This creamy miso mushroom pasta is comfort food at its best - rich, savory, and deeply umami with just the right touch of creaminess. The miso adds a salty, nutty depth that perfectly complements the earthy mushrooms, while Parmesan and cream bring it all together into a luscious, silky sauce. It’s an easy weeknight dinner that tastes like it came from a restaurant!
My other recipes are also really delicious! Check out the gochujang pasta as well as my ssamjang pasta.
🍶 What Is Miso?
Miso is a traditional Japanese fermented soybean paste made with soybeans, salt, and koji (a type of fungus used in fermentation). It comes in various types - white, yellow, and red - each with unique flavor profiles ranging from mild and sweet to robust and salty.
In this pasta, miso adds a deep umami richness similar to what anchovies or soy sauce might bring. It’s the secret ingredient that makes your creamy pasta taste more complex and irresistible.
🥣Ingredients
Here’s what you’ll need to make this delicious miso pasta - no measurements, just the essentials and why they matter:
- Pasta of choice – Any short pasta like castellane, rigatoni, or penne holds the sauce beautifully.
- Olive oil – For sautéing and bringing out the natural flavors of the mushrooms.
- Brown mushrooms – Earthy and meaty; the base of the umami flavor.
- Shallots – Add a subtle sweetness and aromatic depth.
- Garlic – Because no good pasta starts without garlic!
- Butter – For richness and a glossy finish.
- Miso paste – The secret umami bomb that makes this pasta special.
- Cream – To balance the salty miso and create a velvety sauce.
- Parmesan cheese – Adds nutty flavor and helps thicken the sauce.
- Fresh parsley – Brightens the dish and adds a hint of freshness.
- Black pepper – For a touch of spice and depth.
- Pasta water – Helps emulsify and loosen the sauce for the perfect texture.
- Optional toppings – Extra Parmesan, chopped parsley, or chili oil for finishing.
See recipe card for quantities.
📖Instructions
Step 1:
Cook the pasta – Boil your pasta in lightly salted water according to package instructions. Before draining, reserve some pasta water - this liquid gold helps bring the sauce together.
Sauté the mushrooms – Heat olive oil in a large pan over medium heat. Add sliced mushrooms and cook until golden and slightly crispy on the edges.
Step 2:
Add aromatics – Stir in minced shallots and garlic. Sauté until fragrant and translucent.
Create the miso cream base – Push everything to one side of the pan. On the empty side, melt butter and add miso paste and cream. Stir until the miso dissolves completely into a smooth sauce.
Step 3:
Combine – Add the cooked pasta to the pan and toss to coat evenly. Drizzle in a splash of pasta water to achieve your desired consistency.
Finish with cheese and herbs – Stir in shredded Parmesan, chopped parsley, and plenty of black pepper.
Step 4:
Serve and garnish – Top with more Parmesan, parsley, and a drizzle of chili oil if you like a little heat. Enjoy immediately!
Hint: Use the pasta water! It loosens everything up and makes the sauce silky.
Substitutions and Variations
- Miso: Use white miso for a milder flavor or red miso for more intensity. If you don’t have miso, try soy sauce for a similar umami kick (though it won’t be quite the same).
- Cream: Replace with oat cream, coconut cream, or cashew cream for a dairy-free version.
- Parmesan: Use nutritional yeast or vegan Parmesan for a plant-based option.
- Mushrooms: Any type works - try cremini, shiitake, or oyster mushrooms for more depth.
- Add protein: Stir in sautéed chicken, shrimp, or tofu for a heartier meal.
- Make it spicy: Add chili flakes or top with chili oil for a kick.
- Add greens: Toss in spinach or kale at the end for extra color and nutrients.
- Truffle twist: Finish with a drizzle of truffle oil for an elevated, restaurant-style touch.
Equipment
You do need some equipment for this recipe.
- Large pot for boiling pasta
- Deep skillet or sauté pan
- Wooden spoon or spatula
- Fine grater for Parmesan
- Measuring cup for reserving pasta water
Storage
Store leftover creamy mushroom miso pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk, cream, or water to bring back the silky texture. Avoid freezing - the cream sauce may separate. If you're lazy you can also microwave it!
Top Tip
When adding the miso, don’t crank up the heat! High temperatures can dull its delicate flavor. Stir it in gently over medium heat for the best umami punch.
FAQ
A: Yes! Swap butter and cream for plant-based alternatives and use vegan Parmesan.
A: White or yellow miso works best for creamy sauces - mild, balanced, and slightly sweet.
A: Yes, but freshly grated is best - it melts more smoothly and enhances the flavor.
A: The starchy water helps the sauce cling to the noodles and gives it that luxurious, restaurant-quality finish.
Creamy Miso Mushroom Pasta
This creamy miso mushroom pasta is the ultimate comfort food. Rich, savory, and deeply umami with just the right touch of creaminess.
Ingredients
- 300g pasta of choice (I’m using castellane)
- 2 tablespoon olive oil
- 250g brown mushrooms, sliced
- 2 shallots, finely minced
- 2 cloves of garlic, minced
- 1 tablespoon butter
- 2 tablespoon miso
- 175ml cream
- 50g parmesan, shredded (around ½ cup)
- 2 stalks parlsey, chopped
- Black pepper to taste
- Pasta water
- Optional: grated parmesan cheese, parsley, and chili oil to finish
Instructions
- Cook pasta according to package instructions in lightly salted water. Before straining, reserve about ½ cup of pasta water.
- In a large pan, heat olive oil over medium heat. Add mushrooms and fry until golden brown. Add in shallots and garlic, then sauté until translucent. Push everything to one side, on the empty side add butter, miso, and cream. Stir until the miso has dissolved completely.
- Add in the pasta and mix to combine. Drizzle in pasta water to help loosen up the sauce. Sprinkle in parmesan, chopped parsley, and lots of black pepper.
- Finally, serve and garnish with more parmesan, parsley, and a drizzle of chili oil.
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