This dish isn’t just ready for prime time, it IS Prime Time! Prime-Time Pasta is an incredible vegetarian meal, with wonderfully tender pasta and beefy, hearty mushrooms, so every bite is nourishing and intriguing! But that’s not all! Everything is coated in rich, tangy, aromatic miso-butter! Whenever you’re ready to take dinner to the next level, this Prime-Time Pasta is THE way to go!


  • 7 ounces bucatini pasta
  • 2 tablespoons vegetable oil, divided
  • 4 ounces mushrooms, chopped
  • 1 teaspoon sherry vinegar, can substitute white wine vinegar
  • 2 teaspoons red miso paste
  • 3 tablespoons butter, softened
  • 5 cloves garlic, minced
  • 1/2 cup heavy cream
  • salt, to taste
  • scallions, to taste, finely sliced, for garnish
  • freshly cracked black pepper, to taste, for garnish


Step 1 –In a large pot of salted boiling water, cook the pasta 1 minute less than al dente, according to the package directions.

Step 2 –In a large skillet over high heat, heat 1 tablespoon of the vegetable oil.

Step 3 –Add the mushrooms to the hot oil and sauté until browned, about 3-5 minutes.

Step 4 –Add the vinegar to the mushrooms and quickly toss to combine.

Step 5 –Transfer the mushrooms from the pan to a plate.

Step 6 –In a small bowl, add the red miso paste and the butter and whisk until a smooth, fluffy paste forms.

Step 7 –In a medium saucepan over medium heat, heat the remaining vegetable oil.

Step 8 –Add the garlic to the hot oil and sauté until fragrant, about 1 minute.

Step 9 –Add the sautéed mushrooms to the pan and toss to combine.

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Step 10 –Add the miso-butter mixture and the heavy cream to the mushroom mixture and bring to a boil, while stirring gently.

Step 11 –Add the cooked pasta and stir until well-coated.

Step 12 –Add the salt and cook until the pasta is al dente, about 1-2 minutes.

Step 13 –Serve the pasta garnished with the scallions and the freshly cracked black pepper.