Creamy Miso Mushroom Pasta

Back
Print Recipe

Creamy Miso Mushroom Pasta

Savory miso, earthy mushrooms, and a velvety dairy-free cream sauce come together in this quick and comforting pasta dish. Elegant enough for company, easy enough for a weeknight and ready in 30 minutes.
My Notes:
Click here to add your own private notes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Meal Type: Dinner, Pasta
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather)
Tool: Stove
Ingredient: Mushrooms, Pasta
Showcase: Latest Recipes
Servings: 4
Ingredients
  • 10 oz tagliatelle or linguine (use gluten-free if preferred)
  • 2 tablespoon(s) vegan butter
  • 14 oz oyster or cremini mushrooms sliced
  • 1 yellow onion finely diced
  • 4 clove(s) garlic minced or pressed
  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) miso paste (white or dark)
  • 1½ cup(s) vegan heavy cream or full-fat coconut milk
  • 2 tablespoon(s) vegan parmesan cheese optional, for richness
  • Salt and pepper to taste
US Customary - Metric
Instructions
  • Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  • Sauté the mushrooms: Melt 2 tablespoons vegan butter in a large skillet or sauté pan over medium-high heat. Add mushrooms and cook 6–8 minutes, stirring occasionally, until golden and most of the moisture has evaporated. Season lightly with salt and pepper and remove from the pan.
  • Make the sauce base: In the same pan, add olive oil, onion, and garlic. Cook over medium heat for 3–4 minutes until softened and fragrant.
  • Add the cream and miso: In a small bowl, whisk miso paste into the heavy cream or coconut milk until smooth. Pour the mixture into the pan with the onions and bring to a gentle simmer.
  • Combine: Return mushrooms to the pan, add the cooked pasta, and toss to coat. Gradually add splashes of reserved pasta water until the sauce reaches your desired consistency. Stir in vegan Parmesan, if using. Serve hot.
Notes
Oil-free option: Sauté mushrooms, onions, and garlic in a few tablespoons of broth or water. Omit the oil in the sauce.
Gluten-free: Use gluten-free pasta and ensure your miso is gluten-free.
Storage: Keeps up to 4 days in the fridge. Reheat gently with a splash of plant-based milk or water to loosen the sauce.
Flavor tip: Add a drizzle of toasted sesame oil or a squeeze of lemon before serving for a pop of flavor.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 580kcal | Carbohydrates: 65g | Protein: 16g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 289mg | Potassium: 839mg | Fiber: 6g | Sugar: 4g | Vitamin A: 363IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 6mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan