Miso Mushroom Spaghetti Broccolini & Parmesan

Cook Pasta:

Bring a large pot of water to boil with a big pinch of salt, add the spaghetti and cook until just al dente or a little bit undercooked - around 8 minutes. You'll start the sauce while it's cooking (see tip). Reserve 2 cups of pasta water for the sauce.

Prepare Ingredients:

Slice the mushrooms, finely chop the chives, peel and finely chop the garlic. Cut the tough stems off the broccolini and discard. Slice the long florets in half.

Cook Mushrooms:

Heat a large frypan over medium-high heat. Add the butter and when it starts to foam add the mushrooms. Leave the mushrooms for a minute or two until they begin to take on some golden brown colour. Then toss and continue to cook for a minute. Then add the garlic and fry until fragrant - around 1 minute.

Make Sauce:

Add the miso paste and 1 cup of the pasta water to the pan. Stir until the miso disolves.

Combine All the Ingredients:

When your pasta is al dente, drain and add to the pan with the mushrooms and sauce, along with broccolini. Stir for a few minutes until the sauce thickens and the pasta is glossy. Add most of the grated parmesan and chives, reserving some for garnish. Taste and adjust seasoning to your liking.

You Plate It:

Pile into warm bowls and garnish with the remaining parmesan, chives and some freshly ground black pepper if desired.