This Miso Mushroom Pasta is a cozy bowl of creamy, umami-rich pasta that’s perfect for fall. Combining a medley of sautéed mushrooms and a flavourful miso-cream sauce, it’s a simple yet impressive dish that comes together in about 30 minutes. Plus, it’s packed with comforting, savoury flavours that everyone will love.
Ingredients for Miso Mushroom Pasta
Here’s what you’ll need to make this cozy and flavourful Miso Mushroom Pasta:
- Mushrooms: A mix of shiitake, cremini, or oyster mushrooms adds an earthy, complex flavour that shines in this dish.
- Fettuccine or Linguine: These long noodles are perfect for holding onto the creamy sauce. Spaghetti is a great substitute, and for a fun twist, try Calamarata pasta! Its ring shape catches the sauce in every bite.
- White Miso Paste: Known as shiro miso, this ingredient brings a mild, slightly sweet umami punch. You can usually find it in the Asian section of most grocery stores.
- Heavy Cream & Parmesan Cheese: These are the core of the creamy sauce, blending with the miso to create a luxurious texture and flavour.
- Aromatics (Garlic & Shallots): Finely diced shallots and minced garlic add a savoury depth that enhances the mushrooms and miso in every bite.
Nudeln mit Pilzen in Miso Rahmsoße selber machen – so geht’s!
- Cook the Pasta: Start by cooking your pasta in salted boiling water until al dente. Save a cup of pasta water, then drain and set aside.
- Sauté the Mushrooms: In a skillet with olive oil and butter, cook your mushrooms until golden brown. Add in garlic and shallots, cooking until fragrant.
- Make the Sauce and Combine: Lower the heat, stir in miso paste and heavy cream, then add the pasta. Toss with Parmesan and pasta water until you have a perfectly creamy sauce.
For exact measurements, see the recipe card below.
Pro Tip for the Perfect Creamy Sauce
Creamy sauces can surprise you by thickening up quickly after coming off the heat. For a dreamy, silky texture, keep the sauce slightly looser than you’d expect while it’s in the pan—it will naturally thicken as you serve it up.
And here’s the secret weapon: that starchy pasta water! Always save a generous cup of it before draining your pasta. A splash of pasta water is the easiest way to loosen up your sauce if it tightens up too much, making it smooth, luscious, and perfectly saucy.
5 Reasons Why You’ll Love This Miso Mushroom Pasta
- Umami-Packed Flavour: The combination of miso and mushrooms creates a rich, savoury flavour that’s deeply satisfying.
- Quick & Easy: This recipe takes only about 30 minutes from start to finish.
- Customisable with Mushrooms: Use your favourite mushrooms, or go with whatever’s available.
- Comforting and Creamy: A cozy, creamy dish that feels like a restaurant meal at home.
- Perfect for All Seasons: While it’s especially great for fall, this pasta is delicious year-round.
If you loved this creamy miso pasta, there are a few other sauces you should definitely try! My Mushroom Stroganoff offers a rich twist that’s perfect for any weeknight, while my Creamy Mushroom Gnocchi with Spinach brings a cozy, fall-inspired warmth to the table. Both are quick, delicious, and ideal for adding variety to your pasta rotation!
FAQs about Miso Mushroom Pasta
If you’re looking for a lighter option, half-and-half (Kochsahne) is a fantastic substitute! Half-and-half is a blend of cream and whole milk, so it still brings that rich, creamy texture but with a bit less heaviness. It works beautifully in pasta recipes and keeps the sauce velvety and satisfying, making it a great alternative to heavy cream without sacrificing flavour.
Miso Mushroom Pasta
Ingredients
- 50 g mixed mushrooms (shiitake, cremini, and/or oyster), sliced
- 1 1/2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 300 g dried fettuccine or linguine, reserve 1 cup / 250 ml pasta cooking water
- 1 shallot, finely diced
- 2 garlic cloves, minced
- 3 tablespoons white miso paste (shiro miso)
- 200 g heavy cream
- 45 g grated Parmesan cheese (1/2 cup)
- Sea salt and freshly ground black pepper, to taste
- Red pepper flakes, to taste (optional)
Method
-
In a large pot of salted boiling water, cook the pasta until al dente according to package directions. Reserve 1 cup (250 ml) of pasta water, then drain and set the pasta aside.
-
Meanwhile, heat olive oil and butter in a large, deep skillet over medium to medium-high heat. Once melted, add the mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, about 5-7 minutes.
-
Reduce the heat slightly, then add the shallot and garlic. Sauté until softened and fragrant, about 2-3 minutes. Season lightly with salt and pepper.
-
Lower the heat to medium-low. Add the miso paste with a splash of pasta water and stir until the miso is fully incorporated. Then, add the heavy cream and let the mixture simmer gently for about 2-3 minutes.
-
Add the cooked pasta to the skillet, gradually stirring in pasta water until the sauce reaches your preferred creamy consistency. Stir in the Parmesan cheese until melted and well combined, adding more pasta water as needed for a silky texture.
-
Adjust salt, pepper, and red pepper flakes to taste. Optionally, garnish with chopped roasted nori for an extra layer of umami.
-
Divide the pasta into bowls and enjoy hot!
Rezept Video
Notes
- Miso Paste: White miso paste (shiro miso) can be found in most supermarket Asian section or at specialty Asian stores.
- Adjust Thickness: Modify the cream and pasta water to reach your ideal sauce thickness.
- Mushroom Cleaning: Use a small brush or dry paper towel to remove dirt. Avoid washing, as mushrooms absorb water and will not sauté properly if wet.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this Miso Mushroom Pasta recipe?
Did you try this Miso Mushroom Pasta recipe?Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Miso Mushroom Pasta recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.
