This creamy miso mushroom pasta has ALL the umami flavors. Golden toasted mushrooms mixed into a rich creamy sauce with miso paste, parmesan cheese, fresh herbs and lemon juice. Perfectly balanced and insanely delicious. Easy enough for a weeknight dinner but impressive enough for a dinner party where guests will be wowed.
Hello! I had some miso paste left over from testing my broccoli pasta recipe and knew I needed to make a luscious creamy mushroom sauce with it. If you haven't used miso in a pasta, don't be afraid! It adds spectacular flavour and seasoning and is similar to nduja in it's depth of flavor adding abilities!
This is similar to my very popular Creamy Mushroom Pasta with Olives, so make sure you try that if you haven't.
The full ingredient list and cooking method is in the recipe card below.
Fresh Mushrooms - Use any type of mushrooms you like. I use brown or white mushrooms but a combination of anything including cremini mushrooms or shiitake mushrooms would be great too.
Single or light cream - I don't like to use heavy cream as I find it can get too thick as I always add parmesan to the sauce.
White miso paste - Miso is a fermented soy bean paste used in Japanese Cuisine, you've probably tried miso soup before. The colour name is a bit confusing as the white paste is still quite brown in colour. It's really easy to find in supermarkets now and usually comes in a tub. You can get red miso paste too but I haven't tested that with this sauce.
Fresh thyme - I always love to use fresh herbs in my pasta sauces.
Parmesan cheese - Finely grated with a microplane or using the star side of your box grater.
Substitutions or variations
- Miso - I have used a tablespoon as I love a lot of flavour. If you aren't sure about it then start with ½ tablespoon and go from there.
- Herbs - Substitute the fresh thyme for rosemary or sage.
How to make creamy miso mushroom pasta
Step 1: Sautée the mushrooms in olive oil and butter over a medium-high heat in a large skillet. Do them in a couple of batches if necessary. Also get your pasta cooking in a large pot of water.
Step 2: Cook the mushrooms for 4 - 5 minutes, turning only once or twice until golden brown. Lower to a medium heat if you need.
Step 3 - Lower to a medium-low heat. Add the minced garlic and thyme and cook for a further minute.
Step 4 - Push mushrooms to side then whisk in the miso, add the parmesan, lemon juice and black pepper and let it gently simmer to thicken.
Step 5: Add the cooked pasta straight into the creamy miso mixture, mix well, add the rest of the thyme leaves and lemon zest and cook for 1-2 minutes to thicken some more.
To serve: Serve between heated bowls or plates and top with a scattering of fresh thyme and lemon zest, plus some extra parmesan if you wish. Some red pepper flakes would also be delish!
Keep mushrooms in the main section of your fridge - not the vegetable crisper draws. It is too moist for them!
Cooking the sautéed mushrooms - I do them in two batches (or in two pans at the same time) so they aren't over crowded. The best way to get golden brown mushrooms is to add to pan, toss in the olive oil and butter then leave them alone. Let them toast up and just turn once rather than moving them around.
Measure ingredients by weight where applicable - I want you to have success and if I was to measure a cup of mushrooms or a cup of parmesan it might be different to how you do it. That is why I weigh most ingredients, including the pasta.
Keep an eye on your heat - When you add the cream you want to turn your stove down to a low heat. The cream should never be boiling.
Cooking the pasta - I like pasta to be al dente so I tend to undercook it by a minute so it can finish cooking in the sauce. No one likes overcooked pasta!
A little tip for creamy sauces
Creamy sauces thicken up FAST when taken off the heat. That is why I always make sure the sauce is really saucy in the pan, maybe even thinner than you think. By the time you take it off the heat, serve it in your bowls and get it to the table it will continue to thicken.
This is why the starchy pasta water is your best friend. ALWAYS reserve a big cup or mug of the pasta water before draining so you can thin a sauce down if you need. I very rarely drain my pasta in a colander I usually transfer it directly from the water into the sauce with a spider strainer. Then the pasta water is sitting there in the pot for me to ladle in as I need.
What pasta shape is best?
Look, as I always say, I am not a rule follower. Plus this is definitely not a traditional dish so use any type of pasta you like, fresh or dried. I had some maccheroni in the cupboard so I used that. I feel with mushrooms a short pasta shape works best.
Feel like making some pasta from scratch? My favourite shape is my homemade orecchiette. It can be slightly tricky to master so for something easier then my hand rolled gnocchi sardi is delicious. If you are after a long noodle shape then use my easy homemade pasta dough and cut into homemade pappardelle or use a fettuccine or spaghetti cutter.
I don't love storing pasta as I don't feel like it reheats super well. However it will keep in the fridge in an airtight container for 3 days.
It really is readily available in supermarkets so try and hunt some out. You could use ½ tablespoon of soy sauce but it has a much thinner consistency. It would still be delicious if you left the miso out entirely.
I have never had this happen to me. Don't have your heat too high and stir it in straight away, I like to use a flat whisk for this.
Want some other sauces to try?
If you loved this creamy miso pasta recipe next time try my Broccoli Pasta Recipe as it also uses miso paste! If it doesn't need to be vegetarian then try one of my recipes with nduja, my Creamy Nduja Pasta Sauce is pretty great. Another favourite creamy sauce is my Roast Garlic and Lemon Pasta. Creamy pasta dishes really are my favourite, the ultimate comfort food!
Made this recipe and loved it?
I would love love LOVE if you could leave me a review down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!Print