Creamy Miso Mushroom Pasta

INGREDIENTS 

4 servings of pasta (fettuccine, spaghetti or udon noodles are the best), cooked al-dente 

3 cups mushroom of your choice ( we recommend shiitake mushrooms), sliced

3 tbsp butter 

2 tsp garlic, minced 

1.5 tbsp soy sauce 

1.5 tsp dashi powder

1 tbsp miso paste 

1/2 tsp black pepper 

1.5 cup cream or milk 

1/2 cup of parmesan cheese 

2 tsp cornstarch, optional 

INSTRUCTIONS

1. Prepare your pasta based on instructions and cook till al dente. 

2. In a pan, add the prepared mushroom, and pan-fry on medium heat for 2-3 minutes without any oil. The mushroom should get softer, and this will help bring out the aroma of the mushroom. 

3. Next, add soy sauce, butter, black pepper, and garlic. Saute for 1-2 minutes or until fragrant. 

4. Once fragrant, add the miso paste, dashi powder, and cream or milk. Mix until thoroughly combined and simmer on low heat for 2 minutes.

5. Optional step: if you want the cream to be smooth without the cheese, you can now add in your cornstarch mixture (two tsp cornstarch mixed with four tbsp cold water)

6. Whisk in parmesan cheese, and add in the pasta. Mix all together until melted and sauce begins to thicken. Finish off with chopped parsley, and enjoy!