Miso Mushroom Pasta

• servings: 2
• active time: 20
• total time: 40

Ingredients

9oz Quinoa spaghetti

1 tbsp olive oil

14oz mushrooms

3 garlic cloves

2 tbsps miso paste

1 zucchini

2/3oz grated Parmesan

S+P

Directions

Bring a large saucepan of salted water to the boil. Add the pasta and cook according to package directions. Once cooked, reserve 3/4 cup of cooking water and drain pasta.

Meanwhile, heat a large skillet over high(!) heat. Add oil and mushrooms and then after a bit a good splash of water. Let the mushrooms cook without stirring for 2-3 minutes. Then toss and cook for another 2-3 minutes or until most of the liquid has evaporated and mushrooms are golden brown.

Add garlic and cook for another minute, or until fragrant.

Add miso paste and reserved pasta water to the skillet of mushrooms and mix until the miso dissolves.

Add drained pasta, zucchini and 3/4 of the parmesan to the skillet and swirl and toss until the sauce has thickened slightly and coats the vegetables and pasta. Adjust seasoning.

Divide between serving bowls and top with the remaining parmesan to serve.

Notes

Likely double recipe