Miso mushroom spaghetti
Mushrooms fried hard until deep golden, then tossed through spaghetti with a savoury miso sauce. Garlic and sesame oil do the rest. A short ingredient list and a lot of flavour.
- Time
- 25 min
- Serves
- 2
- Kind
- Pasta
Method
- Put a large pan of salted water on to boil. Slice the mushrooms, peel and slice the garlic and thinly slice the spring onions.
- Get the olive oil hot in a large frying pan over a high heat. Add the mushrooms in a single layer and leave them alone for 3 minutes, then stir and cook for 4 minutes more until deep golden.
- Add the garlic and sesame oil and cook for 1 minute.
- Cook the spaghetti in the boiling water for the time on the packet. Scoop out a mug of the cooking water, then drain.
- Whisk the miso with 100 ml of the hot cooking water in a cup until smooth. Pour it over the mushrooms and let it bubble for 1 minute.
- Add the spaghetti and toss for 1 minute, with more cooking water if it looks dry. Finish with black pepper; the miso is salty, so taste before adding salt.
- Serve topped with the spring onions and sesame seeds.
Tip A mix of mushrooms works, but cook wetter kinds in batches so they brown rather than steam.
Per portion
| Energy | 568 kcal |
| Protein | 19 g |
| Carbohydrate | 77 g |
| of which sugars | 5 g |
| Fat | 19 g |
| of which saturates | 3 g |
| Fibre | 6 g |
| Salt | 1.6 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- spaghetti200 g
- mushrooms300 g
- miso paste30 g
- garlic2 cloves
- spring onion2
- sesame oil1 tbsp
- olive oil1 tbsp
- sesame seeds10 g
