Creamy Miso Mushroom Pasta
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Ingredients
- 8 ounces spaghetti
- 6 ounces assorted mushrooms, trimmed and cut into bite-size pieces
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1/2 cup Country Crock Plant Butter Tub with Olive Oil, divided
![olive oil spread]()
- 1 teaspoon sherry vinegar
- 1 tablespoon white miso paste
- 5 garlic cloves
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1/2 cup Country Crock® Plant Cream
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- 1 scallion, thinly sliced
- salt and black pepper, to taste
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Cook pasta in a large pot of boiling salted water until al dente, or according to the instructions on the package. Drain pasta and set aside.
- Melt half of the Country Crock® Plant butter in a large skillet set over high heat. Sauté the mushrooms until browned, about 3-5 minutes. Do not overcrowd the mushrooms. If necessary, cook in 2 batches. Pour in sherry vinegar and toss with mushrooms. Set aside.
- In a small bowl, whisk miso paste and plant butter together until it is smooth and fluffy.
- Melt the remaining plant butter in a skillet and sauté minced garlic just until fragrant. Return mushrooms to the pan and add miso-plant butter mixture and Country Crock® Plant Cream. Bring the sauce to a boil while gently stirring. Add cooked pasta to the pan and toss with sauce. Stir until pasta is well coated. Cook for 1-2 more minutes. Taste and add salt and pepper, if desired. Top with sliced scallions.
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