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Photo of Creamy mushroom & miso pasta by WW

Creamy mushroom & miso pasta

2 - 10
PersonalPoints™ per serving
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
The miso in this midweek pasta supper gives it an ‘umami’ twist, making it deeply savoury and a perfect veggie winter warmer dish

Ingredients

Wholewheat Pasta, dry

320 g, penne

Calorie controlled cooking spray

4 spray(s)

Shallots

1 medium, finely sliced

Mushrooms

500 g, chestnut, finely sliced

Garlic

1 clove(s), crushed

Miso

1½ tablespoons

Reduced Fat Soured Cream

150 ml

Lemon(s)

½ zest(s) of 1, finely grated

Parsley, fresh

2 tablespoons, finely chopped, plus extra to serve

Instructions

  1. Bring a large pan of salted water to the boil. Cook the pasta according to pack instructions or until al dente. Drain, reserving a cupful of pasta water.
  2. Meanwhile, mist a large frying pan with cooking spray and cook the shallot for 5-6 minutes until softened. Add the mushrooms and cook for another 4-5 minutes until tender and lightly golden. Stir in the garlic and miso paste and cook for 1 minute more. Stir in the soured cream and lemon zest.
  3. Add the pasta to the pan with a splash of cooking water and stir until well-coated in the mushroom mixture. Add more pasta water if the mixture seems too dry. Season and stir in the parsley. Serve immediately.

Notes

There are different types of miso which vary in intensity and flavour. We used the milder white miso in this recipe.

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