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Ingredients
- 1 tbsp butter
- 500g mushrooms, button, brown etc
- 320g spaghetti
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 shallot or small onion, chopped
- 2 ½ tbsp white miso paste
- 1 tbsp butter, unsalted ideally
- 350ml pasta water
- ½ lemon, juiced
- 100g Parmesan cheese, finely grated
- Bring a large pan of salted water to the boil. Add the spaghetti and cook till just al dente. Reserve 350ml of the pasta water and set aside.
- Add a tablespoon of butter to a pan and tip in the sliced mushrooms. Cook over a high heat for five minutes until the mushrooms begin to colour and caramelise at the edges. Set aside.
- Heat a large pan over a medium heat. Add the olive oil and butter, along with the garlic and shallots. Cook for three to four minutes till soft. Add the lemon juice and miso. Mix everything well. Gradually add the pasta water and mix till the miso is fully incorporated into the sauce.
- Lower the heat and leave the sauce to simmer. Add half of the Parmesan cheese and mix.
- Add the cooked, drained spaghetti and the sautéed mushrooms to the pan and toss it all together till evenly coated. Add 1 tbsp butter to the pasta before serving along with plenty of black pepper and the remaining Parmesan.
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