Mushroom Miso Pasta

close up on the mushrooms in a white bowl of creamy mushroom pasta

This Mushroom Miso Pasta is a tasty twist on a classic creamy pasta dish. It's a cozy, flavorful dish that will have you going back for seconds and maybe even thirds! It's a creamy, savory dish that brings together the earthy flavors of mushrooms with the deep, rich taste of miso, creating a pasta that's anything but ordinary. With minimal ingredients and quick prep time, it's an ideal recipe for busy weeknights when you crave something a little different but still utterly comforting.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main

Cuisine Italian Inspired

Servings

Calories 595 kcal

Ingredients

For the pasta

12 oz pasta (see note 1)
1 tablespoon salt

For the sauce

1 lb sliced mushrooms (see note 2)
3 tablespoon olive oil
1 teaspoon vinegar (see note 3)
2½ tablespoon white miso (see note 4)
2 tablespoon water
5 tablespoon butter
6 cloves garlic
1 cup heavy cream

For garnish

green onions finely sliced
black pepper

Instructions

Cook the pasta

Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.
1 tablespoon salt
12 oz pasta
Once cooked, reserve 1½ cups of the pasta cooking liquid and drain the pasta.

While the pasta is cooking

Heat half the olive oil in a large skillet and add half the sliced mushrooms. Cook undisturbed for 3 minutes, then stir and cook for a minute more. Remove these mushrooms and add the remaining oil and mushrooms. Cook in the same way and then remove from the skillet. (see note 5)
3 tablespoon olive oil
1 lb sliced mushrooms
Sprinkle the vinegar over the mushrooms and set to one side.
1 teaspoon vinegar
Melt the butter in the skillet and cook the garlic over low heat for 2 minutes. Add in the miso and the water. Stir to dissolve the miso.
5 tablespoon butter
6 cloves garlic
2½ tablespoon white miso
2 tablespoon water
Add the cream and bring to a boil.
1 cup heavy cream
Add the mushrooms back in, and then add the drained cooked pasta.
Stir well to combine. Add ½ cup of the pasta cooking water and stir everything together until the pasta is coated in the sauce and cooked to your liking.
Serve with black pepper and some sliced green onions.
green onions
black pepper

Notes

You can use any shape that you and your family love. Our favorites for this Mushroom Miso pasta are rigatoni or linguine. It is also great with a flat past like fafelle.
You can use any available mushrooms. These photos were taken with small white mushrooms. But any combination of mushrooms will work. Try baby bellas, cremini, shitake, oyster, or enoki.
I usually use apple cider vinegar. But white wine vinegar or sherry vinegar will work, too. You could also use lemon juice.
Although I have specified white miso in the recipe, yellow miso would also work. Don't use red miso or saikyo miso. The first would be too salty, and the second would be too sweet.
Browning the mushrooms in two batches may seem like a lot of effort, but if you try and do it in one batch, you don't get enough color on the mushrooms, and the color is where the flavor's at!

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

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