Miso mushroom trofie pasta
Simple Too, p. 162
Cooking pasta in with the aromatics (rather than boiling it separately) retains all the starches, which then give this dish its creamy, silky texture. The mushrooms, roasted separately, get their flavours concentrated and add depth and texture. Make sure you roast the mushrooms as soon as you start cooking the pasta to get the timings right. And don’t skip the lemon wedges when serving — they really make the whole thing sing. Ingredients note: If you can, use the Giuseppe Cocco trofie pasta here: it’s thinner than other brands and cooks more quickly.
Ingredients
- 105ml olive oil
- 1 large onion, thinly sliced (220g)
- 5g thyme leaves, roughly chopped
- 1 lemon, zest thinly shaved to get 3 strips, plus wedges to serve
- 3 garlic cloves, crushed
- 3½ tbsp white or red miso
- 250g trofie pasta
- 50ml oat (or any other) milk
- 600g mixed mushrooms, hard stalks removed, torn into bite-size pieces
- 1½ tbsp maple syrup
- 15g parsley leaves, roughly chopped
- Fine sea salt and black pepper
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