Miso Mushroom Spaghetti

Serves 1 | Preparation Time: 10 mins

Ingredients:

• 100g Naturel Organic Spaghetti
• 2 teaspoons Naturel Organic Extra Virgin Olive Oil
• 2 cups sliced mushrooms of your choice
• 2 cloves garlic, minced
• 2 tablespoons white miso paste
• Salt and black pepper, to taste
• Spring onions or parsley, to garnish (optional)

Method:

1. Bring a large pot of water to a boil, then add a generous amount of salt. Add the Naturel Organic Spaghetti to the water and set a timer for 4 minutes.
   
2. In another pan, heat the Naturel Organic Extra Virgin Olive Oil on medium heat, and add the garlic to saute for 10 seconds. Add the mushrooms and cook until water is starting to come out of the mushrooms. Add a pinch of salt to draw out the moisture.
3. If the pasta is not done yet, turn the heat down on the mushrooms. Once the timer has gone off, add the pasta to the pan with the mushrooms, along with 1 cup of hot water (Note: using pasta cooking water might make the sauce too salty as it’s a larger quantity of water than usual)
4. Stir in the white miso paste and keep the pasta at a vigorous simmer while stirring to coax the starches out of the spaghetti.
5. If the pasta is not soft enough but there is no more water in the pan, add some more to keep cooking. Once the pasta is cooked through and the sauce is thickened and glossy, season to taste with salt and black pepper and serve immediately, garnished with chopped spring onions or parsley.