Creamy Mushroom Miso Pasta with Broccoli

Creamy Mushroom Miso Pasta with Broccoli

Joanne and Adam from Inspired taste share a favorite recipe. Mix up pasta night in only 20 minutes with this Asian-inspired dish.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

1
lb uncooked linguine
1
bag (10 oz) Cascadian Farm® frozen organic broccoli florets
1
can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
2
to 3 teaspoons red miso paste
1/2
cup Greek plain yogurt
1
teaspoon Sriracha sauce, if desired
1
tablespoon sliced green onions
Lime wedges, optional
  1. In 3-quart saucepan, cook linguine as directed on package, adding frozen broccoli for last 3 to 5 minutes of cooking time; drain and return to saucepan.
  2. Meanwhile, in 2-quart saucepan, heat cooking sauce over medium heat 2 minutes. Stir in 2 teaspoons of the miso paste with whisk. Simmer 5 to 8 minutes, stirring occasionally, until slightly thickened. Taste; add remaining 1 teaspoon miso paste, if desired. Remove from heat; stir in yogurt and Sriracha sauce.
  3. Add sauce to cooked linguine and broccoli; toss. Divide mixture among 4 bowls. Sprinkle with onions. Serve with lime wedges.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Miso paste can be found in the international aisle of the grocery store or in Asian food markets. It can be quite salty, so first add half as much as you think you will need, then taste and add more as necessary.
Substitute spaghetti or fettuccine, if desired.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.