Mushroom, spinach & miso butter spaghetti

This pasta recipe is simple yet full of flavour thanks to the miso butter sauce, which helps to intensify the umami characteristics of the mushrooms.

Ingreadient

• 75g essential spaghetti
• 1 tbsp Essential Olive Oil
• 2 shallots, finely sliced
• ½ x 300g pack Essential Cup Mushrooms, finely sliced
• 80g Essential spinach
• 30g Cooks' Ingredients Miso Butter
• 1 tbsp chopped chives (about ⅛ x 15g pack)
• 5g vegetarian Italian hard cheese, finely grated

Step by step

1. Cook the pasta according to pack instructions then drain, reserving a cupful of cooking water.
2. Meanwhile, heat the oil over a low heat in a large nonstick frying pan. Fry the shallots for 1-2 minutes, until softened, then tip in the mushrooms and increase the heat. Fry, stirring occasionally, for 5-6 minutes, until they release their liquid and turn golden brown.
3. Add the spinach to the pan and stir until almost wilted, then add the miso butter. Melt it and stir through the pasta with a splash of cooking water, until everything is coated in a silky sauce. Season, stir through the chives and sprinkle with the vegetarian cheese to serve.