Creamy Miso Mushroom Rigatoni
Rich, creamy, and bursting with umami flavour, this speedy miso mushroom pasta is the perfect weeknight dinner. Miso paste, a fermented soybean product, is known for its gut-healthy probiotics, making this dish both delicious and beneficial. CHECKEDPP
Ingredients
fresh coriander20 g
fresh chives15 g
rigatoni pasta400 gor use your favourite type
shiitake mushrooms100 g
chestnut mushrooms300 g
garlic cloves6 clove
ginger10 g
shallot1 whole
butter30 g
chilli oil3 tbsp
miso paste4 tbsp
single cream200 ml
soy sauce1 tbsp
lemon1 whole
honey6 tsp
salt1 pinch
black pepper1 pinch
Instructions
Chef's Tips
Always reserve more pasta water than you think you need; it's essential for emulsifying the sauce and achieving a creamy consistency.
For a deeper umami flavour, use dark miso (like red or barley miso) instead of white miso, but be mindful that darker miso is saltier.
Prepare Ingredients and Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. While the pasta cooks, slice the shiitake and chestnut mushrooms. Mince the garlic cloves and thinly slice the ginger and shallot. Chop the coriander and chives. Reserve two ladles of the pasta water before draining the pasta. Once drained, toss the pasta with 1 tbsp of the chilli oil to prevent sticking.
Sauté Mushrooms
In a large wok or pot over medium-high heat, melt the butter. Add the sliced mushrooms and fry until they release their moisture and begin to brown. Season lightly with salt and black pepper.
Cook Aromatics
Push the cooked mushrooms to the edge of the wok to create a gap in the centre. Add 1 tbsp of chilli oil to the centre, along with the minced garlic, sliced ginger, and sliced shallot. Sauté until the aromatics are fragrant and slightly golden.
Create the Miso Sauce
Add the miso paste along with two ladles of reserved pasta water. Stir continuously until the miso is fully dissolved and the sauce is smooth.
Combine and Finish
Add the drained pasta to the pan along with the single cream, soy sauce, the juice of the whole lemon, honey, and the remaining 1 tbsp of chilli oil. Toss everything together until the pasta is coated and the sauce is creamy. Add more reserved pasta water if needed to achieve the desired consistency. Turn off the heat and stir in the chopped coriander.
Serve
Plate the pasta and garnish the chopped chives.
