Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 50grams unsalted butter, softened
- 200grams Swiss brown mushrooms
- 150grams sugar snap peas, halved
- 1teaspoons ground ginger
- 1/2 cup pure cream
- 1/2 cup parmesan, to serve
- 350grams spaghetti
- 2teaspoons red miso paste
- 1teaspoons sherry vinegar
- 1tablespoons olive oil
- 3 cloves garlic, chopped
Nutrition per serving
2720kJ / 655Cal
2720 Kilojoules or 655 Calories
31% of daily energy intake*
Protein
20.2grams
Fat
35.8grams
Carbs
64.2grams
Sugars
3.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cook spaghetti in a large pan of boiling salted water following packet instructions, adding peas for the last minute of cooking time. Drain, reserving 1/2 cup pasta water. Mix miso and butter together in a small bowl until smooth.
Step 2 of 3
Meanwhile, heat oil in a large frying pan over high heat. Add mushrooms and cook for 3 minutes, stirring often, or until well browned. Add garlic and cook for a further 1 minute. Add vinegar, stirring well to dissolve pan juices. Add miso butter, ginger and cream, and bring to a simmer, stirring to combine.
Step 3 of 3
Add spaghetti, reserved pasta water and peas, stirring to coat with the sauce. Cook for 1 minute to reheat pasta. Serve topped with parmesan.
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