Creamy Miso Mushroom Pasta with Steak
This creamy miso mushroom pasta is sweet, savoury and full of umami and flavour. Topped with sliced beef steak, making it the perfect dinner.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ribeye steak (optional; or choose whatever cut of beef you prefer)
- 150g pasta (any you like)
- 2 cups mushrooms, sliced
- 1/2 white onion, diced
- 2 cloves garlic, thinly sliced
- 1 cup parmesan cheese, grated
- 1/2 cup heavy cream
- 2 tbsp miso paste
- 2 tbsp butter
- Salt
- Pepper
Instructions
- 1
Prepare your ingredients by chopping mushrooms, onion and garlic. Season your steak with salt and pepper on both sides.
- 2
Add a generous pinch of salt to a pot of boiling water and boil your pasta according to package instructions (minus 1-2 minutes) until the pasta is al dente.
- 3
Heat 1 tbsp of oil to a hot pan and add your steak. On high heat, sear each side of the steak for 2-3 minutes for medium-rare, or until it has reached your desired level of doneness. Remove the steak and set aside.
- 4
On medium heat, melt some butter in the pan and add mushrooms, onion and garlic. Cook until everything has softened.
- 5
Add heavy cream, miso paste and about 1/3 cup of reserved pasta water. Make sure the miso paste has dissolved and mixed well in the sauce.
- 6
Add the pasta to the pan and coat the pasta well with the mushroom cream sauce.
- 7
Slice the steak and serve on top of the pasta. Grate some more cheese or black pepper on top. Enjoy!