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Best Creamy Miso Mushroom Pasta Recipe

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4.2 from 50 reviews

A rich and creamy miso mushroom pasta that combines sautéed mushrooms, fragrant thyme, and a luscious miso cream sauce with parmesan and lemon zest. Perfect for a comforting yet sophisticated vegetarian meal.

Ingredients

Sauce and Mushroom Mixture

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 270 grams mushrooms, sliced but not super thinly
  • 3 – 4 garlic cloves, minced
  • 2 tablespoons fresh thyme leaves, divided
  • ¾ cup single or light cream
  • ½ – 1 tablespoon white miso paste
  • 40 grams parmesan, finely grated
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest

Pasta

  • Pasta of your choice (110 grams dried per person or 150 grams fresh per person)

Instructions

  1. Cook the pasta: Bring a pot of well-salted water to a boil and cook your pasta according to package directions, slightly undercooking by about one minute so it can finish cooking in the sauce. Reserve a cup of pasta water before draining.
  2. Cook the mushrooms in batches: Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. To avoid overcrowding, cook mushrooms in two batches, dividing the oil and butter accordingly.
  3. Sauté mushrooms: Add mushrooms to the pan, coat with oil and butter, and leave them undisturbed for 4–5 minutes, turning only once or twice, until they turn golden brown.
  4. Add garlic and thyme: If cooked in batches, combine all mushrooms back in the pan. Lower the heat slightly, then add minced garlic and 1 tablespoon of fresh thyme leaves. Cook for one minute until fragrant.
  5. Add cream and miso: Push mushrooms to one side, pour in the cream on low heat (do not let it boil), and whisk in miso paste until fully incorporated into a smooth sauce.
  6. Melt the parmesan: Gradually add the grated parmesan in 2 or 3 additions, allowing it to melt into the cream between each addition, stirring gently.
  7. Season and thicken: Stir in lemon juice and black pepper. Let the sauce simmer gently for one to two minutes to thicken slightly.
  8. Combine pasta and sauce: Add the cooked pasta directly into the sauce, toss well, and let it simmer gently for another minute or two to allow the flavors to meld and the sauce to thicken further. Use reserved pasta water to loosen the sauce if necessary.
  9. Finish with herbs and lemon zest: Stir in the remaining tablespoon of fresh thyme leaves and lemon zest for brightness.
  10. Serve: Plate the pasta and optionally top with extra parmesan, lemon zest, and thyme leaves for garnish.

Notes

  • To serve four people, simply double the recipe exactly.
  • Adjust miso paste quantity based on preference—start with ½ tablespoon if unsure, then add more for stronger flavor.
  • Use very finely grated parmesan, preferably with a microplane or fine grater, to ensure smooth melting.
  • For portions, use 110 grams of dried pasta or 150 grams of fresh pasta per person.
  • Reserve some pasta water before draining to thin out the sauce if it becomes too thick.

Find it online: https://deliciousyum.com/best-creamy-miso-mushroom-pasta-recipe/