This Miso Pasta recipe is creamy, rich, and full of umami goodness. Topped with sauteed mushrooms, it’s an easy weeknight meal in under 30 minutes!
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This Miso Pasta with Mushrooms is incredibly easy and delicious! Pasta is tossed with a combination of browned butter and miso paste, garlic and shallots and a little pecorino cheese. We top it with sauteed mushrooms, but really, it’s a good foundation for almost any veggie or seafood! This is a very old recipe (2012!)on the blog that needed a little refresh! It’s vegan-adaptable and gluten-free adaptable!
Miso Pasta Ingredients
Pasta– use any pasta you like- spaghetti, linguini, fettuccini, penne, soba noodles, or gluten-free noodles.
Miso Paste – I love using white miso paste for its subtle flavor, but other miso will work well too.
Butter- browning the butter gives this a deliciously nutty flavor. You can keep this vegan and use olive oil.
Garlic and Shallots – add depth of flavor.
Mushrooms- use your favorite mushrooms or a combination- shiitake, oyster, morel, chanterelles, cremini, maitake, etc.
Pecorino Cheese- gives a creaminess to the pasta as well as depth. Feel free to use parmesan cheese, if that is what you have! Vegans can either leave this out, used vegan parmesan, or add a little nutritional yeast to the sauce.
Step 1: Bring a pot of salted water to a boil and cook the pasta.
Step 2: At the same time, saute the mushrooms in a large pan, with olive oil, salt and pepper.
Step 3: When the pasta is done, drain saving 1 cup of salted pasta water. To the same pot, heat the butter until golden, the add the shallots, garlic and pepper.
Let the butter get golden and the shallots and garlic slightly crispy.
Step 4: Whisk in the pasta water and miso, gently heating, then whisk in the cheese.
Step 5: Toss the pasta with the creamy miso sauce. Taste and adjust salt, pepper and cheese to your liking. You can either toss in the sauteed mushrooms or place them on top when serving.
Step 6: Divide the pasta among bowls and garnish with any of the optional toppings.
Serving suggestions
Serve Miso Pasta with a leafy green salad or healthy slaw, garlic bread, or just on its own!
Storage
Leftovers will keep up to 4 days in the refrigerator in an airtight container. To reheat, gently warm in a pan or skillet on the stove, or microwave.
This Miso Pasta recipe is creamy, rich, and full of umami goodness. Topped with sauteed mushrooms, it’s an easy weeknight meal in under 30 minutes, Vegan-adaptable and gluten-free- adaptable.
8oz pasta- spaghetti, linguini, fettucini, soba noodles, etc. ( or gluten-free pasta)
Cook pasta: In a large pot, bring 2 quarts water to a boil along with 2 teaspoons salt, and cook pasta until al dente. Save 1 cup hot pasta water, when draining.
Saute mushrooms: At the same time, heat the olive oil in a large sauté pan over medium heat. Add the mushrooms, season with salt and pepper, and saute, lowering heat to medium-low heat until tender, golden, and slightly crispy. Set the mushrooms aside.
Make the Miso Sauce: Once you’ve drained the pasta, to the same pot, add 2 tablespoons butter and melt over medium-low heat letting it brown just a little. Add the garlic, shallots and black pepper, and saute over low heat until golden and fragrant- a little crispy here is nice! Whisk in the hot, salted pasta water and miso paste, whisking well, heating, but not boiling. Whisk in the cheese until it melts into the sauce and is creamy. Place the cooked pasta into the creamy miso sauce and toss well. Taste and adjust salt, pepper, and cheese to your liking. Either toss in the mushrooms with the pasta, or serve them on top of each bowl.
Serve: Divide among bowls and garnish with any of the options.
Notes
Vegan-adaptable: Use olive oil instead of butter, and either leave the cheese out, try a vegan parmesan, or add 1-2 teaspoons nutritional yeast to the miso sauce while whisking. It’s also good with toasted walnuts.
For extra nuttiness, toast your pasta first, placing it single-layered on a sheet pan in a 375F oven for 15-20 minutes or nicely golden, then boil like normal.
Leftover miso pasta will keep up to four days in the refrigerator in a sealed container and can be reheated gently in a pan on the stove, or microwave.