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Miso Mushroom Pasta is a creamy, savory dish that's loaded with flavor and super easy to make. Just sauté mushrooms in a pan and then make your sauce. With a little bit of coconut (substitutions available) and the right pasta noodles, this creamy pasta recipe comes together in just 15 minutes!
Hey Internet, we've got another amazing vegan pasta recipe for you today. This creamy miso mushroom pasta tastes like a super fancy meal that you get at a restaurant but takes the effort of a weeknight dinner to make. With mushrooms and miso, you get amazing umami flavors for only a little prepping and cooking.
We have a lot of creamy pasta dishes that we've developed. Recipes like our One-Pot Creamy Vegan Mushroom Pasta, Vegan Cajun Pasta, and Creamy Vegan Pasta are all ones we really enjoy. But the massive umami bomb that this new recipe has is just out of this world!
What helps this dish get so good is the combo of yellow miso pasta with coconut milk. These two ingredients pair so well together to make a creamy sauce. With some fresh herbs and minced garlic, it's just *chef's kiss* good.
Why You'll Love Miso Mushroom Pasta
- 8 to 10 Ingredients: Simple ingredients for super comforting meals!
- Quick and Classy: It only takes 15 minutes to make this recipe yet you'll feel like you just got a meal at a high-end restaurant.
- The Power of Miso: Yellow or white miso paste not only has umami-heavy flavors but also is salty and savory. It does a lot to add flavor!
Ingredients
Pick up these simple ingredients the next time you're at a grocery store. See the recipe card at the bottom of this post for full ingredients, instructions, and accurate nutritional information (to the best of my ability; please consult your physician or healthcare professional if you have specific dietary needs). I give substitutions for the ingredients in the section below this one, so most people can still make this recipe!
- 8 Ounces Pasta of Choice: We used Calamarata pasta for this recipe! They were great at getting the sauce in each bite.
- 16 Ounces Baby Bella Mushrooms, Sliced: Sautéed mushrooms are great for making this an umami-laden pasta without making things too heavy.
- ¾ Cup Canned Full Fat Coconut Milk: A great base for pasta sauces, coconut milk is creamy and delicious. Make sure to get unsweetened coconut milk. And use the stuff from the can, not the carton in the refrigerator section (that's very watered down).
- 2 Tablespoons Olive Oil
- 4 Cloves Garlic, Minced
- 2 Teaspoons Italian Seasoning
- 1.5 Tablespoons Yellow or White Miso Paste: This is a fermented paste made out of soy beans that is packed with a ton of flavor. It will take our cream sauce to the next level.
- Salt and Black Pepper, to Taste
- Fresh Thyme for Garnish, Optional
Substitutions
- Mushrooms: You can easily change up the type of mushroom you use! Portobello or white mushrooms are a good choice. You could also go with shiitake mushrooms for a more chewy texture.
- Coconut Milk: You can easily use cashew or oat milk in place of the coconut milk (or try our sunflower seed cream!), it just might take a little more time to cook down. Or a plant based heavy cream would work well. You could also use vegan butter to make a miso-butter mixture to replace it.
- Olive Oil: Any neutral cooking oil should work with this recipe, like grapeseed oil or avocado oil.
- Miso Paste: While you would lose some of the flavor, you can easily substitute salt for the miso. Add it slowly and taste and adjust as needed. For a replacement that has more umami, try using soy sauce instead!
How to Make Miso Mushroom Pasta
- Pasta: Start a pot of salted water on a stovetop and add your pasta when it is to a boil. Work on the next steps while the pasta cooks and stir occasionally.
- Cook the Mushrooms: Add the oil to a large skillet and cook the mushrooms until they are browned.
- Sauté the Garlic: Add the minced garlic and briefly cook it with the mushrooms. Then add the Italian seasoning and mix it in.
- Mix the Miso and Coconut Milk: Add your coconut milk to a microwave for 20 seconds. Add miso to it and whisk the two together.
- Add the Sauce: Pour the creamy miso sauce into the skillet. Mix it in to cover the mushrooms.
- Add the Pasta: Strain the pasta and reserve some of the pasta water in case you need it. Add pasta to skillet and mix in. If sauce has reduced too much, add some of the reserved pasta water a little at a time.
- Serve: Add pasta to a dish and sprinkle fresh thyme as desired.
Storage Instructions
Add your remaining pasta to an airtight container and store in a refrigerator for 3 to 5 days. Reheat in a microwave for about 3 minutes in a microwave-safe dish.
Expert Tips
- To save the pasta water, add a measuring cup beneath your strainer to capture it. This works better with a strainer that is over-the-sink.
- If your mushrooms and sauce are ready, but your pasta is not, turn your burner to a low heat and stir occasionally to keep it warm.
- Add a little red pepper flakes or chili flakes if you want things a littler hotter!
Frequently Asked Questions
We're going to have to say no. Red miso paste has a radically different taste compared to white miso. It has a deeper umami taste to it and its own unique funk to it. You can try it, but we think it would make an overly funky sauce.
If cooking your food more isn't an option, you could always try to add a little nutritional yeast to make it thicker. It also has umami notes to it while being a little cheesy too!
What Other Toppings Would you Suggest?
Fresh herbs such as parsley, basil and rosemary are great additions. Or add some grated vegan parmesan cheese (we love the Violife brand). For protein, try some crispy tofu or vegan sausage.
More Easy Pasta Recipes
- 15 Minute Garlic Noodles
- Vegan Cajun Pasta
- Chickpea Florentine Pasta
- Vegan Puttanesca Pasta
- Vegan Sun-Dried Tomato Pasta
- One-Pot Creamy Vegan Mushroom Pasta
Miso Mushroom Pasta
- Total Time: 15 minutes
- Yield: 2 bowls 1x
- Diet: Vegan
Description
Miso Mushroom Pasta is loaded with flavor and super easy to make. This creamy pasta recipe comes together in just 15 minutes!
Ingredients
- 8 oz Pasta of Choice
- 16 oz Baby Bella Mushrooms, Sliced
- ¾ cup Coconut Milk (see note 2 for substitutions)
- 2 Tablespoons Olive Oil
- 4 Cloves Garlic, Minced
- 2 Teaspoons Italian Seasoning
- 1.5 Tablespoons Yellow or White Miso Paste
- Salt and Black Pepper, to Taste
- Fresh Thyme for Garnish
Instructions
- Pasta: Start a pot of salted water on a stovetop and add your pasta when it is to a boil. Work on the next steps while the pasta cooks and stir occasionally.
- Cook the Mushrooms: Add the oil to a large skillet and cook the mushrooms until they are browned.
- Sauté the Garlic: Add the minced garlic and briefly cook it with the mushrooms. Then add the Italian seasoning and mix it in.
- Mix the Miso and Coconut Milk: Add your coconut milk to a microwave for 20 seconds. Add miso to it and whisk the two together.
- Add the Sauce: Pour the creamy miso sauce into the skillet. Mix it in to cover the mushrooms.
- Add the Pasta: Strain the pasta and reserve some of the pasta water in case you need it. Add pasta to skillet and mix in. If sauce has reduced too much, add some of the reserved pasta water a little at a time.
- Serve: Add pasta to a dish and sprinkle fresh thyme as desired.
Notes
- Note 1: You can easily change up the type of mushroom you use! Portobello or white mushrooms are a good choice. You could also go with shiitake mushrooms for a more chewy texture.
- Note 2: You can easily use cashew or oat milk in place of the coconut milk (or try our sunflower seed cream!), it just might take a little more time to cook down. Or a plant based heavy cream would work well. You could also use vegan butter to make a miso-butter mixture to replace it.
- Note 3: Toppings! Fresh herbs such as parsley, basil and rosemary are great additions. Or add some grated vegan parmesan cheese (we love the Violife brand). For protein, try some crispy tofu or vegan sausage.
- Note 4: Do NOT microwave the miso and the coconut together. It tends to denature the fermentation of the white miso, which will alter the flavor.
- Note 5: Use and over-the-sink strainer to place a measuring cup underneath to capture the pasta water as it strains.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta, dinner
- Method: Stove Top
- Cuisine: American, Italian, Japanese
Mandy
Easy, quick and TASTY. Have ut with a glass of chilled pinot grigiot. Nice and crisp it cuts through the creamy mushroomy goodness!