Creamy Miso Mushroom Pasta (Printable)

Rich umami pasta with sautéed mushrooms in a silky miso cream sauce, ready in 35 minutes.

# What You Need:

→ Pasta

01 - 12 oz spaghetti or fettuccine

→ Vegetables

02 - 14 oz mixed mushrooms (shiitake, cremini, or button), sliced
03 - 2 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 small yellow onion, finely chopped

→ Sauce

06 - 3/4 cup plus 2 tablespoons heavy cream
07 - 2 tablespoons white miso paste
08 - 1/4 cup vegetable broth
09 - 1 tablespoon soy sauce
10 - 1 tablespoon unsalted butter
11 - Black pepper, to taste

→ Garnish

12 - 2 tablespoons fresh chives or parsley, finely chopped
13 - 1/4 cup grated Parmesan or vegetarian hard cheese (optional)
14 - Toasted sesame seeds, for sprinkling (optional)

# How To Cook:

01 - Cook pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook until golden brown, approximately 7 minutes.
03 - Stir in chopped onions and minced garlic. Cook for 2 to 3 minutes until onions become translucent and garlic releases its fragrance.
04 - Push vegetables to one side of the pan. Melt butter in the cleared space, then whisk in miso paste, soy sauce, and vegetable broth until smooth and combined.
05 - Reduce heat to medium. Pour in heavy cream and stir to incorporate all ingredients. Simmer gently for 3 to 4 minutes until sauce thickens slightly.
06 - Add cooked pasta to the skillet, tossing to coat. Add reserved pasta water as needed to achieve desired consistency. Season with black pepper to taste. Divide among serving plates and garnish with fresh herbs, cheese if desired, and toasted sesame seeds.

# Expert Tips:

01 -
  • The umami from miso transforms ordinary cream sauce into something that tastes like it simmered for hours
  • Everything comes together in the time it takes to boil pasta, making it perfect for those nights when takeout sounds tempting
02 -
  • Do not add the miso directly into boiling liquid or it might separate and turn grainy
  • The mushrooms need space in the pan or they will steam instead of getting that nice golden color
03 -
  • Save some pasta water even if you think you will not need it
  • Toast your sesame seeds in a dry pan while the pasta cooks for maximum flavor

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