Scale

6 oz (170 g) pasta (spaghetti, linguine, or fettuccine)

2 tbsp unsalted butter

1 tbsp white miso paste

1 tbsp olive oil

2 cloves garlic, minced

1 cup mushrooms, sliced (shiitake, cremini, or button)

2 cups fresh spinach

2 tbsp grated Parmesan cheese

1 tsp soy sauce

Salt & pepper, to taste

Optional garnish: sesame seeds, chili flakes, or fresh herbs

Cook Pasta:
- Boil pasta according to package instructions until al dente. Drain, reserving ¼ cup pasta water.
Cook Vegetables:
- In a large skillet, heat olive oil over medium heat.
- Sauté garlic until fragrant (about 1 minute).
- Add mushrooms and cook until tender and lightly browned (5–6 minutes).
- Add spinach and cook until just wilted.
Make Miso Butter Sauce:
- Reduce heat to low. Add butter and miso paste to the skillet, stirring until smooth and creamy.
- Add soy sauce and a splash of reserved pasta water to loosen the sauce if needed.
Combine Pasta and Sauce:
- Toss cooked pasta in the miso butter sauce until evenly coated.
- Adjust seasoning with salt and pepper.
Serve:
- Divide pasta into bowls.
- Sprinkle with Parmesan cheese and optional garnishes such as sesame seeds or chili flakes. Serve immediately.

Miso Tip: White miso is mild and slightly sweet; red miso can be used for a stronger, saltier flavor.

Vegan Option: Use plant-based butter and skip Parmesan or use a vegan alternative.

Make It Viral: Add colorful vegetables like cherry tomatoes or red bell peppers for an eye-catching contrast.

Storage: Best served immediately; can refrigerate leftovers for up to 1 day. Reheat gently with a splash of water.