Broccoli and Mushroom Fettuccine with Miso Cream Sauce

By Jamie Vespa

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.

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

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.