Miso Mushroom Pasta
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. Combining rich miso paste with earthy sautéed mushrooms creates a delicious, umami-packed sauce that clings to every strand of pasta. It’s a perfect blend of comfort food and bold, savoury flavours, and the best part? It can be ready in 15 minutes (as with many of my best and favourite recipes 😎)
Plus, it’s vegetarian-friendly and can easily be made vegan by swapping out the cream for your favourite plant-based alternative. Ideal for a cosy dinner or when you want something a little different but still easy to make.
Hey, I'm Verna!
About this recipe
Ingredients
Ingredients, serves 1
- 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
- Bring a large pot of salted water to a boil. Add your favourite pasta and cook according to the package instructions until it’s al dente (slightly firm to the bite). Before draining, make sure to reserve about 1/2 cup of pasta water, which will help thicken the sauce later.
- While the pasta is cooking, 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 the mushrooms from the pan and set aside.
- In the same skillet, add another tablespoon of 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. Reduce the heat and return the seared mushrooms to the pan, stirring them into the sauce. Then, add a teaspoon of sherry vinegar for a subtle tang.
- Add the cooked pasta to the skillet, tossing everything together. Use a bit more of the reserved pasta water to create a creamy consistency. Stir in cream and nutritional yeast for added richness and umami flavour. Season with black pepper to taste.
- Garnish with freshly chopped parsley before serving. Enjoy!
Tips:
- If not vegan, stir in some cooked shredded chicken for a more substantial meal.
- Experiment with different vegetables like roasted broccoli, asparagus, or wilted spinach would all be delicious additions.
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or water to prevent drying out.
Video demonstration
Leave a comment
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!