Beef & Miso Spaghetti with Mushrooms & Scallions
Ground beef seared with garlic and tossed with spaghetti in a creamy miso-Worcestershire sauce, sliced mushrooms folded in, and scallions scattered on top. A 15-minute weeknight pasta with deep umami flavor.
- Total
- 15 min
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 4
Ingredients
For 4 servings
- ground beef16 oz
- spaghetti12 oz
- mushrooms14 oz
- heavy cream19¼ tbsp
- scallion2 piece
- miso paste4 tbsp
- Worcestershire sauce4 tsp
- chicken bouillon granules2 tsp
- garlic2 clove
- olive oil2 tbsp
- salt1 tsp
You'll need
skillet · pot
Method
Boil heavily salted water — it should taste like seawater.
5 min · boil
Cook the spaghetti until al dente. Save a mug of the water.
9 min · boil
Brown the beef with garlic and salt, breaking it into crumbles.
5 min · saute
Slice the mushrooms thin and the scallion into rounds.
4 min · prep
Add mushrooms, cream, pasta water, bouillon, miso and Worcestershire.
2 min · saute
Stir until the miso dissolves and the sauce thickens.
3 min · simmer
Toss the drained spaghetti through until every strand is coated.
2 min · saute
Scatter the sliced scallion over the top.
1 min · rest
Serving suggestion
A glass of cold lager or sake holds up nicely against the deep miso-cream flavor. A pinch of toasted sesame seeds or red chili flakes on top is a nice finishing touch.