Creamy mushroom & miso pasta
10
Points®
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 tablespoon(s)
Reduced fat soured cream
150 ml
Lemon
½ zest(s) of 1, finely grated
Parsley, fresh
2 tablespoon(s), 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.
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