Creamy Miso Mushroom Pasta
Welcome to Veganbell’s Experimental Recipe Series. We initially wanted to recreate a version 2.0 of Creamy Mushroom Pasta we published last year – but then ended up making this rich and creamy miso pasta.
It’s super yum and incredibly hearty. The juicy mushrooms + ‘crunchy’ green onions (mind you, they’re not just there to garnish) + umami taste coming from miso are just so good.
It’s really easy to put together and requires simple, everyday recipes.
Creamy Miso Mushroom Pasta
- 3 tablespoons miso paste (we used red miso)
- 1 cup warm water
- 9 oz. raw/uncooked spaghetti (250 gm.)
- 2 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 onion, sliced
- 14 oz. mushrooms, sliced (400 gm.)
- 1 tablespoon flour
- 2 cups soy milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons nutritional yeast
- 1 cup sliced green onion (loosely packed)
- In a mixing bowl, add miso paste + warm water. Mix well until the miso dissolves. Set aside.
- Set a large pot over medium heat. Add oil.
- Once it's hot, add garlic + onion and stir-saute for 1-2 minutes, or until the onion's translucent.
- Next, add the mushrooms + a pinch of salt + pepper, and cook for about 10 minutes, or until much of the liquid is released and evaporated, and the mushrooms turn dark.
- In the meantime (while mushroom is being cooked), prepare the spaghetti in a large saucepan using package instructions, until al dente.
- Once the mushrooms are done, add flour and mix well for about 1 minute, until it absorbs all the water in the pot.
- Now, add soy milk + salt + pepper + nutritional yeast. Stir well and make sure there aren't any lumps. Bring it to a boil.
- Once it comes to a boil, lower the heat and add the cooked spaghetti. Gently fold and mix - allowing the spaghetti to be nicely coated with the sauce.
- Turn off the heat and add the prepared miso water + freshly sliced green onions.
- Give everything a gentle mix. Creamy miso mushroom pasta is ready! 🙂
- I added the miso at the end to preserve its umami taste and nutrition.
- IMO, green onions and black pepper are the secret stars of this recipe. So don't hold back while adding them 😀
If you liked this Creamy Miso Mushroom Pasta, check out this ULTIMATE Vegan Mac & Cheese we posted earlier.
If you like to support me and my work, check out my Indian Vegan Cookbook on Qookbooks.com, where I teach you how to make 64 delicious Indian plant-based recipes ranging from rice, deals, curries, breads, desserts, and more!
Thanks for stopping by! 🙂
I was really looking forward to making this but halfway through just after i added the milk, i somehow had way too much liquid? I reduced it a bit but then i had to add the miso mixture and it became too much again… could it be just because i possibly converted it wrong from cups to ml (=240ml) or could it be something else? now it’s a bit of a soup ? still very tasty though!
how could i avoid that next time i make it? will more flour help?
Hi Dawid, sorry about that. Yes, more flour (around 1 tablespoon) definitely helps absorb the excess liquid. Alternatively, you could also reduce the milk…say by 1/4 or even 1/2 cup. 🙂
thank you so much for the tips! after leaving it on the warm stove to slowly cool down, the pasta actually absorbed all of the excess liquid like it was supposed to, so it all worked okay in the end. super tasty!
Interesting recipe, but the soy milk really added too much sweetness. It took over the flavor profile and the miso flavor was missing. It might be better to use veg broth here in my opinion.
I also ended up with too much liquid initially, but it soaks into the pasta. Incredible recipe. Made with bowtie pasta and it was great. Will try spaghetti next time. Will be another good recipe for the rotation! Thanks a lot.