If you love pasta but want to try something a little different, miso pasta is an excellent choice. This Mushroom Miso Pasta brings together rich, savory flavors in a creamy sauce — without using any cream at all. It’s packed with umami goodness thanks to the seared mushrooms and the unique miso butter garlic sauce. Best of all, you can make this delicious dish in about 25 minutes, perfect for a quick yet impressive dinner.
Why You’ll Love This Miso Pasta Recipe
This pasta is more than just a meal — it’s an experience. The combination of mushrooms seared to golden perfection and a sauce made with miso and butter creates a deep, savory flavor that is simply irresistible. Unlike heavy cream sauces, this dish stays light while still feeling rich and satisfying. It’s quick to prepare, using simple ingredients you might already have in your kitchen. Plus, the recipe allows flexibility with the type of mushrooms and pasta you use. The balance of garlic, miso, and a touch of heat from sriracha makes each bite exciting and comforting at the same time.
Ingredients You’ll Need for Miso Pasta
Here’s everything you need to get started on this flavorful miso pasta. Each ingredient plays an important role in creating the perfect balance of taste and texture.
- 8 ounces mushrooms (cremini, shiitake, or a wild mushroom mix)
- 2 scallions (green onions)
- 6 ounces dried bucatini pasta (or linguine, spaghetti)
- 3 tablespoons unsalted butter (vegan butter works well too)
- 2 cloves garlic, minced
- 2 tablespoons white miso paste (also called shiro miso)
- 2 teaspoons sriracha (adjust to your spice preference)
- ¼ cup finely grated Parmesan cheese (use vegetarian or vegan alternatives if preferred)
- Freshly ground black pepper (to taste)
How to Make Miso Pasta: Step-by-Step
Cooking this miso pasta is straightforward, but there are some key details to keep in mind for the best results. Follow these steps, and you’ll have a restaurant-quality meal on your table in under half an hour.
First, prepare your mushrooms and scallions. Rinse the mushrooms under cold water — no need to dry them — then slice them evenly. Slice the white and light green parts of the scallions for cooking, and finely mince the dark green tops for garnishing later.
Next, bring a large pot of salted water to a boil and cook the bucatini pasta according to the package instructions until it is al dente. Before draining, scoop out one cup of the pasta water and set it aside — this starchy water will help create your sauce.
While the pasta cooks, it’s time to sear the mushrooms. Heat a large skillet over medium-high heat until hot (test by flicking a drop of water onto the pan; it should sizzle and bounce). Add the mushrooms in a single layer without oil. Cooking them dry helps to draw out their moisture and develop a rich brown color. Let them cook without stirring too much for about 5 to 8 minutes, until browned on both sides and all the liquid has evaporated. Then lower the heat to low and let them rest in the pan for another minute.
Now, push the mushrooms to the edges of the pan. In the center, add butter, garlic, and the white parts of the scallions. Cook gently for about a minute until fragrant. Stir the garlic and scallions with the mushrooms so everything is coated in the butter. Continue cooking for 2 to 3 minutes until the garlic turns a light golden color, making sure not to burn it.
Add the miso paste, sriracha, and about two-thirds of the reserved pasta water to the skillet. Whisk everything together until you have a smooth, creamy sauce. The miso dissolves into the butter, creating a savory coating for the pasta.
Add the drained pasta to the skillet and toss it well with the sauce and mushrooms. Sprinkle in the Parmesan cheese and the minced dark green scallion parts. Toss again, adding small amounts of the remaining pasta water if the sauce needs loosening. The pasta should be coated in a silky, flavorful sauce.
Finally, season with freshly ground black pepper and more Parmesan if you like. Your miso pasta is ready to serve.
How to Serve Miso Pasta
Serve this miso pasta hot for the best flavor and texture. You can enjoy it as a simple weeknight dinner, or dress it up for guests by adding a side salad or some roasted vegetables. The combination of mushrooms and miso sauce pairs well with fresh greens, making for a balanced meal.
For a touch of freshness, sprinkle extra minced scallions or fresh herbs like parsley on top. A light drizzle of olive oil or a squeeze of lemon juice can add brightness if you prefer. If you want to make it heartier, add cooked tofu cubes or grilled chicken on the side. This pasta works beautifully with a glass of sparkling water or your favorite herbal tea.
Expert Tips for the Best Miso Pasta
- Choose a mix of mushrooms to add depth. Cremini and shiitake are classic, but feel free to try wild mushrooms if you have them. The combination brings complexity to the dish.
- When searing mushrooms, use a hot pan without oil at first. This dry sauté helps them brown nicely and intensifies their flavor.
- Use white miso paste for its mild, sweet flavor. Darker misos can overpower the sauce.
- Adjust sriracha to your spice tolerance, or leave it out if you prefer a milder taste.
- Don’t skip saving pasta water. It’s key to loosening the sauce and helping it stick to the noodles.
- For vegan versions, substitute butter with vegan butter and Parmesan with nutritional yeast or vegan cheese.
- Cook pasta just to al dente to avoid mushy noodles after mixing with sauce.
How to Store Leftover Miso Pasta
If you have any leftovers, store them in an airtight container in the fridge. It will keep well for up to 3 days. To reheat, warm the pasta gently on the stove or in the microwave, adding a splash of water or plant-based milk to loosen the sauce and bring back creaminess.
Avoid freezing this pasta, as the texture of both the mushrooms and pasta may suffer. Instead, plan your portions to enjoy freshly cooked servings.
Variations to Try with Miso Pasta
- Swap bucatini for your favorite pasta type: spaghetti, linguine, or even penne will work well.
- Add different vegetables like spinach, kale, or roasted bell peppers to boost nutrition and color.
- Try mixing in toasted sesame seeds or a drizzle of toasted sesame oil for a nutty twist.
- Include protein by topping with pan-seared tofu cubes, sautéed shrimp, or grilled chicken slices.
- Experiment with other types of miso paste (red or mixed) for stronger flavor, but reduce the quantity to avoid overpowering the dish.
- For extra creaminess, stir in a spoonful of tahini or cashew cream before serving.
Frequently Asked Questions About Miso Pasta
What is miso paste, and where can I buy it?
Miso paste is a fermented soybean paste used widely in Japanese cooking. It adds a rich, savory flavor known as umami. You can find white miso in most grocery stores, usually in the refrigerated section or Asian food aisle.
Can I make this recipe vegan?
Yes! Use vegan butter and substitute Parmesan cheese with nutritional yeast or a plant-based cheese alternative. This will keep the dish creamy and flavorful without animal products.
What type of mushrooms works best?
Cremini and shiitake mushrooms are great choices because they offer firm texture and deep flavor. You can also use a wild mushroom mix or any mushrooms you prefer.
Do I need to rinse the mushrooms?
Rinsing mushrooms helps remove dirt, but you don’t need to dry them afterward. The dry sauté method cooks out the extra moisture well.
Can I use other pasta shapes?
Absolutely. While bucatini is traditional here, linguine, spaghetti, or penne all work nicely depending on your preference.
How spicy is this dish?
The sriracha adds a mild heat. You can adjust the amount or leave it out if you want no spice.
Is this recipe suitable for meal prep?
Yes, it’s quick to prepare and stores well in the fridge for a few days, making it a good option for meal prep.
Miso Pasta
Equipment
- Large Pot
- Skillet
- Colander
- Mixing Spoon
Ingredients
- 8 oz. mushrooms (cremini, shiitake, or wild mix)
- 2 each scallions (green onions)
- 6 oz. dried bucatini pasta (or linguine, spaghetti)
- 3 Tbsp unsalted butter (vegan butter works too)
- 2 cloves garlic minced
- 2 Tbsp white miso paste (shiro miso)
- 2 tsp sriracha adjust to your spice preference
- 0.25 cup Parmesan cheese finely grated (use vegetarian or vegan alternatives if preferred)
- freshly ground black pepper to taste
Instructions
- Prepare the mushrooms and scallions: rinse the mushrooms and slice evenly. Slice the white and light green parts of the scallions for cooking and finely mince the dark green tops for garnishing.
- Bring a large pot of salted water to a boil and cook the bucatini pasta according to package instructions until al dente. Before draining, reserve 1 cup of pasta water.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the mushrooms in a single layer without oil and sear until browned, about 5-8 minutes. Lower the heat and let rest for another minute.
- Push the mushrooms to the edges of the pan. In the center, add the butter, garlic, and white parts of the scallions. Cook for about a minute until fragrant, then stir to combine with the mushrooms.
- Add the miso paste, sriracha, and about two-thirds of the reserved pasta water to the skillet. Whisk together until smooth and creamy.
- Add the drained pasta to the skillet, tossing to coat with the sauce and mushrooms. Stir in the Parmesan cheese and the minced dark green scallion parts, adding more pasta water if needed.
- Season with freshly ground black pepper and additional Parmesan if desired. Serve hot.
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