Creamy Miso Mushroom Pasta Recipe

Name: Creamy Miso Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 pound spaghetti, fettuccine, or pasta of choice; Salt, for the pasta water; 1 tablespoon olive oil; 6 ounces cremini mushrooms, sliced; 4 tablespoons unsalted butter; 2 cloves garlic, minced; 1/3 cup freshly grated Parmesan cheese; 2 tablespoons white miso paste; Optional: Fresh sage, parsley, or thyme, for garnish

In This Recipe

What Is Miso?
Customizable Pasta
Mushroom Tips
Storing Leftovers

Creamy miso mushroom pasta is the very definition of a weeknight dinner. It requires just 8 ingredients and comes together in 30 minutes. This recipe features tender mushrooms and al dente noodles tossed in a creamy, salty, umami-rich sauce.

I adapted this recipe from Alexa Weibel’s popular Five-Ingredient Creamy Miso Pasta recipe in The New York Times. In my version, I add mushrooms to make the dish more hearty and filling and garlic for even more flavor.

Two Plates of Creamy Miso Mushroom Pasta — Simply Recipes / Hannah Zimmerman

What Is Miso?

Miso is a paste typically made from fermented soybeans, rice, and salt. It has a salty, umami flavor and is popular in Japanese cooking.

There are two types of miso paste that are commonly found in the U.S.: white miso paste and red miso paste. White miso paste contains more rice and is fermented for less time, so it has a lighter flavor. Red miso is fermented for longer and contains more soybeans, so it has a deeper umami flavor.

I prefer white miso paste in this recipe. Its milder flavor doesn’t overwhelm the other flavors in the dish.

Customize Creamy Miso Mushroom Pasta

One reason why I love this recipe is how easily customizable it is to fit your flavor preferences. Here are some ways you can make it your own:

Add a sprinkle of red pepper flakes to the sauce for a kick.
For a deeper flavor, lightly brown the butter before making the sauce.
Cremini mushrooms can be swapped for portobello mushrooms, shiitake mushrooms, or oyster mushrooms. You can also double the mushrooms if you like.
For even more flavor, add some fresh or dried herbs to the sauce. Parsley, thyme, and oregano are great options.

Creamy Miso Mushroom Pasta on a Plate with a Fork — Simply Recipes / Hannah Zimmerman

Tips for Cooking with Mushrooms

I absolutely love to cook with mushrooms, but they can be tricky to work with since they are porous. Follow these quick tips to make perfectly sautéed mushrooms every time:

Do not wash your mushrooms by rinsing them under water. Instead, wipe them down with a damp paper towel.
When you are sautéeing the mushrooms, be careful not to overcrowd the pan. Overcrowding the pan will result in mushy, watery mushrooms. You want each mushroom slice to be touching the bottom of the pan so it can sear and brown. If your pan isn’t large enough, sauté the mushrooms in multiple batches.
Mushrooms tend to stick to the pan, so don’t skimp on the oil.

How to Clean and Prep Mushrooms for Cooking

How to Store Leftovers

This recipe is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you are ready to eat the leftover noodles, transfer them to a bowl, add a tablespoon of water to thin out the sauce, and microwave for 1 minute, or until heated through. Mix the reheated noodles before eating.

Pasta in 30 Minutes or Less

Creamy Miso Mushroom Pasta

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 6 servings

1 pound spaghetti, fettuccine, or pasta of choice
Salt, for the pasta water
1 tablespoon olive oil
6 ounces cremini mushrooms, sliced
4 tablespoons unsalted butter
2 cloves garlic, minced
1/3 cup freshly grated Parmesan cheese
2 tablespoons white miso paste
Optional: Fresh sage, parsley, or thyme, for garnish

Cook the pasta:

Fill a large pot with water and season with a generous amount of salt. Bring it to a boil over high heat.

Add the pasta and cook according to the package instructions. Reserve a cup of pasta water, then drain the pasta in a colander. Set the colander over the pasta pot so it stays warm.

Simply Recipes / Hannah Zimmerman
Sauté the mushrooms:

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté until golden, 5 to 8 minutes. Add the mushrooms to a bowl or directly to the empty pasta pot.

Simply Recipes / Hannah Zimmerman
Make the sauce:

Carefully rinse and dry off the skillet that you used to cook the mushrooms, then put it back on the stove over medium heat. Add the butter to the skillet and let it melt. Add the garlic and sauté until fragrant, about 2 minutes.

Add the Parmesan, miso, and 1/2 cup reserved pasta water and stir until the cheese is melted and all ingredients are evenly combined, 2 to 4 minutes.

Simply Recipes / Hannah Zimmerman
Assemble the pasta:

Add the sauce to the pot with the pasta and mushrooms and toss until all of the pasta is coated in sauce. Add more pasta water, if needed, to thin out the sauce. Sprinkle with fresh herbs, if using.

Serve fresh. Store leftovers in a covered container in the fridge for up to 3 days.

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Simply Recipes / Hannah Zimmerman

Nutrition Facts (per serving)
251	Calories
12g	Fat
29g	Carbs
7g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	251
% Daily Value*
Total Fat 12g	16%
Saturated Fat 6g	30%
Cholesterol 25mg	8%
Sodium 319mg	14%
Total Carbohydrate 29g	10%
Dietary Fiber 2g	6%
Total Sugars 4g
Protein 7g
Vitamin C 0mg	2%
Calcium 68mg	5%
Iron 1mg	7%
Potassium 231mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.