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Creamy Mushroom and Miso Pasta

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Creamy Mushroom and Miso Pasta

with spinach, cream and parmesan

Informations supplémentaires
30 min. | 561 kcal | easy | Family, Vegetarian | 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