Creamy Miso Mushroom Pasta (Printable Version)
Umami-rich pasta with sautéed mushrooms and silky miso cream sauce
# What You Need:
→ Pasta
01 - 12 oz spaghetti or fettuccine
→ Vegetables
02 - 14 oz mixed mushrooms (shiitake, cremini, or button), sliced
03 - 2 tbsp olive oil
04 - 2 cloves garlic, minced
05 - 1 small yellow onion, finely chopped
→ Sauce
06 - 3/4 cup plus 2 tbsp heavy cream
07 - 2 tbsp white miso paste
08 - 1/4 cup vegetable broth
09 - 1 tbsp soy sauce
10 - 1 tbsp unsalted butter
11 - Black pepper, to taste
→ Garnish
12 - 2 tbsp 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 Make:
01 - Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until golden brown, about 7 minutes.
03 - Add onions and garlic to the skillet. Cook for 2-3 minutes until translucent and fragrant.
04 - Push vegetables to one side of the pan and melt butter in the cleared space. Stir in miso paste, soy sauce, and vegetable broth, whisking until smooth.
05 - Lower heat to medium, pour in cream, and stir to combine. Simmer gently for 3-4 minutes until sauce thickens.
06 - Add cooked pasta to the skillet, tossing to coat. Add reserved pasta water as needed to loosen the sauce. Season with black pepper.
07 - Divide among plates. Garnish with fresh herbs, cheese if using, and toasted sesame seeds.
# Expert Advice:
01 -
- The combination of nutty miso and earthy mushrooms creates this incredible depth that makes even weeknight dinners feel like something special
- It comes together in about 35 minutes but tastes like you spent all day coaxing flavors out of the pan
02 -
- Miso behaves differently than other pastes and can clump if you add it directly to cold liquid or do not whisk it thoroughly
- Mushrooms release a lot of water as they cook, which is why getting them really golden before adding anything else matters so much
03 -
- Reserving that pasta water is non-negotiable, it is what makes restaurant-style sauces at home
- Let your miso come to room temperature before using, it incorporates so much more smoothly