Close
Photo:Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat spaghetti2tablespoonsextra-virgin olive oil8 ounces sliced freshshiitake mushrooms(about5cups)2tablespoonswhitemiso1/4cupunsalted butter, cut into pieces3/4teaspoongratedgarlic1/2teaspoonground pepper1/4teaspoonsalt1/4cupthinly slicedscallions(optional)
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat spaghetti
2tablespoonsextra-virgin olive oil
8 ounces sliced freshshiitake mushrooms(about5cups)
2tablespoonswhitemiso
1/4cupunsalted butter, cut into pieces
3/4teaspoongratedgarlic
1/2teaspoonground pepper
1/4teaspoonsalt
1/4cupthinly slicedscallions(optional)
Directions
Bring a medium pot of water to a boil over high heat. Cook pasta according to package directions. Reserve 1/3 cup cooking water; drain. Return the pasta to the pot.
Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms; cook, stirring about every 2 minutes, until browned and softened, about 10 minutes.
Whisk miso into the reserved 1/3 cup cooking water in a small bowl until combined. Add the mushrooms, the miso-water mixture, butter, garlic, pepper and salt to the pasta in the pot; gently stir until the pasta is coated in a creamy sauce. Divide the pasta mixture among 4 bowls. Top with scallions, if desired.
Frequently Asked QuestionsWhole-wheat pasta is made using whole-wheat flour, which is awhole grain. Eating whole grains has been shown to support heart health andreduce chronic inflammation. Regular pasta is made usingrefined white flour, which means the outer part of the wheat kernel has been removed, removing most of the kernel’s fiber and nutrients. With that said,regular pastacan fit into a healthy eating pattern, as it contains protein, fiber, iron and B vitamins, so if that’s what you prefer or all you have, feel free to use it.While mushrooms might not be first on your mind as far aseating the rainbow, these earthy fungi are loaded with nutrition—including B vitamins, potassium, fiber and antioxidants.Evidence suggests that mushrooms have anti-inflammatory properties, may boost gut health and are potentially a source of vitamin D—a nutrient that people are commonly deficient in.We use fresh shiitake mushrooms for the miso pasta, but feel free to use other varieties of mushrooms like cremini, button or oyster mushrooms. Whenshopping for mushrooms, they should feel dry and firm to the touch, have a smooth outer appearance and be free from any dark spots. Be sure to clean the mushrooms well before using.When boiling pasta, starch is released into the water. We reserve some of that starchy cooking water to combine it with the miso, making it easier to incorporate into the pasta. The starch from the pasta water also acts as a thickener, which helps the sauce cling to the pasta.Miso is a savory fermented soybean paste. It’s made from boiled or steamed soybeans fermented with koji, salt and yeast. White miso is fermented for a relatively short period of time, compared to other types of miso. It has a smooth texture and mild, sweet flavor that works well here. Look for white miso alongside refrigerated tofu in grocery stores.
Frequently Asked Questions
Whole-wheat pasta is made using whole-wheat flour, which is awhole grain. Eating whole grains has been shown to support heart health andreduce chronic inflammation. Regular pasta is made usingrefined white flour, which means the outer part of the wheat kernel has been removed, removing most of the kernel’s fiber and nutrients. With that said,regular pastacan fit into a healthy eating pattern, as it contains protein, fiber, iron and B vitamins, so if that’s what you prefer or all you have, feel free to use it.
While mushrooms might not be first on your mind as far aseating the rainbow, these earthy fungi are loaded with nutrition—including B vitamins, potassium, fiber and antioxidants.Evidence suggests that mushrooms have anti-inflammatory properties, may boost gut health and are potentially a source of vitamin D—a nutrient that people are commonly deficient in.
We use fresh shiitake mushrooms for the miso pasta, but feel free to use other varieties of mushrooms like cremini, button or oyster mushrooms. Whenshopping for mushrooms, they should feel dry and firm to the touch, have a smooth outer appearance and be free from any dark spots. Be sure to clean the mushrooms well before using.
When boiling pasta, starch is released into the water. We reserve some of that starchy cooking water to combine it with the miso, making it easier to incorporate into the pasta. The starch from the pasta water also acts as a thickener, which helps the sauce cling to the pasta.
Miso is a savory fermented soybean paste. It’s made from boiled or steamed soybeans fermented with koji, salt and yeast. White miso is fermented for a relatively short period of time, compared to other types of miso. It has a smooth texture and mild, sweet flavor that works well here. Look for white miso alongside refrigerated tofu in grocery stores.
EatingWell.com, December 2023
Rate ItPrint
Nutrition Facts(per serving)496Calories21gFat66gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
