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Miso Mushroom Pasta

Creamy miso mushroom pasta with golden, toasty breadcrumb crunch.
Tender spinach and broccoli nestle in the savory, peppery sauce.
Warm, rich, and comforting in every bite.

dinner ⏱ 20 min 368 kcal / portion 21.7 g carbs / portion (estimated) vegetarian glutenmilkmustard

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v1 · rb0e705f985 20260727Z1751 160 g pasta 4 tsp olive oil e.g. extra-virgin olive oil 2 tbsp breadcrumb salt to taste 10 pieces mushroom chestnut mushrooms pepper to taste 2 tsp miso paste 2 tsp mustard 2 tbsp cream e.g. cooking cream 🍳 cook pasta 🔪 drain pasta 🔪 slice mushrooms 🔥 ⏱ 5 min bake mushrooms until golden 🔥 ⏱ 5 min bake breadcrumb topping until golden 🍳 toast olive oil with breadcrumbs until golden-brown 🌀 season and combine breadcrumbs with pasta dissolve miso paste with pasta water 🌀 mix miso into mushrooms with a bit of pasta water 🌀 stir in mustard 🌀 stir in cream 🌀 stir in spinach and broccoli 🌀 combine sauce with pasta and season 🍽 serve pasta with breadcrumb topping Miso Mushroom Pasta 🎉 473 ml spinach 160 g broccoli 5 pieces spinach, broccoli 1 tbsp 5 pieces mushroom miso paste mustard cream 1 tbsp breadcrumb salt pepper
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Preparation steps

  1. cook pasta
  2. drain pasta
  3. slice mushrooms
  4. bake mushrooms 5 min until golden
  5. bake breadcrumb topping 5 min until golden
  6. toast olive oil with breadcrumbs until golden-brown
  7. season and combine breadcrumbs with pasta
  8. dissolve miso paste with pasta water
  9. mix miso into mushrooms with a bit of pasta water
  10. stir in mustard
  11. stir in cream
  12. stir in spinach and broccoli
  13. combine sauce with pasta and season
  14. serve pasta with breadcrumb topping

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