Quick Creamy Miso Mushroom Pasta Has Tons of Umami Flavor
A creamy miso sauce and mushrooms give this easy, super simple pasta tons of umami flavor. Creamy miso mushroom pasta is a weeknight win—ready in just 30 minutes.
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.
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.
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 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.
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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.
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.
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.
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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