Healthy Mushroom Pasta (No Cream!)
This mushroom pasta recipe is made with miso paste, garlic, shallots, lemon, parmesan, and parsley. It's a nutritious, lightened up pappardelle mushroom pasta made without heavy cream, butter, or wine! Can easily be made vegan, if desired.
Servings 2
Ingredients
- Approx. 5 ounces pappardelle pasta, or other variety (Approx. 140 grams, or enough for 2 people)
- 1/4 cup olive oil, divided
- 1 small shallot, diced (roughly 2-3 Tbsps)
- 2 large cloves garlic, minced
- 1 tsp thyme, dried
- 4 cups chopped cremini mushrooms
- 2 cups chopped shiitake mushrooms
- 2 Tbsp miso paste
- 1 Tbsp white wine vinegar
- 1/2 cup parmigiano-reggiano, freshly grated
- 1/4 cup fresh parsley, chopped
- 1/2 a lemon, juice only
- Salt + pepper, to taste
Instructions
- Boil a pot of salted water and cook pasta according to package directions.
- Meanwhile, heat half of the olive oil (2 Tbsps) in a large pan. When hot, add shallots, garlic, dried thyme, and both types of mushrooms. Cook for about 10 minutes, stirring every minute or so.
- Reserve 1/4 cup of the pasta water. Pour it into a bowl and whisk it together with the miso paste, until the miso dissolves into the water. Set aside.
- Drain cooked pasta and add to the large pan, along with whisked miso paste, white wine vinegar, the remainder of the olive oil (2 Tbsps), and parmesan. Season with salt and pepper, then toss everything to combine well.Do note that miso is quite salty on it's own, so you may not need to add more salt - give everything a taste before doing so!
- Remove from heat, then stir in chopped parsley and a squeeze of lemon juice. Enjoy hot!
Notes
*SERVINGS: Recipe as written will make about 2-4 servings, depending on your hunger levels and if you're eating this pasta on its own or with a protein on the side (this dish goes great with chicken or shrimp!)
*LEFTOVERS & REHEATING: These will keep in an airtight container in the fridge for about 3 days. You can easily reheat them on the stovetop or in the microwave. If things have dried up a bit, feel free to add a splash more olive oil.
*RECIPE MODIFICATIONS:
- You are welcome to use any type of pasta shape, or a gluten-free pasta if needed.
- If you can't find shiitake mushrooms, you are welcome to use only cremini mushrooms or another variety!
- If needed, you can swap shallots with a sweet, yellow, or white onion.
- For a vegan option, feel free to use your favourite dairy-free parmesan alternative. You could also do a sprinkling of nutritional yeast OR omit the cheese entirely. Do note that most pappardelle pasta is made with eggs, so please choose an appropriate vegan pasta instead!