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Mushroom Miso 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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 595 kcal
Course:
Main Course
Cuisine:
Italian
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 tbsp salt12 oz / 340 g pasta
- Once cooked, reserve 1½ cups of the pasta cooking liquid and drain the pasta.
Cup of Yum
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 tbsp olive oil1 lb / 500 g sliced mushrooms
- Sprinkle the vinegar over the mushrooms and set to one side.1 tsp 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 tbsp butter6 cloves garlic2½ tbsp white miso2 tbsp 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!
Nutrition Information
Calories
595kcal
(30%)
Carbohydrates
73g
(24%)
Protein
18g
(36%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
76mg
(25%)
Sodium
814mg
(34%)
Potassium
653mg
(19%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1341IU
(27%)
Vitamin C
4mg
(4%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 595
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 73g | 24% |
| Protein | 18g | 36% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 814mg | 34% |
| Potassium | 653mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1341IU | 27% |
| Vitamin C | 4mg | 4% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.