Can I Use Red Miso Paste Instead?

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.

My Sauce is Too Loose! What do I do?

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 .

Easy Yet Fancy Miso Mushroom Pasta

Name: Miso Mushroom Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 8 Oz Pasta of Choice; 16 Oz Baby Bella Mushrooms, Sliced; 3/4 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

Description

Miso Mushroom Pasta is loaded with flavor and super easy to make. This creamy pasta recipe comes together in just 15 minutes!

Ingredients

Units Scale

8 oz Pasta of Choice
16 oz Baby Bella Mushrooms, Sliced
3/4 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

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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

Keywords: Vegan Pasta Recipes, Miso Pasta, Miso Mushroom Pasta