Creamy Mushroom & Miso Spaghetti
with Asian Greens & Cabbage
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
Forks or chopsticks—it’s your call for this Asian twirl on spaghetti night. We’re introducing fresh spaghetti alla chitarra to an original and inventive creamy miso sauce. The result unites the complex deliciousness of umami with all the garlicky-buttery goodness of a classic, creamy pasta dish. To round it out, sauté the garlic, shredded green cabbage, Asian greens and mushrooms in a spice blend with hints of ginger and sesame. Now get to twirling!
We will send you:
- 225g Asian greens (yu choy or gai lan)
- 2 Garlic cloves
- 170g Mushrooms
- 30ml Rice vinegar
- 225g Fresh spaghetti alla chitarra
- 15g White miso paste
- 100g Shredded green cabbage
- 90ml Heavy cream
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Milk, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
19 g
Sodium
1660 mg
Total Carb
83 g
Sugars
11 g
Protein
21 g
Fibre
8 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Quarter the mushrooms. Remove the bottom ½ inch of the yu choy stems; cut into 1-inch pieces. Mince the garlic.
Sauté the vegetables
In a large pan, heat a generous drizzle of oil on medium-high. Sauté the mushrooms and ½ the garlic, 2 to 3 min., until fragrant and beginning to brown. Add the yu choy, cabbage, 1 tsp water (double for 4 portions), ½ the spices and S&P. Sauté, 2 to 3 min., until softened. Transfer to a plate. Wipe out and reserve the pan.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the miso, vinegar, cream, reserved cooking water, 2 tbsp butter (double for 4 portions), the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until warmed through.
Combine the pasta & serve
To the pan of sauce, add the pasta and vegetables. Cook, stirring frequently, 1 to 2 min., until combined. Divide the pasta between your bowls. Bon appétit!
