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Instant Pot

Pasta with Cremini Mushrooms and Miso

4-6 Servings

50 minutes 35 minutes active

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For this hearty vegetarian dish, the pasta is cooked directly in the sauce, so there's no need to boil water in a separate pot. Japanese miso may seem an unlikely ingredient to pair with Italian pasta, but it deepens the mushrooms' earthiness, and lightly browning the miso as we do here develops even more flavor intensity so the dish tastes surprisingly meaty and rich. We particularly liked cavatappi because its twisty shape is a good match for the chunky mushrooms, but any short pasta shape, such as penne or fusilli, works well, too.

4-6

Servings

Tip

Don't forget to stir the pasta as it cooks. The pot will be quite full, so frequent stirring will help ensure that the pasta cooks evenly.

50 minutes

35 minutes active

Ingredients

  • 4

    tablespoons (½ stick) salted butter

  • 1

    medium yellow onion, halved and thinly sliced

Directions

Pardon the interruption

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Reviews
Jovanna K.

Very good! Miso really makes the difference here.

Eugene T.

Any thoughts on how to make this without an instant pot?

Diderick W.

First time I made it, I found it a bit sweet. Second time 1/3 vermout + 1/3 cognac.
Amazing!

Leslie H.

Delicious! Had to add a bit more water to cook the pasta all the way through

Amy M.

Where is the stovetop version of this? I have made it (and LOVED it) but I don't have an instapot... so it must be somewhere!? Help????

Lynn C.

Hi Amy -

Unfortunately, I don't think we have a stovetop version of this dish. We do, however, have a lot of other fantastic pasta dishes with mushrooms!

Best,
The Milk Street Team