Ingredients
- 1 lb. spaghetti
- 1/2 cup vegan butter, divided
- 1 medium shallot, thinly sliced
- 6 large garlic cloves, chopped
- 1/4 teaspoon red pepper flakes, or as desired
- 8 ounces sliced shiitake mushrooms
- 3 tablespoons white miso paste
- ¼ cup vegan parmesan cheese
- 1–2 tablespoons fresh lemon juice
- 1/4 cup fresh chopped basil
- 2 tablespoons fresh chopped parsley
- Salt and black pepper, as desired
Instructions
- Bring a large pot of water to a boil. Once boiling, generously salt the water and add the pasta. Cook according to the package directions on the lower end of the cooking spectrum (so if it says 8-10 minutes, only cook it for 8). Once your pasta is ready, drain it but reserve about 1 cup of the pasta water.
- Meanwhile, melt 3 tablespoons of the butter in a large, high-sided skillet over medium heat. Add the shallot and cook, stirring frequently, until softened and fragrant, about 3 minutes. Stir in the mushrooms, garlic, and red pepper flakes. Cook, stirring occasionally until the mushrooms are browned and tender, about 5 minutes.
- Lower the heat to medium-low. Add the remaining butter and stir until melted. Whisk in the miso, vegan parmesan, and ½ cup of reserved pasta water until the miso is completely dissolved and the sauce is emulsified.
- Add the pasta and toss to coat with the sauce. If the sauce is too tight, add in more of the starchy pasta water. Keep in mind, that the sauce will thicken with time.
- Remove from heat. Stir in the herbs and lemon juice. Season with salt and pepper to taste, and enjoy!
Notes
- Be sure to taste before adding additional salt as the miso and parmesan are already salty.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Entree
- Method: Stovetop
