Golden mushrooms, white miso, parmesan and a splash of cream come together into a silky, umami-loaded sauce that clings to every twist of fusilli. It's a proper weeknight hero — ready in under half an hour and only needs a crisp green salad alongside it.
Serves 2
Ingredients
- 200 grams dried fusilli
- 100 grams baby spinach
- 3 tablespoons olive oil
- 400 grams button mushrooms, sliced 1cm thick
- sea salt and ground pepper
- 2 cloves garlic, crushed
- 60 grams butter, softened
- 2 tablespoons white miso
- 2 teaspoons sriracha hot sauce
- ¼ cup grated parmesan
- ½ cup cream
Method
- Bring a large pot of salted water to the boil and cook the fusilli for 2 minutes less than the packet instructions. Scoop out and reserve ½ cup of the cooking water, then drop the spinach into the pot for a quick stir before draining the pasta and spinach together. Toss through a little olive oil and cover to keep warm.
- Meanwhile, heat half the olive oil in a large frying pan over medium-high heat. Add half the mushrooms, season with salt and pepper, and leave them to sit undisturbed for a couple of minutes so they take on colour. Stir and cook for a few more minutes until nicely golden, then tip onto a plate. Repeat with the remaining oil and mushrooms, cooking them in two batches so the pan doesn't overcrowd and the mushrooms brown rather than stew.
- While the mushrooms are still warm, stir the butter, white miso, sriracha and parmesan through them on the plate — the residual heat will melt everything into a glossy, well-combined coating.
- Tip all the mushrooms and their miso butter back into the pan, add the garlic and cream, and bring to the boil. Add the pasta and spinach, gently toss together and cook for 2 minutes, splashing in a little of the reserved pasta water as needed until the sauce turns silky and coats every piece of fusilli.
- Divide between two bowls and finish with a good grind of black pepper.
