Mushrooms, Spinach and Miso Spaghetti
This Mushroom, Spinach and Miso Spaghetti is so delicious and intense! It’s easy to do and packed with umami and savoury flavours. The dried Porcini mushrooms, Garlic and Thyme really elevate the natural flavour of the fresh Mushrooms. The drops of Truffle Oil make it indulgent and decadent. It’s the ultimate comfort food!
200 gr of Wholewheat Spaghetti
3 gr of dried Porcini Mushrooms
100 gr of Shiitake Mushrooms
150 gr of Oyster Mushrooms
5 cloves of Garlic minced
1 Tbsp of white Miso Paste
1 Tbsp of fresh Thyme leaves
1 Tbsp of Nutritional Yeast
1 handful of Spinach
Freshly cracked Black Pepper
Parsley or Coriander
1 pinch of Chilli Flakes (optional)
1 tsp of Nutritional Yeast
Freshly cracked Black Pepper to taste
White Truffle Oil
About the Ingredients
Wholewheat Spaghetti: You can substitute for any other pasta you like. I only use whole grain pasta, or pulses like lentil, chickpea, or pasta. Nowadays you find a big variety of pasta made with healthier ingredients and methods. Whole grains are ground into flour using all their parts, including bran, germ, and endosperm. They pack more nutrients like protein, fibre, iron, magnesium and zinc.
Dried Porcini Mushrooms: Dried Porcini mushrooms have a distinct, smoky, rich, and woodsy aroma. Once reconstituted, the mushrooms acquire a chewy consistency with a dense, meat-like texture, and provide nutty, earthy, and savoury umami flavours. This is an essential ingredient, you can substitute it with other dried mushrooms but don’t omit it.
Shiitake and Oyster Mushrooms: You can substitute with other fresh mushrooms but I recommend to get different types of mushrooms as they all bring different tastes and textures. I really like Shiitake and my husband loves Oyster so I chose this mix. Shiitake mushrooms sport a rich, woodsy flavour that intensifies when cooked, lending a savoury umami flavour to every dish in which they star. They have a dense, meaty texture and stems that range from tender to fibrous.
Nutritional Yeast: Nutritional Yeast, also called “nooch”, has an umami, cheesy flavour that is great in any pasta dishes. You can skip it but it will not have the same depth of flavour.
White Miso Paste: Miso loves Mushrooms. Miso is yeasty and salty, with smooth, sweet and a somewhat meaty flavour. Miso really adds depth to this dish and is a perfect companion to the hearty mushrooms.
Fresh Thyme leaves: Thyme and Mushrooms love each other. It’s a great combination. Thyme is an herb that has its own distinct identity but doesn’t hit you on the head. It has a delightful flavour balance that dances between earthy and minty, minty and citrus-laced, savoury but also sweet, and slightly woodsy but also flowery, with traces of lavender or a toned-down rosemary.
Truffle Oil: I love Truffles but they are very expensive so Truffle oil is the next best thing. It can be difficult to describe the flavour of a truffle. For me it’s complex, intense, woody, earthy, garlicky and fruity. The flavour helps it add character to a wide variety of dishes. White truffle infused oil has a fine tuned flavour that is well suited for this pasta dish.