Broccoli and Mushroom Fettuccine with Miso Cream Sauce
Broccoli and mushroom fettuccine with miso cream sauce is a decadent, plant-based riff on fettuccine Alfredo. Ready in just 30 minutes, it's the ultimate pasta for busy weeknights.
Servings: 6
Equipment
- Large Stock Pot or Dutch Oven
- Large skillet
Ingredients
- 1 lb. dry fettuccine (or pasta of choice)
- 2 Tbsp. extra-virgin olive oil
- 4 cups chopped broccoli florets
- 6 oz. shiitake mushrooms stemmed and sliced
- 1/4 tsp. kosher salt
- 3 Tbsp. butter (or dairy-free buttery spread)
- 4 garlic cloves minced
- 3 Tbsp. flour
- 2 cups milk of choice (whole milk, unsweetened cashewmilk or almondmilk)
- 3 Tbsp. white miso paste
- 2 Tbsp. fresh lemon juice
- 1 tsp. freshly cracked black pepper
Instructions
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta cooking water and drain remaining. Add cooked pasta back to pot.
- Meanwhile, heat oil in a large skillet over medium heat. Add broccoli and mushrooms; cook 7 to 8 minutes, until crisp-tender. Season with 1/4 tsp. salt and transfer vegetables to a bowl.
- Add butter and garlic to pan. Once melted, whisk in flour until dissolved. Cook mixture for 1 to 2 minutes to eliminate raw flour taste. Add milk and miso paste, whisking continuously until smooth. Increase heat to bring mixture to a simmer. Simmer for 2 to 3 minutes, until sauce thickens and miso paste dissolves. Remove from heat and stir in lemon juice and black pepper.
- Pour sauce over cooked pasta and use a set of tongs to toss well. Stream in reserved pasta water in 1/2 cup increments, tossing continuously, until sauce begins clinging to pasta and desired consistency is achieved. Stir in cooked vegetables and serve.
Nutrition
Serving: 1.5cups | Calories: 424kcal | Carbohydrates: 60g | Protein: 13g | Fat: 16g | Saturated Fat: 5.5g | Sodium: 760mg | Fiber: 4g | Sugar: 8g