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Miso Mushroom Pasta Recipe

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3.8 from 9 reviews

This flavorful Miso Mushroom Pasta recipe combines the earthiness of baby bella mushrooms with a creamy miso and coconut milk sauce. Quickly prepared on the stovetop, it offers a deliciously rich and savory vegan meal that’s perfect for a quick weeknight dinner or a simple yet impressive dish for guests.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Vegan

Ingredients

Pasta

  • 8 oz Pasta of Choice

Mushroom Sauce

  • 16 oz Baby Bella Mushrooms, sliced
  • 3/4 cup Coconut Milk
  • 2 tablespoons Olive Oil
  • 4 cloves Garlic, minced
  • 2 teaspoons Italian Seasoning
  • 1.5 tablespoons Yellow or White Miso Paste
  • Salt and Black Pepper, to taste
  • Fresh Thyme for garnish

Instructions

  1. Cook the pasta: Bring a pot of salted water to a boil on the stovetop. Add your chosen pasta and cook according to package instructions. Stir occasionally to prevent sticking while you prepare the sauce.
  2. Brown the mushrooms: Heat olive oil in a large skillet over medium heat. Add the sliced baby bella mushrooms and cook until they are nicely browned, about 5-7 minutes, stirring occasionally to ensure even cooking.
  3. Sauté the garlic and seasonings: Add the minced garlic to the skillet with the mushrooms and cook for about 1 minute until fragrant. Then sprinkle in the Italian seasoning and stir to combine evenly.
  4. Prepare the miso-coconut sauce: Heat the coconut milk in the microwave for about 20 seconds until warm. Whisk in the miso paste until the sauce is smooth and well combined.
  5. Add the sauce to mushrooms: Pour the creamy miso-coconut milk sauce into the skillet with the mushrooms and garlic mixture. Stir well to coat all the mushrooms and allow it to warm through for 2-3 minutes.
  6. Combine pasta and sauce: Drain the cooked pasta, reserving some pasta water. Add the pasta directly to the skillet and toss everything together. If the sauce seems too thick or dry, gradually add some reserved pasta water until the desired consistency is achieved.
  7. Serve and garnish: Plate the pasta and sprinkle fresh thyme leaves on top as a fragrant garnish. Season with additional salt and black pepper if needed, and serve immediately.

Notes

  • You can substitute coconut milk with any plant-based milk like almond or oat milk for a different flavor profile.
  • Reserve some pasta water to adjust sauce consistency if it reduces too much while mixing.
  • This dish is vegan and gluten-free if using gluten-free pasta.
  • Fresh thyme adds a lovely earthy aroma but can be omitted if unavailable.

Find it online: https://cheftinaskitchen.com/miso-mushroom-pasta-recipe/