Creamy Miso Mushroom Pasta (That's Also Vegan!!)
Are you looking for a quick and healthy weeknight dinner?
This creamy miso mushroom pasta might be just what you need! Whether you’re a fan of quick pasta dishes or simply love the deep flavour of miso and mushrooms, this recipe is sure to satisfy.
Originating from the fusion of Japanese and Italian flavours, miso mushroom pasta combines the best of both worlds with its savoury, umami-packed sauce that clings to every strand of pasta.
It’s a perfect blend of comfort food and bold, earthy flavours, and the best part? It can be ready in just 15 minutes!
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About this recipe
What is Miso Mushroom Pasta?
Miso Mushroom Pasta is a delicious fusion dish that marries the umami richness of Japanese miso paste with the hearty texture of mushrooms and the comfort of Italian pasta.
Miso, a fermented soybean paste, brings a deep savoury taste that elevates the simplicity of sautéed mushrooms, while a touch of cream smooths out the sauce for a luxurious finish.
Perfect for busy weeknights or a cosy dinner, this dish is sure to be a hit for mushroom lovers and pasta enthusiasts alike.
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 15 minutes with minimal prep.
- One-Pan Wonder – Everything cooks up in one skillet for easy cleanup.
- Vegan & Vegetarian Friendly – Can easily be made vegan with plant-based butter and cream.
- Bold, Umami Flavours – Miso and mushrooms combine for a deep, savoury taste that’s incredibly satisfying.
Ingredients
- 100g pasta of choice
- 150g mushrooms, I used a combination of chestnut, oyster and shiitake mushrooms
- 2 tbsp extra virgin olive oil
- 1 tbsp white miso paste
- 25g vegan butter (or normal butter if not vegan)
- 1/2 tbsp Sherry vinegar (skip if you don’t have)
- 50ml vegan cream (or normal cream if not vegan)
- 100ml pasta water
- 2 tbsps nutritional yeast (Parmesan if not vegan)
- Salt and pepper to taste
- Fresh parsley for garnish
Pair it with
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve 100ml of pasta water before draining.
2. Sauté the Mushrooms
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms in batches, allowing them to sear for about 2 minutes on each side.
Once golden brown, remove from the pan and set aside.
3. Build the Sauce
In the same skillet, add the remaining olive oil. Sauté a finely chopped shallot for 1-2 minutes until softened and fragrant.
Stir in butter and miso paste, mixing well. If the sauce feels too thick, add a splash of the reserved pasta water to help combine the ingredients.
4. Finish the Dish
Reduce the heat and return the seared mushrooms to the pan. Add the Sherry vinegar if using, followed by the cream, nutritional yeast, and cooked pasta.
Toss everything together, using more reserved pasta water if needed to reach your desired consistency. Season with salt and black pepper to taste.
5. Serve
Plate up your creamy miso mushroom pasta, garnish with freshly chopped parsley, and enjoy!
Tips
- Choose Your Mushrooms Wisely – A mix of oyster, shiitake, and chestnut mushrooms adds depth and variety to the dish.
- Don’t Skip the Pasta Water – It’s crucial for emulsifying the sauce and getting that creamy texture.
- Adjust the Miso to Taste – If you like it saltier or richer, add a touch more miso paste.
- Make it Heartier – Stir in some spinach or roasted broccoli for extra nutrition.
FAQs
What makes miso pasta creamy without dairy?
The creaminess in this vegan miso mushroom pasta comes from a combination of white miso paste, pasta cooking water, and a plant-based cream or cashew cream (depending on the recipe version). Miso adds body, umami, and a slightly fermented richness that gives the sauce a deeply savoury base, while the starchy pasta water helps it coat the noodles beautifully.
What type of miso should I use for pasta?
White miso (shiro miso) is best for pasta — it’s the mildest and sweetest variety, with a gentle, buttery umami flavour that blends well without overpowering the dish. Red or dark miso has a stronger, more intense flavour that can be overwhelming in a pasta sauce. Start with white and adjust to taste.
Which mushrooms work best in this recipe?
A mix of mushrooms gives the best flavour and texture. Chestnut mushrooms add meatiness, oyster mushrooms become silky when cooked, and shiitake mushrooms bring deep umami. Avoid button mushrooms if you can — they have less flavour and release a lot of water. Slice thickly and cook over high heat to get colour rather than steam.
Can I make this recipe gluten-free?
Yes — swap the pasta for gluten-free pasta and ensure your miso paste is certified gluten-free (some misos are brewed with barley). The rest of the ingredients are naturally gluten-free. Tamari can be used in place of soy sauce if the recipe calls for it.
Does miso pasta reheat well?
It reheats fine — add a splash of water or plant milk when warming it through in a pan or microwave to loosen the sauce, as it will thicken considerably once refrigerated. Best eaten fresh, but leftovers keep for up to 2 days in the fridge.
Video demonstration
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