Miso Porcini Mafaldine

Name: Miso Porcini Mafaldine
Yield: 1 servings
Ingredients: 80 g pasta (of your choice); 15 g dried porcini mushrooms; 1 tablespoon vegetable oil; 2 garlic cloves (sliced); 2 shallots (finely chopped); 2 tablespoon crème fraiche; 1 teaspoon white miso paste; 1 tablespoon freshly chopped parsley (heaped); sea salt (to taste); black pepper (to taste)

My ultimate mushroom pasta - garlicky and creamy, with a serious hit of umami

Yield1 servings

Ingredients

Directions

1
Rehydrate the dried mushrooms in boiling water for 10 mins. Save the mushroom water!
2
Cook your pasta according to pack instructions, less 3 minutes. Keep a splash of the pasta water.
3
In a saucepan on a medium high heat, add the oil and fry the garlic for a minute.
4
Add the miso paste and the rehydrated mushrooms, along with the mushroom water. Give this a good mix, then add the pasta and a splash of pasta water.
5
Let this simmer for a few minutes to fully cook the pasta, and thicken up the sauce.
6
Throw in the parsley, a sprinkle of sea salt and black pepper to taste, and serve

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