A rich and savory, yet simple Vegan Miso Mushroom Pasta with mixed mushrooms and garlicky sauce. This 25-minute recipe is quick and easy for an indulgent weeknight dinner!
As you may already know, I tend to favor pasta sauces that are creamy and bold. But every once in awhile, it's nice to have a lighter sauce. This Miso Mushroom Pasta is just as rich as a creamy sauce, but has an elegant mouthfeel. The miso and mushrooms build delicious umami flavor!
Ingredients
- Spaghetti: Or use your favorite type of pasta!
- Extra virgin olive oil: Creates an earthy, velvety base.
- Mushrooms: Use a mixture of varieties. I used shiitake, cremini, and maitake.
- Garlic cloves: You could also add shallots or caramelize sliced onions for even more aromatic flavor.
- Miso paste: The key ingredient and source of delicious umami flavor. Use white miso paste.
- Vegan butter: Helps to add richness.
- Fresh thyme: Or use any seasonal fresh herbs!
- Red wine vinegar: Adds acidity. Or sub with dry white wine—just make sure to cook it off before serving.
- Freshly ground black pepper: Be generous with it!
How to Make Miso Mushroom Pasta
Chop the mushrooms and peel and mince the garlic.
Cook the spaghetti according to package instructions, using salted water. Reserve a ¼ cup of pasta water. Drain once done.
Heat olive oil in a large skillet over medium low heat. Once warm, add mushrooms. Cook for 10-12 minutes.
Add the garlic, stir, and turn heat to low to cook for 3-4 minutes.
Add the thyme leaves. Combine the miso and vegan butter and add to the pan. Stir to combine everything, then add a ¼ cup of pasta water. Let cook for 3 minutes or so.
Add vinegar, salt, pepper, and noodles. Add a generous amount of black pepper, to your preference. Taste and adjust, then serve! Freshly grated vegan parmesan tastes lovely as a garnish.
What to Serve with Miso Mushroom Pasta
A rich salad like my Kale Pomegranate Salad would pair well for a complete dinner. If you prefer a vegetable side, try the Harissa Roasted Carrots! But the Sourdough Garlic Bread is a must-have for soaking up any extra sauce. 😉
Frequently Asked Questions
What type of pasta should I use?
Any type of pasta works here! Choose your favorite. I prefer to use thinner pasta varieties so that the sauce stands out more, versus an overly thick or large pasta.
How long does Miso Mushroom Pasta keep for?
You can store leftover Miso Mushroom Pasta in the fridge for up to 2 days for optimal flavor. Simply reheat on the stovetop in a pan with a little oil.
What can I use instead of vegan butter?
You could always use full fat coconut milk to achieve the rich flavor and texture, or simply use a little extra oil.
What can I do to make the sauce creamier?
Coconut milk is the best way to make this sauce creamier if you prefer.
More Pasta Recipes!
- Creamy Tomato & Spinach Pasta
- Grilled Zucchini Pesto Pasta
- Creamy Lemon Pasta
- Creamy Tomato Gnocchi
- Butternut Squash Mac and Cheese
📖 Recipe
Miso Mushroom Pasta
Ingredients
- 8 ounces spaghetti or your favorite type of pasta
- 2 tablespoons olive oil extra virgin
- 4 cups mushrooms mixed varieties, I used shiitake, cremini, and maitake
- 5 garlic cloves
- 3 tablespoons miso paste
- 3 tablespoons vegan butter
- 1 teaspoon fresh thyme
- 1 teaspoon red wine vinegar
- Black pepper freshly ground
Instructions
- Chop the mushrooms and peel and mince the garlic.
- Cook the spaghetti according to package instructions, using salted water. Reserve a ¼ cup of pasta water. Drain once done.
- Heat olive oil in a large skillet over medium low heat. Once warm, add mushrooms. Cook for 10-12 minutes.
- Add the garlic, stir, and turn heat to low to cook for 3-4 minutes.
- Add the thyme leaves. Combine the miso and vegan butter and add to the pan. Stir to combine everything, then add a ¼ cup of pasta water. Let cook for 3 minutes or so.
- Add vinegar, salt, pepper, and noodles. Add a generous amount of black pepper, to your preference. Taste and adjust, then serve! Freshly grated vegan parmesan tastes lovely as a garnish.
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