Creamy Miso Mushroom Pasta (Printable Version)
Rich umami pasta with sautéed mushrooms in silky miso cream sauce, 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)
# 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. 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 - Add cooked pasta to the skillet, tossing to coat. Add 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.
# Expert Tips:
01 -
- The miso creates this incredible depth that makes everyone swear you spent hours simmering the sauce
- It transforms basic weeknight ingredients into restaurant-quality elegance without any fancy techniques
02 -
- The miso can seize if added directly to high heat, so always whisk it into the butter mixture first before introducing cream
- Mushrooms need space to brown properly—overcrowding the pan will steam them instead of creating that lovely caramelization
03 -
- Room temperature cream incorporates more smoothly than cold cream straight from the refrigerator
- Grate fresh pepper at the table rather than during cooking for the brightest aromatic experience