Let’s make creamy miso pasta with a secret ingredient, crème fraîche. This pasta is super easy (less than 30 minutes) and so satisfying. I hope you’ll like it as much as I do!
Creamy Miso and Mushroom Pasta
Serves 2
4 oz pappardelle pasta
1 leek (white part only)
1 pack (3.5 oz) shimeji mushrooms
2 king oyster mushrooms (about 4oz)
1 tablespoon olive oil
1 tablespoons miso
4 oz crème fraîche
2 tablespoons grated parmesan cheese (more for garnish)
1 tablespoon thinly sliced chives
Black pepper, as needed
Full recipe is at riemcclenny.com
14 Comments
Yummy ❤
Oishi! 😋 I would love to try out this dish.
Yummmmmm! I've made simmilar recipes and love them can't wait to try this one!
Amazing! I appreciate your approach to food. Very accessible. 💖
HELLLLL YEAHHHHHHHHH RRIIIIIIEEEEE!!!!!!!!!
Miso in pasta or any dish for the umami is so yummy
Where can I get that Franch sauce? Looks FANCY!
make it fancy
Hooray! Christmas came early. Looks delicious
Love your videos so much 😭❤️❤️❤️❤️ This looks delicious!!!
is this Lionfield Approved?
Are other mushrooms ok or do you recommend sticking to these ones? Also it looks delicious and I love your videos
❤❤😮
For some reason I've never thought about washing a leek that way, that's really convenient! Also the recipe in general looks very good 😋