Yotam Ottolenghi’s recipes are regulars in Chewing The Fat’s Top 10.
After cooking his Linguine with Miso Butter, Shiitake and Spinach last night, I think we have another contender.
Much as I love Mr. Ottolenghi, some of his shopping lists can require three specialty shops and possibly a consulate. This one is refreshingly manageable—and dinner takes about 35 minutes, including prep.
Last night, what struck me most was how luxurious this pasta tasted for so little effort. The sauce clung to every strand, the mushrooms gave it substance, and the spinach made it a complete dinner. I served it with lemon wedges, and that final squeeze brought everything to life. It’s exactly the sort of discovery that makes me want to pass a recipe along the very next morning.
Creamy without cream
Butter, white miso and pasta water create a silky sauce that coats the linguine beautifully. Shiitake mushrooms add earthy flavor, spinach brings freshness, and lemon wedges—my choice for serving—give each bowl a bright finish. It’s vegetarian; use plant-based butter and egg-free pasta for a vegan version, check the seasonings too,
A sprinkle of shichimi togarashi, the Japanese seven-spice blend,adds heat
and citrus notes. Fortunately, I had some in the cupboard, with a package use by date of 2030. Apparently, my spices are making longer-term plans than I am. You can find S&B’s version on Amazon here.
The recipe comes from Ottolenghi Comfort—buy it here on Amazon—by Yotam Ottolenghi with Helen Goh, Verena Lochmuller and Tara Wigley. Big flavor, little fuss: this one earns its place at our table.
Linguine with Miso Butter, Shiitake and Spinach
Our latest Ottolenghi discovery is a silky vegetarian linguine with miso butter, shiitake mushrooms and spinach. Big flavor, a manageable shopping list and no cream.
Ingredients
- Fine salt
- 8 ounces dried linguine
- 1 tablespoon extra-virgin olive oil
- 7 tablespoons cold unsalted butter (3½ ounces), cut into 7 pieces, divided
- 1 shallot (about 2½ ounces), finely chopped
- 5 ounces fresh shiitake mushrooms, stems removed and caps sliced
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 3 garlic cloves, minced or finely grated
- 3 tablespoons shiro (white) miso
- 1 tablespoon Chinkiang (black) vinegar
- 1 teaspoon soy sauce, preferably reduced-sodium
- 5 ounces baby spinach
- Shichimi togarashi, for serving
- Lemon wedges, for serving
Directions
- Step 1 Cook the linguine. Bring a medium, 4-quart pot of water to a boil. Salt the water, add the linguine and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the cooking water.
- Step 2 Soften the shallot. While the pasta cooks, heat the olive oil and 1 tablespoon of the butter in a deep, 12-inch skillet over medium heat. Add the shallot and cook, stirring occasionally, until it begins to soften, 3 to 5 minutes.
- Step 3 Brown the mushrooms. Add the shiitakes and black pepper. Cook, stirring occasionally, until the mushrooms have released their moisture, the liquid has evaporated and they begin to brown, 5 to 7 minutes.
- Step 4 Start the sauce. Stir in the garlic, miso, vinegar and soy sauce. Add the reserved pasta water and increase the heat to medium-high to bring it to a boil. Reduce the heat to a gentle simmer.
- Step 5 Add the butter. Stir in the remaining 6 tablespoons of cold butter, one piece at a time, stirring constantly until the sauce becomes smooth and slightly thickened, about 3 minutes.
- Step 6 Finish the pasta. Add the drained linguine and toss to coat. Add the spinach in batches if necessary, tossing gently until wilted, 1 to 2 minutes.
- Step 7 Taste before adding any more salt, as the miso and soy sauce already contribute saltiness. Adjust the pepper as needed. Divide among bowls, sprinkle with shichimi togarashi and serve with lemon wedges.
- Step 8 Recipe note: Vegetarian as written. To make a vegan version, use plant-based butter, egg-free pasta and seasonings without animal-derived ingredients.
More Ottolenghi favorites. Click on any one of these links to go straight to 9 of Yotam’s recipes…
A Riff on Yotam Ottolenghi’s Confit of Chickpeas
Mushroom Ragout with a Poached Egg
Mixed Mushrooms with Cinnamon and Lemon
Salmon Steaks with Spicy Tomato Sauce
Roasted Garlic and Tarragon Brioche Pudding
Coconut, Almond and Blueberry Cake
Splendid Blueberry, Almond and Lemon Cake
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