Umami Linguine with Miso and Mushrooms

Ingredients

• Linguine (8 ounces)
• Olive oil (2 tablespoons)
• Garlic (3 cloves, minced)
• Mushrooms (8 ounces, sliced (shiitake, cremini, or a mix))
• White miso paste (3 tablespoons)
• Soy sauce (2 tablespoons)
• Parmesan cheese (1/2 cup, grated)
• Green onions (2, chopped)
• Black pepper (to taste)
• Salt (to taste (for pasta water))

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining the linguine. Set it aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to let it burn.
3. Add the sliced mushrooms to the skillet and sauté for about 8-10 minutes, stirring occasionally, until they are soft and golden brown.
4. In a small bowl, whisk together the white miso paste and soy sauce until smooth. If the mixture is too thick, incorporate a tablespoon of the reserved pasta water to loosen it.
5. Reduce the heat to low and add the miso-soy mixture to the skillet with the mushrooms. Stir to combine, allowing the flavors to meld for about 2 minutes.
6. Add the cooked linguine to the skillet and toss to coat in the miso-mushroom mixture. If the pasta appears dry, add additional reserved pasta water a little at a time until you achieve your desired consistency.
7. Serve the pasta hot, topped with freshly grated Parmesan cheese, chopped green onions, and a generous sprinkle of black pepper.