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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.

Servings
Feeds
2
Prep Time
10
mins
Cook Time
15
mins

Hey, I'm Verna!

I'm a content creator and influencer with a passion for Asian-inspired recipes, travelling, and restaurant reviews. Over the years, I've managed to accumulate hundreds of thousands of followers on Instagram and TikTok, and I'd like to think I've become a trusted source for culinary inspiration and travel recommendations for many.
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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

  1. 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.
  2. 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.
  3. In the same skillet, add another tablespoon of olive oil. Sauté a finely chopped shallot for 1-2 minutes until softened and fragrant.
  4. 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.
  5. 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.
  6. 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

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