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” 🙂 and it’s very aromatic. Try it yourself!
Cook the pasta a minute or so less than on the package instructions, until just under al dente.
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 ¼. Remove this from the pan and set aside.
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.