Truffle Mushroom & Miso Pasta

OMG this one's good. Don't be alarmed by the amount of mushrooms in this recipe. They really cook down into a fraction of the size, and since this pasta is all about the mushrooms, with a very light sauce you'll need them! This recipe is light, but savory, and seriously makes my tummy soooo happy. I literally ate two giant bowls the first time I made this 😂

Ingredients:

Makes about 4 servings

• 1 box gluten free mafalda pasta
• 1 lb mushrooms (I used oyster and shiitake)
• 4 shallots
• 5 large cloves of garlic
• 1 tbsp white miso paste
• 1 c veggie broth
• 1 c reserved pasta water
• salt and pepper
• truffle oil
• olive oil

Directions:

1. Wash and dry mushrooms, then dice. 
2. Mince shallots and garlic.
3. Heat a large pan over medium heat with a tablespoon of olive oil.
4. Add a pinch of salt and pepper over the mushrooms sauté until caramelized (about 7 minutes).
5. Remove mushrooms and transfer to separate bowl.
6. Boil pasta according to package.
7. Place pan back on burner and add 2 tbsp olive oil. 
8. Add shallots and sauté until translucent, about 3 minutes. Then, add garlic and sauté another 2 minutes.
9. Add veggie broth and stir to deglaze pan.
10. Before draining pasta, add miso paste to a bowl, and one ladle of pasta water. 
11. Mix miso paste and pasta water until miso has dissolved.
12. Add miso mixture and mushrooms back to pan and stir to combine. 
13. Drain pasta, reserving 1 c pasta water.
14. Add pasta back to pan along with a drizzle of truffle oil (measure with the heart), and 1/2 c pasta water.
15. Add more pasta water as needed. 

 You guys will love this recipe! Unless you don't like mushrooms... Then, this is definitely not for you... weirdo. Just kidding! But feel free to add a side of protein like scallops or chicken. I feel like having a side of steak might be overkill on the umami flavors but what do I know (coming from someone who does not in fact eat steak). ENJOY! 🫶