Let me tell you about one of the best “I-can’t-believe-this-is-homemade” pastas I’ve ever made: Creamy Miso Mushroom Pasta. It’s cozy, umami-rich, and feels like something you’d get at a neighborhood wine bar—but it comes together in under 40 minutes with mostly pantry staples. It’s the kind of dish that comforts you after a long day but also feels cool and impressive if you’re cooking for someone special.
The flavor is out of this world. The miso adds a deep, savory layer to the cream sauce—kind of like if Parmesan and soy sauce had a baby (in the best way). Mushrooms bring that meaty, earthy flavor without any actual meat, and the whole thing just comes together into a bowl of creamy, satisfying goodness.
I started making this pasta when I had a tub of miso paste left over from miso soup and was determined not to let it go to waste. A little experimenting, a LOT of happy taste-testing, and boom—this recipe was born. Now I make it regularly when I want something indulgent, comforting, and just a little different.
Why You’ll Love This Recipe:
- Ultra-savory and satisfying – Miso + mushrooms = next-level umami bomb.
- Creamy without being too rich – Just the right balance of indulgence.
- Totally vegetarian – Meaty texture and flavor, no actual meat needed.
- Ready in about 35 minutes – Weeknight-friendly without skimping on flavor.
- Minimal cleanup – Everything comes together in one skillet (plus a pot for pasta).
- Adaptable to what you have – Use any mushrooms, pasta, or cream you like.
- Impressive but easy – Fancy enough for guests, simple enough for a solo dinner.
Ingredients You’ll Need:
- Pasta – Linguine, spaghetti, fettuccine, or even penne. Use your favorite!
- Mushrooms – Cremini, shiitake, oyster, or a mix. Thick slices caramelize best.
- White miso paste – Adds depth, saltiness, and a slightly cheesy taste.
- Heavy cream – Or go plant-based with oat or cashew cream—still super luscious.
- Garlic – A must for flavor. Use fresh if you can.
- Soy sauce or tamari – Adds a savory edge and helps bring out the miso.
- Butter or olive oil – For sautéing the mushrooms.
- Parmesan (optional) – Not essential but delicious as a garnish.
- Fresh parsley or chives (optional) – For brightness and color.
- Red pepper flakes (optional) – For a gentle kick.
(Note: A complete list of ingredients with exact amounts is included in the instructions section below.)
How to Make It (Step-by-Step Instructions):
Step 1: Boil your pasta
Bring a large pot of salted water to a boil. Cook your pasta according to the package directions until al dente. Before draining, save ½ cup of pasta water—you’ll need it for the sauce.
Step 2: Cook the mushrooms
In a large skillet, heat butter or olive oil over medium-high heat. Add your mushrooms and let them cook undisturbed for a few minutes to develop a golden sear. Then stir and continue cooking until they’re browned and reduced, about 8–10 minutes.
Step 3: Add garlic and soy sauce
Toss in the garlic and sauté for another 1–2 minutes. Then add the soy sauce to deglaze the pan and coat the mushrooms in savory goodness.
Step 4: Stir in the miso and cream
In a small bowl, whisk the miso paste with a splash of pasta water to help it dissolve. Add it to the skillet along with the cream. Lower the heat and stir until it becomes a smooth, glossy sauce. Don’t let it boil—just let everything melt together gently.
Step 5: Combine with pasta
Add your drained pasta to the skillet and toss everything together. Use a bit more of that reserved pasta water to loosen the sauce if needed. Taste and adjust—more soy sauce for salt, more chili flakes for heat, or a bit more miso for umami.
Step 6: Finish and serve
Serve hot, topped with Parmesan if using, and sprinkle with parsley, chives, or a dash of red pepper flakes. A drizzle of good olive oil over the top? Not a bad idea.
Helpful Tips:
Use the right miso
White miso (shiro miso) is ideal here. It’s mild and slightly sweet. Red miso is much stronger and saltier—if using it, cut the amount in half.
Make it vegan
Use a dairy-free cream (like oat or cashew), olive oil instead of butter, and skip the Parmesan or use a vegan alternative.
Add greens
Toss in spinach, kale, or even arugula during the last minute of cooking for a little extra veg.
Want more protein?
Add a poached egg on top or stir in crispy tofu, chickpeas, or sautéed tempeh for a full meal.
Store leftovers like a pro
Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or cream to bring the sauce back to life.
Pair it with
A simple salad with lemony dressing, a glass of crisp white wine, or warm crusty bread to scoop up every drop.
Frequently Asked Questions (FAQs):
Can I make this ahead of time?
It’s best fresh, but you can prep the sauce and cook the pasta separately, then toss together right before serving.
What if I don’t have miso paste?
You can substitute with a mix of soy sauce and nutritional yeast for umami—but honestly, miso is worth keeping on hand. It lasts forever in the fridge!
Is it very salty?
Miso and soy sauce are salty, so be sure to taste as you go. Use low-sodium soy sauce if you’re sensitive to salt.
Can I freeze it?
Cream-based sauces don’t freeze well, so I’d recommend enjoying this one fresh or as leftovers within a few days.
What kind of mushrooms work best?
Cremini and shiitake are my go-tos, but oyster, maitake, or even chopped portobellos work great. Avoid canned mushrooms—they won’t caramelize well.
Preparation Time:
- Prep time: 10–15 minutes
- Cook time: 20 minutes
- Total time: 30–35 minutes
- Serves: 3–4
I make this Creamy Miso Mushroom Pasta whenever I need something warm, flavorful, and kind of fancy—but don’t want to spend hours in the kitchen. It’s that comforting bowl you crave after a long day, but it also totally impresses if you’re cooking for friends.
Give it a try and let me know how you liked it—bonus points if you put your own spin on it! Snap a photo or drop a comment to share your version. I’d love to see how you make this miso magic your own.
Creamy Miso Mushroom Pasta
Ingredients
- 12 oz pasta spaghetti, linguine, or fettuccine
- 1 tablespoon olive oil
- 1 tablespoon vegan butter or regular butter
- 10 oz mushrooms cremini, shiitake, or a mix, sliced
- 3 cloves garlic minced
- 1 tablespoon white miso paste
- ½ cup unsweetened plant-based milk or heavy cream
- ¼ cup pasta water reserved
- 1 tablespoon soy sauce or tamari
- ½ teaspoon black pepper
- Salt to taste
- Fresh parsley or chives for garnish
- Optional: 1 tablespoon nutritional yeast or grated parmesan
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ¼ cup of pasta water before draining.
- Sauté the Mushrooms:
- In a large skillet, heat olive oil and butter over medium heat. Add mushrooms and cook for 5–7 minutes until browned and tender.
- Add Garlic and Miso:
- Add the minced garlic to the pan and sauté for 1 minute. Then stir in the miso paste, breaking it down into the mushroom mixture.
- Make It Creamy:
- Pour in the plant-based milk (or cream) and soy sauce. Stir until smooth and creamy, then add black pepper. Simmer for 2–3 minutes.
- Toss the Pasta:
- Add the drained pasta and reserved pasta water to the sauce. Toss everything together until well coated and creamy.
- Adjust and Serve:
- Taste and add salt if needed. Garnish with fresh herbs and a sprinkle of nutritional yeast or parmesan if using. Serve hot.
Notes
- For extra umami, add a splash of mushroom broth or a dash of sesame oil before serving.
- Use gluten-free pasta and tamari for a GF version.
- This recipe also works beautifully with soba or udon noodles.
