Ingredients
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10 ounces whole-wheat spaghetti or bucatini
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3 tablespoons extra-virgin olive oil
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2 (8 ounce) packages sliced fresh cremini mushrooms
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3 cloves garlic, minced
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½ cup half-and-half
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2 tablespoons white miso
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4 cups packed fresh baby spinach
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¼ cup grated Parmesan cheese
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2 tablespoons lemon juice
Directions
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Bring a pot of water to a boil. Cook pasta according to package directions; drain, reserving 1 cup of the cooking water. Set aside.
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Heat oil in a large skillet over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until the mushrooms are tender and beginning to brown, about 8 minutes. Whisk together half-and-half, miso and 3/4 cup of the reserved pasta cooking water in a small bowl.
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Reduce heat to medium; add the half-and-half mixture to the mushroom mixture. Cook, stirring constantly, until the miso breaks down, about 1 minute. Add spinach and Parmesan; cook, stirring constantly, until the sauce slightly thickens and the spinach wilts, about 2 minutes. Add the pasta; toss gently to coat, adding more reserved cooking water if needed to reach desired consistency. Remove from heat and stir in lemon juice.
