Ingredients

Instructions

  1. Boil Pasta: Cook the bucatini in a large pot of well-salted water until just under al dente (1 minute less than package instructions). Reserve a portion of the pasta water before draining.
  2. Sear Mushrooms: Heat a large skillet over high heat with a portion of the vegetable oil. Sauté the mixed mushrooms in batches until deeply browned. Deglaze the pan with the white wine vinegar, toss, and set aside.
  3. Miso Butter: In a small bowl, whisk the miso paste and softened butter until smooth and aerated.
  4. Build Sauce: In a medium saucepan, sauté the minced garlic in the remaining oil for 30 seconds until fragrant. Add the seared mushrooms, the miso-butter mixture, and the heavy cream plus the optional nutritional yeast. Stir and bring to a gentle simmer.
  5. Finish: Toss the cooked bucatini into the sauce. Add a splash of the reserved pasta water if needed to loosen the sauce. Cook for 1–2 minutes until the pasta is perfectly al dente and coated in a glossy glaze.
  6. Serve: Garnish with sliced scallions and a generous amount of freshly cracked black pepper.

Plating & Garnishing

  • Base: Twirl the thick bucatini onto plates, ensuring the mushrooms are evenly distributed.
  • Finish: A pop of green from the scallions and the sharp bite of black pepper.

Tips & Optimization

  • Miso Selection: Red miso provides a bolder, saltier flavor that stands up well to the cream and butter. Use white miso for a more delicate, sweeter profile.
  • Bucatini Texture: The hole in the middle of the bucatini helps it hold onto the rich, creamy sauce better than standard spaghetti.
  • Mushroom Variety: Using a mix of textures (chewy oyster, delicate shimeji) makes the dish more interesting.