A rich vegetarian pasta dish with a medley of savory mushrooms, tangy miso, and a luscious creamy sauce for ultimate comfort.
# What You’ll Need:
→ Pasta
01 - 12 oz fettuccine or wide egg noodles
02 - Salt for boiling water
→ Mushrooms & Vegetables
03 - 1 lb mixed mushrooms (cremini, shiitake, or button), sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp olive oil
07 - 1 tbsp unsalted butter
→ Sauce
08 - 1 tbsp white miso paste
09 - 1 tbsp soy sauce
10 - 1 tsp Dijon mustard
11 - 2/3 cup vegetable broth
12 - 3/4 cup plus 2 tbsp sour cream or crème fraîche
13 - 1 tsp smoked paprika
14 - 1/2 tsp black pepper
15 - Salt to taste
→ Garnish
16 - 2 tbsp fresh parsley, chopped
17 - Freshly ground black pepper for serving
# How-To:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add onions and sauté for 3–4 minutes until translucent.
03 - Add garlic and cook for 1 minute, then stir in mushrooms. Sauté for 7–8 minutes, stirring occasionally, until mushrooms are browned and have released their moisture.
04 - Lower heat to medium. Stir in miso paste, soy sauce, and Dijon mustard, mixing well to coat the mushrooms.
05 - Pour in vegetable broth and smoked paprika, scraping up any browned bits from the skillet. Simmer for 2–3 minutes.
06 - Reduce heat to low. Add sour cream and stir gently until the sauce is smooth and creamy. Do not boil.
07 - Toss the cooked pasta into the skillet, adding reserved pasta water as needed for a silky sauce. Season with black pepper and salt to taste.
08 - Serve immediately, garnished with fresh parsley and extra black pepper.
