Miso butter pasta

Quick Summary: A simple and savory weeknight pasta dish featuring a rich sauce made from miso, butter, and garlic, tossed with sautéed shiitake mushrooms.
Source: https://jessicainthekitchen.com/

>> servings: 2
Prepare @spaghetti{8%ounces} as per instructions on the box in a #large pot{} of well salted water. Reserve at least @pasta water{1.5%cups} before draining the pasta.
 
Heat 1/2 tablespoon of @avocado oil{1%tablespoon} and the full @vegan butter{1%tablespoon} in a #large pan{} over medium-high heat.
Add the sliced @shiitake mushrooms{5%ounces} into the pan and sauté until the mushrooms are golden, about ~{5 to 8%minutes}.
Season lightly with @sea salt{} and @black pepper{to taste}. Remove mushrooms from the pan and set aside.
 
Lower heat to medium low and let the heat drop for about ~{3%minutes} to ensure the pan is at the right temperature.
In the remaining 1/2 tablespoon of oil, add in the minced @garlic{4%cloves} and sauté for about ~{1%minute}.
Add in the @white miso{3%tablespoons}, and @pasta water{1%cup}. Stir all the ingredients together with a #whisk{} until miso is dissolved and thoroughly combined.
Add in the @vegan parmesan{¼%cup} and stir to combine.
 
Add in the cooked pasta, reserved mushrooms and the chopped @fresh parsley{2%tablespoons} and toss together until all ingredients are mixed. Turn off heat.
Feel free to add a little more pasta water 2 tablespoons at a time for a creamier sauce.
Taste and adjust seasonings as desired. Enjoy!