Creamy miso mushroom casarecce
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Creamy miso mushroom casarecce
Take a classic creamy mushroom sauce to the next level with the simple addition of a dollop of miso – the salty, rich umami flavour of miso works brilliantly with the earthy flavour of the mushrooms
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
444Kcal
Fat
17gr
Saturates
10gr
Carbs
57gr
Sugars
4gr
Fibre
5gr
Protein
13gr
Salt
0.6gr
Ingredients
- 50g butter
- 1 echalion shallot, finely diced
- 2 garlic cloves, crushed
- 2 ½ tbsp miso paste (we used Yutaka)
- 1 tbsp pale dry sherry
- 2 x 200g packs speciality mushroom mix, roughly torn
- ½ tbsp balsamic vinegar
- 100ml single cream
- a few sprigs of thyme, leaves picked
- 300g Taste the Difference dried casarecce pasta
Step by step
- Heat the butter in a large frying pan and fry the shallot for 5-6 minutes or until very soft but not coloured. Add the garlic and continue to cook for a further minute. Whisk the miso and sherry together, add to the pan and cook for 2 minutes.
- Add the mushrooms to the pan and cook, stirring regularly, for 6-8 minutes or until they are golden. Add the balsamic and cook for 1 minute, then stir through the cream and most of the thyme, reserving some for garnish. Season to taste and keep on a low heat.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 8-10 minutes. Drain, reserving a cup of the pasta liquid. Add the sauce to the pasta, with enough of the pasta cooking liquid to give a coating consistency sauce. Divide between bowls and top with a twist of black pepper and the reserved thyme leaves.
