• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Diet Type
  • Fall Recipes
  • About
    • Contact

Sunglow Kitchen logo

menu icon
go to homepage
  • Recipes
  • Subscribe
  • Spring Recipes
  • About
    • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Spring Recipes
    • About
      • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Vegetarian Recipes

    Published: Jun 8, 2023 · Modified: May 2, 2024 by Petra · This post may contain affiliate links.

    Creamy Miso Pasta with Mushrooms

    Jump to Recipe Jump to Video Print Recipe
    A collage of photos of miso pasta with text overlay "Creamy Mushroom Miso Pasta". A collage of photos of miso pasta with text overlay "Creamy Miso Pasta".

    This creamy miso pasta with mushrooms is an easy weeknight dinner ready in less than 30 minutes! It's packed with umami flavor, hints of garlic, and parmesan cheese. Vegan and gluten-free options are included.

    Miso mushroom pasta served on a white plate and topped with crushed nori.

    I love taking classic dishes like Alfredo pasta and adding different ingredients to them for a fun twist.

    Similar to my gochujang pasta, this creamy miso pasta recipe starts with basic ingredients like garlic, butter, parmesan, and heavy cream.

    Thanks to the addition of white miso paste, it's then transformed into an umami-packed dish that's bursting with flavor in every bite.

    For more pasta recipes with a fun twist, check out my creamy saffron pasta, saucy kimchi pasta, and French onion soup-inspired pasta.

    Jump to:
    • Why You'll Love This Recipe
    • What is Miso?
    • Ingredients You Need
    • How to Make Miso Pasta
    • 👩🏼‍🍳 Petra's Tips
    • FAQs
    • Substitutions
    • Variations
    • Serving Suggestions
    • Storage
    • Similar Recipes
    • 📖 Recipe

    Why You'll Love This Recipe

    • It's quick and easy to make, and ready with just 10 ingredients!
    • A delicious spin on the classic Alfredo pasta, but with more flavor.
    • It's customizable and versatile, you can add your favorite veggies or protein of choice!
    • The best part? This miso pasta is ready in less than 30 minutes!

    What is Miso?

    Miso is a Japanese fermented paste that's salty, tangy, and umami. Depending on how long it's been fermented, the flavor can range from mild to strong, with funky and sour undertones.

    It's usually made from soy, but can also be made from chickpeas (aka garbanzo beans) or rice.

    Miso paste is most commonly used in Japanese cuisine in dishes like miso soup, and miso ramen, as well as in marinades, sauces, or salad dressings, just like in my miso tahini salad dressing (not traditional, but delicious!).

    Where can I buy miso paste?

    You can usually find it in the Asian section of most big grocery stores. If not, it's best to look for it in local Asian markets.

    You can also order miso paste on Amazon, or another online store.

    Ingredients You Need

    Gathered ingredients for making miso mushroom pasta.
    • Pasta of choice: You can use any pasta shape of your choice. I prefer spaghetti or linguine, but tagliatelle, penne, or rigatoni will also work. For a gluten-free option, use chickpea pasta or another gluten-free pasta of choice.
    • Miso paste: This is the umami element that flavors the whole dish. You'll need to use white miso (aka light miso paste) for this recipe. It has a mild taste, but it's still packed with flavor.
    • Shiitake Mushrooms: Any mushrooms you like will be delicious here!
    • Cream: You can use heavy cream, coconut milk, or any vegan alternative such as soy cream.
    • Unsalted butter: For making the miso pasta sauce and sauteing the mushrooms. Use vegan butter to make this recipe vegan.
    • Garlic: IMO, no dish is complete without garlic. Yes, even pasta! When sauteed in butter and olive oil it gets fragrant and releases SO much flavor.
    • Parmesan: For best results, use freshly grated Parmigiano Reggiano. I don't recommend using pre-gated parmesan because it's less flavorful. You can also use vegan parmesan, I like VioLife's Parmesan Wedge.
    • Olive oil: For the sauce, and for coating the pasta after boiling.
    • Salt + black pepper: For seasoning the pasta water, plus more to taste.

    See the recipe card below for exact measurements.

    How to Make Miso Pasta

    Bring a large pot of water to a boil. Cook the pasta following the packaging instructions, until al dente.

    Reserve ½ cup of pasta water before draining. Drizzle with olive oil to prevent it from sticking.

    To a small bowl, add miso paste and ¼ cup of the reserved pasta water. Mix using a whisk, until completely smooth and no clumps remain.

    In a large skillet, melt some butter and saute the shiitake mushrooms over medium heat, until golden brown. Set aside for later.

    Dissolving miso with pasta water in a small bowl.
    Sauteeing mushrooms in butter in a white Dutch oven.

    Then, make the creamy sauce. In a large pot, melt butter over medium-low heat and add the olive oil.

    Heat until it starts to sizzle, then add minced garlic and saute for 1 minute, or until fragrant.

    Add the miso mixture, followed by heavy cream and a few cracks of black pepper.

    Sauteeing minced garlic in butter in a white Dutch oven.
    Stirring the creamy miso sauce with a whisk.

    Add the cooked pasta, and toss to coat. Cook for 1-2 minutes over low heat, until the sauce thickens and sticks to the pasta.

    Finally, add the parmesan cheese and stir once again. Serve with the fried shiitake mushrooms on top and enjoy!

    Some optional toppings you can add are red pepper flakes, furikake seasoning, spring onions, or crushed ​nori flakes.

    Pasta coated with miso sauce in a white Dutch oven. Parmesan cheese sprinkled on top.
    Finished miso mushroom pasta in a white Dutch oven.

    👩🏼‍🍳 Petra's Tips

    • Use white miso paste. It's less salty and intense, and a bit sweeter than darker varieties of miso. It doesn't make the sauce taste funky, but it rather gives it an umami and savory flavor.
    • Salt your pasta water like the ocean. This flavors the noodles from the inside out, and later flavors the sauce. I like to add at least 1 teaspoon of sea salt for every 3 liters of water.
    • Don't overcook the pasta! It will continue to cook when it gets tossed with the sauce. Cook it just until it's al dente, meaning it will have a slight "bite" to it.
    • Don't rinse the pasta, toss it with olive oil instead. Some people suggest rinsing the pasta to prevent it from sticking. I'm here to tell you this is bad advice. The starch in the pasta is essential for making a good sauce. To prevent it from sticking, add a generous drizzle of olive oil instead.
    • Save some of the cooking water. Have you ever wondered how the sauces in Italian restaurants are so smooth and creamy and stick to the pasta? Well, pasta water is the secret. Because it has starch from cooking the noodles, it makes this miso pasta super creamy!

    FAQs

    What can I use instead of miso?

    If you don't have miso paste on hand, you can substitute it with 1-2 teaspoon of soy sauce and 2 tablespoon of sesame tahini. Mix them in a small bowl, then dissolve them with pasta water as you'd do with the miso paste. Note that this will change the flavor of the recipe.

    Can you freeze miso pasta?

    Yes! Let leftovers cool to room temperature, then transfer to an airtight container, and freeze for up to 3 months. It's best to freeze the pasta separately from the sauce.

    How do I reheat pasta?

    Stovetop: Add your pasta to a small pot, alongside a splash of water. Heat on medium-low heat, stirring often, until hot.
    Microwave: Add pasta to a plate, and heat in the microwave for 1-2 minutes or until hot, stirring halfway through.

    Miso spaghetti pasta served on a white plate and topped with fried shiitake mushrooms and crushed nori sheets.

    Substitutions

    You can make this miso pasta even if you don't have some of the ingredients. Here are the most common substitutions!

    • Cream: You can use coconut milk or cashew cream if you want to make this recipe dairy-free. If you don't have any of those, you can use milk and a cornstarch slurry (2 tablespoon of cornstarch mixed with 4 tablespoon of cold water until dissolved) to thicken the sauce. You can also use my silken tofu pasta sauce for a healthier version that's high in protein too!
    • Butter: You can use olive oil instead.
    • Parmesan cheese: Substitute with vegan parmesan cheese or nutritional yeast.
    • Pasta: You can use long ramen noodles or rice noodles instead.

    Variations

    This miso pasta leaves you with plenty of room for any of your favorite add-ins. Actually, adding veggies and protein can make this dish a complete meal.

    • Add more veggies: You can add spinach, kale, bok choy, green peas, or any of your favorite vegetables here!
    • Make spicy miso pasta: Add ¼ - ½ teaspoon of red pepper flakes to the sauce for a spicy kick.
    • Add caramelized onion: You can caramelize a head of onion by slicing it thinly, then cooking it with olive oil in a frying pan. Saute it over medium-low heat for 45-60 minutes, stirring often. When ready, add as much as you want to your miso pasta and enjoy!
    • Finish with sesame oil: Add ½ - 1 teaspoon of toasted sesame oil for some nutty flavor and a glossy finish.
    • Make it vegan: Use vegan butter or olive oil, vegan cream, and vegan parmesan cheese.
    • Make it gluten-free: Use gluten-free pasta such as chickpea pasta, rice noodles, etc.

    Serving Suggestions

    This miso pasta is delicious served on its own or with a piece of homemade garlic bread on the side.

    It goes well with a combination of any kind of roasted veggies, such as roasted Brussels sprouts, roasted asparagus, or crispy roasted broccoli.

    To add even more protein to this dish, serve it with my crispy air fryer tempeh, gochujang tofu, or eggplant tofu stir fry on the side.

    Looking for more side dishes for pasta? Check out my 25 Delicious Ravioli Side Dishes.

    A white plate filled with miso pasta. A silver fork placed on the left side of the plate.

    Storage

    Let the miso pasta cool to room temperature. Then, transfer it to an airtight container and store it in the fridge. 

    If the pasta and the sauce are stored separately, they can last for up to 5 days. If they have been mixed, they will keep for 3-4 days.

    Similar Recipes

    • Silken tofu pasta served in a white plate and topped with vegan parmesan and fresh basil leaves.
      Creamy Silken Tofu Pasta Sauce (Vegan)
    • Creamy gochujang pasta served on a white plate, topped with grated parmesan cheese and chopped parsley. A silver fork placed in the right side of the plate.
      The BEST Gochujang Pasta
    • Gigi Hadid Pasta Recipe without Vodka (30 minutes)
    • Vegetarian rasta pasta served in a creme bowl and topped with vegan cheese shreds and chopped green onion.
      Vegetarian Rasta Pasta (Easy Vegan Recipe)

    📖 Recipe

    Miso spaghetti pasta served on a white plate and topped with fried shiitake mushrooms and crushed nori sheets.

    Creamy Miso Pasta

    This creamy miso pasta with mushrooms is an easy weeknight dinner ready in less than 30 minutes! It's packed with umami flavor, hints of garlic, and parmesan cheese. Vegan and gluten-free options are included.
    5 from 2 votes
    Print Pin Rate
    Course: Main
    Cuisine: Italian-Inspired, Japanese-Inspired
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 3
    Author: Petra
    Prevent your screen from going dark

    Equipment

    • Cast iron skillet or a frying pan
    • Dutch oven or another large pot
    • Cutting board
    • Sharp knife
    • Pasta tongs
    • Small bowl
    • Whisk

    Ingredients

    • 1 teaspoon salt, for the pasta water
    • 7 ounces (200g) pasta of choice I use spaghetti
    • ½ cup pasta water
    • 2 tablespoon white miso paste
    • 2 tablespoon butter, divided vegan or regular
    • 5 ounces (150g) shiitake mushrooms (optional, or other mushrooms of choice)
    • 1 tablespoon olive oil plus more for coating the pasta
    • 2 cloves of garlic, minced
    • ¼ - ⅓ cup cream of choice (either heavy cream or vegan cream)
    • ¼ cup freshly grated parmesan cheese (use vegan parmesan if needed)
    • Freshly cracked black pepper, to taste
    Step-by-step imagesScroll back to find detailed recipe photos!

    Instructions

    • Bring a large pot of water to a boil. Add 1 teaspoon of salt and stir. Cook the pasta following the packaging instruction, until al dente. Reserve ½ cup of pasta water before draining. Drain the pasta and add it to a bowl, drizzle with olive oil to prevent it from sticking. Set it aside.
      7 ounces (200g) pasta of choice
    • To a small bowl, add miso paste and ¼ cup of the reserved pasta water. Mix using a whisk, until comply smooth and no chunks remain.
      2 tablespoon white miso paste
    • In a large skillet, melt 1 tablespoon butter and saute the shiitake mushrooms over medium heat, until golden brown. Cook in batches if needed, just don't overcrowd the pan! When ready, set aside for later.
      5 ounces (150g) shiitake mushrooms
    • Then, make the creamy sauce. In a large pot, melt the rest of the butter (1 tbsp) over medium-low heat and add the olive oil. Heat until it starts to sizzle, then add minced garlic and saute for 1 minute, or until fragrant.
      1 tablespoon olive oil, 2 cloves of garlic, minced
    • Add the miso mixture, followed by heavy cream and a few cracks of black pepper. Add the cooked pasta, and toss to coat. Cook for 1-2 minutes over low heat, until the sauce thickens and sticks to the pasta. Add more pasta if needed to adjust the thickness of the sauce.
      ¼ - ⅓ cup cream of choice, Freshly cracked black pepper, to taste
    • Finally, turn the heat off, and add the parmesan cheese. Stir once again. Serve with the fried shiitake mushrooms on top and enjoy!
      ¼ cup freshly grated parmesan cheese
    • Some optional toppings you can add are red pepper flakes, furikake seasoning, spring onions, or crushed ​nori flakes.

    Video

    https://www.instagram.com/p/C2uvfd6I28j/

    Notes

    Storage
    • Fridge: Let the miso pasta cool to room temperature. Then, transfer it to an airtight container and store it in the fridge. If the pasta and the sauce are stored separately, they can last for up to 5 days. If they have been mixed, they will keep for 3-4 days.
    • Freezer: Let leftovers cool to room temperature, then transfer to an airtight container, and freeze for up to 3 months. It's best to freeze the pasta separately from the sauce.

    Nutrition

    Serving: 1g | Calories: 500kcal | Carbohydrates: 58.4g | Protein: 14.4g | Fat: 23.6g | Saturated Fat: 11.6g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 8.2g | Trans Fat: 0.6g | Cholesterol: 49.9mg | Sodium: 592.8mg | Potassium: 368.9mg | Fiber: 4g | Sugar: 4.3g | Vitamin A: 168.5IU | Vitamin C: 0.8mg | Calcium: 111.6mg | Iron: 1.4mg

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    More Easy Vegetarian Recipes

    • Tomato orzo in a white Dutch oven.
      Tomato Orzo with Chickpeas and Spinach (No Chop)
    • A white plate with saffron pasta topped with saffron petals.
      Creamy Saffron Pasta
    • Sweet potato soup served in a blue bowl, placed on a round wooden chopping board.
      Carrot Sweet Potato Soup
    • Pumpkin tomato soup served in a bowl and topped with cream, olive oil and fresh basil.
      Simple Pumpkin Tomato Soup

    Reader Interactions

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Petra!

    I'm a professional chef and a certified nutritionist! Sunglow Kitchen is all about easy vegan and vegetarian recipes that anyone can make at home, even if you're a beginner. Learn more about me here!

    Popular Posts

    • A collage of four photos of silken tofu recipes.
      40 Amazing Silken Tofu Recipes (Sweet & Savory)
    • A tall glass filled with green smoothie, placed on a wooden cutting board.
      Avocado Fruit Smoothie Recipe (3 Ways)
    • Five carrot cake cupcakes on a marble platter, topped with carrot cake frosting without cream cheese.
      Carrot Cake Frosting Without Cream Cheese
    • A few pieces of naan bread without yogurt served in a white bowl layered with parchment paper, topped with chopped cilantro.
      Naan Recipe without Yogurt (Vegan)
    • Fried silken tofu cubes served on a piece of parchment paper, and topped with sea salt and fresh cilantro.
      Super Crispy Fried Silken Tofu (Vegan)
    • Overnight oats without yogurt served in a white bowl and topped with fresh berries, crushed pecans, and a drizzle of honey.
      Easy Overnight Oats without Yogurt (4 Ingredients!)

    ☀️ Summer Favorites

    • A collage of four photos of vegan cold side dishes.
      30 Cold Vegan Side Dishes (Easy and Delicious)
    • Cucumber Avocado Gazpacho (Vegan)
    • Overhead shot of a blue bowl filled with orzo salad. A bronze spoon has been placed on the right side of the bowl. A quarter of lemon has been placed on the left side.
      Risoni Salad with Spinach and Feta (Orzo Pasta Salad)
    • Pistachio ice cream serve in a glass cup and topped with chopped pistachios.
      Pistachio Cottage Cheese Ice Cream
    • Three vegan lemon blueberry muffins stacked on top of each other and garnished with lemon zest.
      The Best Vegan Lemon Blueberry Muffins
    • Vegan lemon pie in a white pie dish topped with lemon slices, blueberries, and fresh mint leaves.
      Vegan Lemon Pie Recipe (Gluten-free)

    Featured In

    A collage of logos of brands Sunglow Kitchen has been featured on.

    Footer

    Legal & Contact

    • About Us
    • Contact
    • Privacy Policy
    • Accessibility Policy
    • Get your FREE eBook!

    Follow

    • Pinterest
    • Instagram
    • Facebook
    • YouTube

    As an Amazon Associate, I earn from qualifying purchases, at no additional cost to you.

    Copyright © 2025 Sunglow Kitchen. All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.