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Miso Mushroom Bucatini

A comforting bowl of creamy Miso Mushroom Bucatini that comes together in just 30 minutes, perfect for weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 8 oz bucatini pasta
  • 2 tbsp miso paste
  • 8 oz mushrooms, sliced
  • 2 tbsp olive oil For sautéing
  • 2 cloves garlic, minced
  • 1 cup vegetable broth Can be substituted with chicken broth
  • 2 stalks green onions, sliced For garnish
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional) Add for extra flavor and texture

Method
 

Cooking the Pasta
  1. Cook the bucatini pasta according to package instructions until al dente. Drain and set aside.
Preparing the Sauce
  1. In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until they are golden brown.
  2. Add minced garlic and cook for another 1-2 minutes until fragrant.
  3. Stir in miso paste and vegetable broth, mixing until the miso dissolves.
Combining and Serving
  1. Add the cooked bucatini to the skillet and toss to combine with the sauce.
  2. Season with salt and pepper to taste.
  3. Serve hot, garnished with sliced green onions and sesame seeds if desired.

Notes

Leftovers can be stored in the fridge for 3-4 days in an airtight container. For reheating, add a splash of water or olive oil. You can freeze it for up to a month. Timing is key—have everything prepped before you start cooking.