You Can Make this Big-Flavor Miso Mushroom Pasta Recipe All in One Pot

This miso mushroom pasta recipe is even lower-lift than most pasta recipes, since the whole thing cooks in a single pot. There’s no boiling the pasta in one pot, draining it in a colander that you have to wash, and then combining it with a separate sauce. And, just as important, it delivers huge flavor. Fresh sage and garlic infuse butter-sautéed mushrooms. White miso, a fermented soybean paste rich in umami, boosts the flavor of the mushrooms and delicately accentuates the sauce. (Look for miso in the refrigerated section of the supermarket, usually near the tofu). Fettuccine cooks in the brothy miso-mushroom mixture until the flavorful liquid is absorbed, and the pasta reaches al dente perfection.