Tofu that has been fried and is covered in a flavorful teriyaki sauce. For a complete supper, serve over rice.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ (8 ounce) package spaghetti
- 1 tablespoon unsalted butter
- 4 ounces portobello mushrooms, quartered
- 1 tablespoon white miso paste
- ¼ cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms but do not crowd the skillet. Brown mushrooms in butter, about 7 minutes. Add miso paste.
- Carefully ladle out 1/2 cup pasta water from the boiling pot. Pour 1/4 cup pasta water to the pan with the mushrooms, stirring until incorporated. Add Parmesan cheese and whisk until cheese has melted. Add remaining 1/4 cup pasta water.
- Drain cooked pasta and add to the skillet. Toss to combine and serve immediately.
Nutrition Facts
| Calories | 333 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 6 g |
| Sodium | 395 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Simple and quick. Pasta and mushrooms
Loved it! This was quick easy and healthy.
Super easy and tastes great