Creamy Miso Mushroom Pasta
Earthy mushrooms meet umami-rich miso in this Creamy Miso Mushroom Pasta — a cozy, comforting dish with deep flavor and a velvety texture. Perfect for meatless Mondays or any night you want a rich, satisfying meal in under 30 minutes.
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.