- 1 Packet Wholemeal Spaghetti or Bucatini
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Packages Sliced Fresh Mushrooms
- 3 Garlic Cloves, Minced
- 3/4 Cup Milk
- 1/4 Cup Thickened Cream
- 2 Tablespoons White Miso
- 4 Cups Packed Fresh Baby Spinach
- 5g Grated Parmesan Cheese
- 2 Tablespoons Lemon Juice
Bring a pot of water to a boil. Cook pasta according to package directions; drain, reserving 1 cup of the cooking water. Set aside.
Heat oil in a large skillet over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until the mushrooms are tender and beginning to brown, about 8 minutes. Whisk together milk, cream, miso and 3/4 cup of the reserved pasta cooking water in a small bowl.
Reduce heat to medium; add the half-and-half mixture to the mushroom mixture. Cook, stirring constantly, until the miso breaks down, about 1 minute.
Add spinach and Parmesan; cook, stirring constantly, until the sauce slightly thickens and the spinach wilts, about 2 minutes.
Add the pasta; toss gently to coat, adding more reserved cooking water if needed to reach desired consistency. Remove from heat and stir in lemon juice.
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