A plant-forward umami plate of silky miso–mushroom pasta with smoky butternut squash and goat cheese.
Makes 4 servings
Miso mushroom pasta:
- 1 pound pasta
- 2 tablespoons oil
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme, divided
- 3/4 cup cream
- 1 tablespoon white miso paste
- 1/4 teaspoon pepper
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 ounce Parmesan cheese, finely grated
Cook pasta in a pot of salted water according to package directions. Drain, reserving 1 cup of pasta water.
In a large skillet or Dutch oven, heat oil and butter over medium heat. Sauté mushrooms until golden brown. Add garlic and half of thyme and cook for an additional minute. Turn heat to low, add cream, and bring to a gentle simmer. Simmer for 5-10 minutes until slightly reduced. Whisk in miso until well incorporated, then add pepper and lemon juice.
Add cooked pasta and simmer for an additional 1-2 minutes. Turn off heat and add Parmesan. Once Parmesan has melted, mix in remaining thyme and lemon zest. Loosen with a splash of pasta water if needed.
Smoked butternut squash with goat cheese:
- 1 butternut squash
- 1 tablespoon oil
- 2 teaspoons sea salt
- 2 teaspoons pepper
- 2 teaspoons smoky paprika
- 3 ounces goat cheese
- 1/4 cup pepitas
- 4 sprigs fresh thyme
Preheat smoker to 350F degrees and set for indirect heat. Cut butternut squash in half lengthwise and remove seeds. Using a paring knife, score each side of the butternut squash with a crosshatch pattern. Add about 1-½ teaspoons of oil to each slice of squash. Rub it in and ensure the squash is evenly coated.
Season squash with salt, pepper, and paprika. Place the squash cut side down on the smoke grates and smoke for 45 minutes. Check for tenderness every 15 minutes and remove once cooked through. The outside rind should slightly indent when squeezed with tongs.
Scoop out the butternut squash and add crumbled goat cheese, pepita seeds, and fresh thyme.