Creamy Miso Mushroom Pasta

Instructions

1. Cook pasta in boiling salted water until al dente, about 1 minute less than package directions. Reserve 1 cup pasta water before draining.
2. Heat 2 Tbsp olive oil in a large skillet over high. Add mushrooms and 1/2 tsp salt, toss to coat. Cook undisturbed until liquid releases, 2-3 minutes, then continue cooking until moisture evaporates and edges brown, 6-8 minutes.
3. Reduce heat to medium-high. Add garlic and remaining 1 Tbsp oil; cook 1-2 minutes until fragrant. Add white wine, scrape up browned bits, cook until mostly evaporated, about 4 minutes. Reduce heat to medium-low; add butter and miso, stir until melted. Add cream and soy sauce; simmer 2-3 minutes until slightly thickened. Season with pepper.
4. Transfer pasta to skillet with 1 cup pasta water. Simmer, tossing constantly, until sauce thickens, about 3 minutes. Remove from heat, add Parmesan, toss well. Serve with more Parmesan and pepper.