Wednesday 4 November 2020


Ok, this fusion mash up dish may sound a little odd but works an absolute treat! Trust me.

I mean kimchi + cheese has already proven to be an ingredient marriage made in heaven (who remembers my kimchi mac n cheese and kimchi cheese toasties recipes?!) and here combined with red miso and mushrooms creates a very rich and comforting pasta dish not too unlike a meaty bolognese. 

Even better it is prepped and plated up in less than half an hour, so ideal for one of those evenings where you fancy something a bit different to your standard pasta with pesto but don't want to spend hours in the kitchen!



  • 450g spaghetti
  • 200g mushrooms, sliced
  • 1 tbsp unsalted butter
  • 1 cup kimchi, chopped
  • 2 tsp red miso
  • 1/4 cup sake
  • 1/2 tsp black pepper
  • Parmesan shavings, to taste

  • Cook pasta in salted boiling water by following the directions of the package.
  • Meanwhile, heat a wok or a large frying pan over medium high heat, add butter and let it melt. 
  • When the butter has melted add the mushrooms and fry until the mushrooms are starting to brown.
  • Stir in kimchi, miso, sake and black pepper and cook everything together about 4 minutes.
  •  If the sauce gets too thick too fast, add 1/4 cup of pasta water at a time.
  • Stir in cooked and drained pasta into kimchi sauce and toss everything together. 
  • Sprinkle on some Parmesan and enjoy!

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