Miso mushroom pasta is a creamy, umami-rich pasta made with sautéed mushrooms, white miso, butter, and cream, finished with freshly grated parmesan and pasta water for a silky sauce that clings to every bite. It’s an easy, crave-worthy dinner you’ll find yourself making on repeat.
Why you’ll love it
When it comes to easy weeknight dinners, I often come back to pasta. It’s always comforting, and you can change up the sauces and pasta shapes to avoid falling into a dinner rut. And with only three key components, sauteed mushrooms, a miso sauce, and pasta, this is one of the easiest. This mushroom miso sauce recipe has been on our weekly meal rotation for at least 5 years now and even my 15-year old knows how to make it.
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What You’ll Need
- Pasta – any shape you love. Long noodles for twirling, short shapes for catching the sauce, which is why I used bariloti in the pictures. Use gluten-free pasta if needed, and don’t forget to save a little pasta water (see below) to help create a nice glossy sauce.
- Mushrooms – I used shimeiji, king trumpet, and cremini, here but any mix works: oyster, enoki, or even sliced button mushrooms in a pinch.
- Light soy sauce – for saltiness and umami.
- Dried thyme – Or a few strands of fresh thyme if you have it, because yum.
- Garlic – Lots of it. You can, of course, measure with your heart, but also 5 cloves works well for this particular recipe.
- Butter – For richness and caramelizing the mushrooms. Olive oil or plant-based butter works for a dairy-free version.
- White miso – A mild, slightly sweet fermented soybean paste that adds depth, umami, and creaminess without overpowering the sauce. You can experiment with other types of miso if you want to shake things up, but you may need to decrease how much you use depending on which kind you are using.
- Heavy cream – For a silky sauce. You can sub a dairy-free cream or full-fat coconut milk, or use extra pasta water for a lighter finish.
- Pasta water – Starchy cooking water that helps emulsify the sauce and create a glossy finish
How to Make Creamy Miso Pasta
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (about 1 minute less than package directions). Before draining, reserve at least ½ cup of the pasta water. Drain and set aside.
2. Make the miso butter sauce
In a small bowl, whisk together the white miso and melted butter until smooth. Slowly drizzle in about ¼ cup of the reserved pasta water, whisking continuously, until the sauce is glossy and lightly thickened.
3. Cook the mushrooms
Clean and trim the mushrooms, then tear or slice into bite-sized pieces if needed. Heat a large skillet over medium-high heat and melt the butter (or butter + olive oil). Add the mushrooms in a single layer and let them cook undisturbed for 3–4 minutes to develop color.
Stir and continue cooking until they release their moisture and turn deeply golden, about 8–10 minutes total. Add the garlic and thyme and cook for 30–60 seconds until fragrant. Stir in the soy sauce and salt, then taste and adjust as needed.
4. Combine the pasta and sauce
Reduce heat to medium-low. Add the cooked pasta directly to the skillet with the mushrooms. Pour in the miso butter sauce and toss to coat. Add the heavy cream and gently fold everything together until warmed through, about 1–2 minutes.
5. Finish the sauce
Turn off the heat. Add the grated parmesan gradually, tossing so it melts smoothly into the sauce. If the pasta looks too thick, add a splash of reserved pasta water until the sauce is silky and coats the noodles. Finish with freshly cracked black pepper and adjust seasoning to taste.
6. Serve
Serve immediately while glossy and creamy. Top with extra parmesan and black pepper, if desired.
FAQs
What’s the difference between white miso, yellow miso, and red miso?
White, yellow, and red miso differ in fermentation time, which affects their flavor intensity.
White miso (shiro) is fermented for the shortest time, giving it a mild, slightly sweet flavor that works well in dressings, light soups, and even desserts. Yellow miso (shinshu) is fermented a bit longer, resulting in a balanced, savory taste that’s ideal for everyday cooking like soups, marinades, and sauces. Red miso (aka) is aged the longest, creating a deep, bold, and salty umami flavor best suited for hearty dishes like stews, ramen, and braised meats.
Why should I reserve a bit of pasta water for my pasta?
Reserving a bit of pasta water is the easiest way to level up your pasta sauces. As pasta cooks, it releases starch into the water, so that cloudy liquid becomes a natural thickener. When you add a splash to your sauce, it helps emulsify, or bind, the fat and liquid, creating a smoother, silkier texture that actually clings to the pasta instead of sliding off. It also helps loosen sauces that are too thick without watering them down, since it’s already seasoned and full of starch.
What does miso mushroom pasta taste like?
Miso mushroom pasta has a rich, savory, umami-forward flavor with a balance of creaminess from butter and cream, saltiness from miso and parmesan, and earthiness from the mushrooms. The result is a silky, deeply satisfying sauce that coats the pasta without feeling heavy.
Can I make miso mushroom pasta without cream?
Yes, you can skip the cream and use extra pasta water or a dairy-free alternative like coconut milk or cashew cream. The sauce will be lighter but still flavorful.
Is miso mushroom pasta vegetarian?
Yes, this recipe is vegetarian. To make it fully vegan, use plant-based butter, dairy-free cream, and skip or substitute the parmesan.
Storing Leftovers
Store any leftover miso mushroom pasta in an airtight container in the refrigerator for up to 3–4 days. Because miso-based sauces can thicken and absorb into the pasta as they sit, the noodles may seem a bit dry when chilled. This is normal. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce and bring back that silky texture. Stir halfway through reheating to ensure everything warms evenly, and avoid high heat to keep the miso’s flavor balanced and not overly salty.
More Pasta Dishes to Try
If you loved this miso mushroom pasta, here are a few more pasta (and pasta-adjacent) recipes from the site worth trying next:
- 30-Minute Sausage and Broccolini Pasta Recipe – A hearty, flavor-packed pasta with lemon, capers, and savory sausage that comes together in just 30 minutes.
- One-Pot Cheesy Beef Taco Pasta – A bold, family-friendly twist on pasta night with taco flavors, all cooked in one pot for easy cleanup.
- Caprese Pasta Salad – A fresh, summery option with tomatoes, mozzarella, basil, and a creamy balsamic dressing… perfect for meal prep or entertaining.
- Roasted Red Pepper Pesto Pasta – Smoky, vibrant pesto tossed with pasta for an easy but elevated weeknight dinner.
- Lemon Gnocchi (Gnocchi al Limone) – Creamy, bright, and comforting with plenty of parmesan and fresh lemon.
Miso Mushroom Pasta
Ingredients
Pasta
- 10 ounces dried spaghetti or other pasta, like barilotti, cooked and drained; reserve ½ cup pasta water
For the mushrooms
- 16 ounces mushrooms any mix: white button, cremini, shimeiji, oyster, enoki, etc.
- 5 cloves garlic minced
- 3 sprigs fresh thyme, or 1 teaspoon dried thyme (optional)
- 2 tablespoons butter or a mix of butter and olive oil
- 1 tablespoon light soy sauce
- ¼ teaspoon salt plus more to taste
For the sauce
- 3 tablespoons white miso
- 4 tablespoons butter melted
- ¼ cup reserved pasta water more as needed
- ½ cup heavy cream
- ½-¾ cup parmesan freshly grated plus more to serve
- ½ teaspoon Black pepper plus more to taste
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