Creamy Mushroom and Miso Pasta

Informations supplémentaires

30 min. | 561 kcal | easy | Vegetarian, Family | Printable version

1. Setup Thinly slice the mushrooms and green onion. Chop the shallot. Prepare 3 ^2P | 5 ^3P tbsp. of balsamic vinegar. Crumble the broth cube into 1 ^2P | 1.5 ^3P cups of water.

2. Cook the pasta Bring a pot of salted water to a boil. Cook the pasta 9-11 minutes until tender. Drain.

3. Cook the mushrooms Heat a drizzle of oil and 1 tbsp. of butter in a skillet over medium-high heat. Add the shallot and mushrooms and cook for 5-6 minutes. Add salt and pepper.

4. Add the broth Deglaze with the balsamic vinegar and cook until completely evaporated. Add the broth and spinach and bring to a boil. Let reduce by half, about 3-4 minutes. Add the miso and cream. Cook 1-2 minutes.

5. Add the pasta Add the pasta and mix well. Adjust seasoning to taste.

6. Plate your dish Serve the pasta and garnish with the parmesan and green onion. Bon appétit!

180gLinguine

100gCremini Mushrooms

100gShiitake Mushrooms

15mlMiso Paste

1unitShallot

120mlCream 18%

1unitVegetable Broth Cube(s)

20gGrana Padano Cheese

40gBaby Spinach

2unitGreen Onion(s)

What you need pan, tongs, pot, strainer

561 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 82g

27%

fat 17g

26%

cholesterol 46mg

15%

fiber 6g

24%

protein 22g

saturated 9g

45%

sodium 1590mg

66%

sugar 6g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg