Best Creamy Miso Mushroom Pasta

Ingredients: – 2 tablespoons olive oil – 2 tablespoons butter – 270 grams mushrooms, sliced (not super thinly) – 3 - 4 garlic cloves, minced – 2 tablespoons fresh thyme leaves, divided – ¾ cup single or light cream – ½ - 1 tablespoon white miso paste – 40 grams Parmesan, finely grated – ¼ teaspoon black pepper – 2 tablespoons fresh lemon juice plus 1 tablespoon of zest – Pasta of your choice

Instructions: 1. Cook your pasta in a pot of well-salted water according to package directions. You can slightly undercook the pasta by a minute so it can finish cooking in the sauce. 

Cook the mushrooms - in a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat. If needed, cook the mushrooms in two batches to avoid overcrowding the pan. Add the mushrooms to the pan and toss in the oil and butter. 

If you cooked the mushrooms in two batches, add them all back into the pan. Lower the heat slightly and add the garlic and 1 tablespoon of thyme leaves. Cook for a minute. 

Push the mushrooms to one side of the pan and add the cream. Keep the heat low to maintain a gentle simmer; the cream should not boil. 

1. Add the miso paste and whisk it into the cream until well incorporated. 2. Gradually add the grated Parmesan to the cream, allowing it to melt between each addition.

Stir in the lemon juice and black pepper, and cook for a minute or two to thicken slightly, maintaining a gentle simmer. 

Add the cooked pasta directly into the pan, mix well, and let it simmer gently for a minute or two to thicken further. If needed, loosen the sauce with a splash of pasta water. 

Mix in the remaining tablespoon of thyme leaves and the lemon zest. Serve the pasta topped with extra Parmesan, lemon zest, and thyme leaves, if desired.