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Miso Pasta with Shiitake Mushrooms

A comforting fusion of Italian and Japanese flavors featuring umami-rich miso and savory shiitake mushrooms, perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 ounces dry spaghetti Use high-quality pasta for the best bite.
  • 1 tablespoon olive oil Extra virgin preferred for rich flavor.
  • 1 head garlic (sliced) Fresh garlic is key; roast for mellow taste.
  • 6 pieces red Thai chilies Adjust based on spice tolerance.
  • 1 pinch salt Use to enhance flavor.
  • 5.3 ounces shiitake mushrooms (sliced) Fresh preferred; soak dried mushrooms first.
  • 2 tablespoons tahini Choose smooth and creamy brands like Soom or Seed + Mill.
  • 1/2 tablespoon miso White miso works well; red for stronger flavor.
  • 15 pieces cilantro leaves (chopped) Adds freshness to the dish.

Method
 

Cooking
  1. In a large pot of boiling salted water, cook spaghetti according to the package directions (8-10 minutes for al dente), reserving about a cup of pasta water before draining.
  2. In a large skillet, combine olive oil, sliced garlic, Thai chilies, and a pinch of salt over low heat, stirring occasionally until garlic is soft and golden (about 6 minutes).
  3. Add sliced shiitake mushrooms to the skillet and cook until tender (about 4-5 minutes).
  4. In a bowl, mix tahini, miso, and half a tablespoon of reserved pasta water until smooth.
  5. Once the mushrooms are cooked, add drained spaghetti and the miso-tahini mixture, tossing to combine thoroughly and adding more pasta water as needed.
  6. Plate the pasta and garnish with chopped cilantro leaves. Enjoy the aroma before diving in!

Notes

To avoid mushy pasta, do not overcook in the first step. Let flavors marry before serving. Store leftovers in an airtight container for up to 3 days.