Miso Cream Pasta

1. 1

   Get your salted water going and once it starts to boil add the pasta. Cook according to the instructions on the box.

2. 2

   Put pan on medium-high heat and add oil. Once its hot enough at the diced onion and saute till soft. Then add garlic.

3. 3

   Add mushroom when you start to smell the garlic and give everything a good stir.

4. 4

   Add the miso paste into the mushroom and onion mix. Stir it around then pour in the heavy cream. Stir until all of the miso paste have dissolved into the cream.

5. 5

   Cook the pasta according to directions on the box. Hit up oil in a saute pan and fry the onions. Add the minced garlic to pan when onions are translucent. About 2 or 3 minutes later add the mushroom. You can season the mushroom now but beware since miso can get quite salty. I usually don't season until afterwards. Cook the mushroom until almost done then add heavy cream. Add enough cream to the pan according to your taste. Then add a big scoop of miso, stir and let it melt into the cream. When all of the miso are incorporated into the cream, taste it! Add pepper or more miso or salt if you want. Check the pasta and add them to the sauce when it's done. Stir and mix and turn the heat off. Slice or dice the shiso leaves or you can use parsley and incorporate that into the pasta.

* Per serving · 4 servings · Values may vary.