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Creamy Miso Mushroom Pasta

Name: Creamy Miso Mushroom Pasta
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 3 servings
Ingredients: 3 tablespoons Miso Paste; 1 cup Warm Water; 9 oz. / 250 gm. Spaghetti; 2 tablespoons Olive Oil; 3 cloves Garlic, chopped; 1 Onion, sliced; 14 oz. / 400 gm. Mushrooms, sliced; 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

A rich pasta made by sautéing mushrooms & onions, then mixing with miso sauce and spaghetti.

Dinner

Asian

Sugar-Free

Nut-Free

Introduction

This Creamy Miso Mushroom Pasta combines Japanese miso paste with mushrooms and a creamy vegan sauce, creating a satisfying fusion of Eastern and Western flavors. The recipe centers around spaghetti tossed in a sauce made from soy milk and nutritional yeast, complemented by sautéed mushrooms that provide a meaty texture and rich umami flavor.

The dish's foundation relies on red miso paste, which is added at the end of cooking to preserve its nutritional benefits and distinctive taste. While red miso offers a deeper flavor profile, white miso can be substituted for a milder alternative. The sauce achieves its creamy consistency through a combination of soy milk, flour, and nutritional yeast, creating a dairy-free alternative to traditional cream-based pasta sauces.

Green onions play an essential role beyond mere garnish, adding a fresh crunch and peppery notes that balance the rich, creamy sauce. The recipe's flexibility allows for adaptations in milk alternatives and seasoning intensity, though the core combination of miso, mushrooms, and green onions remains crucial to its character.

At its core, this is a straightforward pasta dish that takes about 30 minutes to prepare, making it suitable for both weeknight dinners and casual entertaining. All ingredients are readily available in most supermarkets, with miso paste typically found in the international or refrigerated section.

The recipe serves as an excellent introduction to cooking with miso for those unfamiliar with this fermented ingredient, while still offering enough complexity to interest experienced cooks. The final dish delivers a balanced combination of umami, creaminess, and fresh elements, demonstrating how vegan ingredients can create satisfying, full-flavored meals.

Ingredients

3 tablespoons Miso Paste
1 cup Warm Water
9 oz. / 250 gm. Spaghetti
2 tablespoons Olive Oil
3 cloves Garlic, chopped
1 Onion, sliced
14 oz. / 400 gm. Mushrooms, sliced
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

Instructions

Prepare Miso: In a mixing bowl, combine 3 tablespoons miso paste with 1 cup warm water. Mix well until the miso dissolves. Set aside.
Heat Oil: Set a large pot over medium heat. Add 2 tablespoons olive oil.
Cook Aromatics: Once oil is hot, add 3 chopped garlic cloves and 1 sliced onion. Stir-saute for 1-2 minutes, or until the onion’s translucent.
Cook Mushrooms: Add 14 oz. / 400 gm. sliced mushrooms, a pinch of salt and pepper, and cook for about 10 minutes, or until much of the liquid is released and evaporated, and the mushrooms turn dark.
Cook Pasta: While mushrooms are cooking, prepare 9 oz. / 250 gm. spaghetti in a large saucepan using package instructions, until al dente.
Add Flour: Once the mushrooms are done, add 1 tablespoon flour and mix well for about 1 minute, until it absorbs all the water in the pot.
Make Sauce: Add 2 cups soy milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons nutritional yeast. Stir well and make sure there aren’t any lumps. Bring it to a boil.
Combine Pasta: Once boiling, lower the heat and add the cooked spaghetti. Gently fold and mix – allowing the spaghetti to be nicely coated with the sauce.
Final Additions: Turn off the heat and add the prepared miso water and 1 cup freshly sliced green onions.
Finish Dish: Give everything a gentle mix. Creamy miso mushroom pasta is ready!

Recipe Video

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Recipe Notes

Miso Paste: We used red miso for a richer, deeper flavor, but white miso works just as well if you prefer a milder taste. Adjust the amount to your liking if you want more or less umami. Miso is added at the end to preserve its full umami taste and nutrition.
Green Onions: Don’t skimp on the green onions! They’re not just a garnish—they’re one of the secret stars of this dish. They add a nice crunch and a fresh, peppery bite that balances the creamy sauce, so feel free to add extra!
Soy Milk: If you’re not a fan of soy milk, you can substitute it with almond, oat, or any other plant-based milk, but be mindful that it may slightly change the flavor and texture.
Nutritional Yeast: This adds a cheesy, savory flavor to the sauce, but feel free to skip it if you don’t have any on hand or prefer a different taste.
Texture Tip: For a thicker sauce, you can let it simmer a bit longer to reduce. If it becomes too thick, add a splash of water or extra soy milk to reach your desired consistency.
Black Pepper: Black pepper is another key flavor here, so don’t hold back when adding it to the sauce and mushrooms. It really helps elevate the dish.

Frequently Asked Questions

Can I use gluten-free pasta?

Yes! You can easily substitute gluten-free spaghetti if you’re following a gluten-free diet. Just make sure to cook it according to the package instructions.

Can I freeze this recipe?

While the pasta itself can be stored in the freezer, the creamy sauce might not hold up well to freezing and reheating. We recommend storing it in the fridge and enjoying it within a few days for the best texture and flavor.

Can I use a different type of mushrooms?

Absolutely! While we used button or cremini mushrooms, you can use any variety you like—shiitake, oyster, or portobello would all work great. Just keep in mind that different mushrooms will slightly alter the flavor.

What can I substitute for soy milk?

You can substitute soy milk with almond milk, oat milk, or any plant-based milk of your choice. Just be aware that it may change the flavor slightly, but it will still taste delicious.

Is this recipe suitable for meal prep?

Yes! This dish stores well in the fridge for 3–4 days, making it a great option for meal prep. Just reheat it on the stove or in the microwave when you’re ready to eat.