Creamy mushroom & miso pasta

The miso in this midweek pasta supper gives it an ‘umami’ twist, making it deeply savoury and a perfect veggie winter warmer dish.

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Step 1

Bring a large pan of salted water to the boil. Cook the pasta according to pack instructions or until al dente. Drain, reserving a cupful of pasta water.

Step 2

Meanwhile, mist a large frying pan with cooking spray and cook the shallot for 5-6 minutes until softened. Add the mushrooms and cook for another 4-5 minutes until tender and lightly golden. Stir in the garlic and miso paste and cook for 1 minute more. Stir in the soured cream and lemon zest.

Step 3

Add the pasta to the pan with a splash of cooking water and stir until well-coated in the mushroom mixture. Add more pasta water if the mixture seems too dry. Season and stir in the parsley. Serve immediately.

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