Ingredients
Scale
- 12 oz bucatini pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (shiitake or cremini work great)
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 cup vegetable broth
- 1/4 cup green onions, chopped (for garnish)
- Salt and pepper (to taste)
Instructions
- Cook the bucatini pasta in salted boiling water for 9-11 minutes until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes until mushrooms are tender.
- Whisk together miso paste, soy sauce, sesame oil, and vegetable broth in a bowl. Pour into the skillet and stir.
- Once the sauce simmers, add cooked bucatini. Toss with reserved pasta water until desired consistency.
- Season with salt and pepper. Cook for 2 more minutes to let flavors meld.
- Serve hot, garnished with chopped green onions.
- Prep Time: 10
- Cook Time: 20