Serving Size
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1
Cook the pasta in a pan of boiling water for 2 minutes less than pack instructions.
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2
While the pasta cooks, set a large frying pan over a medium heat. Add the olive oil and mushrooms. Toss to coat in the oil then leave to cook, without touching, for 2-3 minutes. Once the under side of the mushrooms take on colour, stir to repeat the process – the mushrooms will come down in size as the water releases and evaporates.
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3
Once browned all over, add the garlic cloves and cook for a further minute. Add the vinegar and cook for 1 minute.
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4
Whisk the miso, butter and cream together in a small bowl until smooth, rich and thick.
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5
Increase the heat to medium-high and add the miso cream mixture to the mushrooms. Stir to combine, bring to the boil then lower the heat to medium-low. Cook for 3 minutes until the sauce is creamy and coats the mushrooms.
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6
Drain the pasta, reserving 1 cup water. Mix the pasta in to the sauce, adding pasta water as needed to produce a thick, glossy sauce. Stir in the parsley, remove the garlic pieces, and season with salt and pepper before serving.
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