Creamy Miso Pasta

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

5 from 2 votes

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.

Prep Time5

Cook Time25

Total Time30

Course: Main

Cuisine: Italian-Inspired, Japanese-Inspired

Servings:

Calories: 500kcal

Author: Petra

Equipment

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

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