Creamy Miso Mushroom Pasta (Printable Version)
Savory mushrooms in a silky miso cream sauce - a rich Japanese-Italian fusion ready in 35 minutes.
# What You’ll 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)
# Directions:
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. Melt butter in the cleared space, then stir in miso paste. Mix with soy sauce and vegetable broth, whisking until smooth.
05 - Lower heat to medium. Pour in cream and stir to combine everything. Simmer gently for 3-4 minutes until sauce thickens.
06 - Toss cooked pasta into the skillet, adding reserved pasta water as needed to loosen the sauce. Season with black pepper. Divide among plates and garnish with fresh herbs, cheese if using, and toasted sesame seeds.
# Top Tips:
01 -
- The sauce comes together in minutes but tastes like something you'd order at a fusion restaurant
- Miso adds this incredible depth that regular cream sauces just can't achieve on their own
02 -
- Miso varies wildly in saltiness between brands, so start with less soy sauce if you're unsure
- The sauce thickens fast once it hits the heat, so keep stirring and don't walk away
03 -
- Don't crowd your mushrooms in the pan or they'll steam instead of sear—work in batches if needed
- Room temperature cream incorporates more smoothly than cold straight from the fridge