This is a simple and easy, yet very delicious recipe for pasta with a rich and creamy miso and mushroom sauce. Perfectly suited for one of those busy weekday evenings when you can’t be arsed into elaborate cooking, ’cause it’s done in almost no time.

The text below makes it seem like a lot of work, while in reality it’s a done in an instant. I suppose it’s some sort of “fusion cuisine” 馃檪 and it’s very aromatic. Try it yourself!



(serves 2)

250 g pasta (e.g. spaghetti or linguine)
150 g mushrooms
3 garlic cloves
2 shallots
Generous dash of sherry
1 heaping tbsp. medium miso paste
1 tbsp. butter
1/2 cup heavy cream
Black pepper


Cook the pasta a minute or so less than on the package instructions, until just under al dente.

Finely chop shallots and garlic and slice the mushrooms. Then heat a dry pan over medium-high heat and saute the mushrooms for 3-5 minutes until they have released all their moisture and are nicely browned.

Add in some cooking oil, followed by the garlic and shallots and stir-fry until translucent. Pour in the sherry and, stirring, let reduce to 录. Remove this from the pan and set aside.

In the same pan and on medium-low heat, melt the butter. Once melted whisk in the miso paste until it comes together to a smooth paste. Add in the cream and the set aside mushrooms. Bring this sauce to a low boil, stirring.

Finally, directly from the pot, add the pasta to the sauce, transferring some of the starchy, salty pasta cooking water. Mix thoroughly until everything’s well coated and the cooking water is emulsified. By this time, the pasta should be perfectly al dente. Serve sprinkled with freshly cracked black pepper.