Pasta · FIRST EDITION

Miso butter mushroom pasta

Deeply browned mushrooms, a little butter and a spoonful of miso make a sauce with more depth than effort.

30 minutes · Serves 2

Serving inspiration · stock photograph

Love creamy mushroom pasta? Miso adds a savoury depth without a heavy cream sauce.

Here’s how.

1
Brown the mushrooms
Heat the oil in a wide frying pan over medium-high heat. Add the mushrooms in a single layer, working in batches if needed. Cook for 8–10 minutes, turning occasionally, until golden.
2
Cook the pasta
Meanwhile, cook the tagliatelle according to its packet. Reserve a mug of the pasta water, then drain.
3
Make the sauce
Lower the heat under the mushrooms. Add the butter and garlic and cook for 1 minute. Loosen the miso with warm pasta water, a spoonful at a time, until pourable, then add it to the pan.
4
Toss and finish
Add the pasta and toss over low heat, adding water a spoonful at a time until silky. Finish with parsley, lemon juice and black pepper. Taste before adding any extra salt.

Miso varies in saltiness. Start with a level tablespoon and taste before adding more.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.