Miso paste works surprisingly well when mixed with cream, garlic and pasta for this simple miso pasta recipe. I like to add mushrooms for some extra texture.
If you’re on the look out for simple, comforting pasta dishes with absolutely bags of savoury flavour then this miso pasta is exactly what you need.
The buttery, garlic sauce enriched with miso paste and finished with a drizzle of cream is the perfect accompaniment to fried mushrooms and pasta.
Miso is a pretty magical ingredient when it comes to adding a beautifully deep, savoury, umami flavour to all kinds of different dishes. It’s traditionally a Japanese ingredient made from fermented soybeans but it works so well in all kinds of different cuisines.
In the past I’ve added it it to this roasted cauliflower soup, used it for miso broccoli and in this mushroom miso soup but I think this miso pasta might just be my favourite.
Ingredients
- Pasta: You could pretty much use any cut of pasta for this recipe but I chose conchiglie because those little shells fill with that beautiful creamy sauce for a burst of richness in each bite
- Mushrooms: Chestnut mushrooms work nicely here but feel free to go for your favourite - shitake could be a fun alternative
- Olive Oil
- White Wine Vinegar: Adds a much needed tang to the rich sauce
- White Miso: This is available in most supermarkets or you can easily find it online
- Butter
- Garlic: Plenty of it!
- Light/Single Cream
- Parsley: This makes a great garnish and adds a little bit of freshness but you could leave out if you prefer
- Salt and Pepper
See recipe card for quantities.
Instructions
Chop the mushrooms and add to a large skillet with the olive oil.
Bring a pot of water to the boil and cook the pasta according to packet instructions.
Mix the miso, butter and garlic together in a bowl.
Remove the mushrooms from the pan and add the miso mixture and cook for a couple of minutes.
Add the mushrooms, cream and a little pasta water to the pan.
Toss in the pasta and mix until well coated.
Hint: Adding the pasta water to the sauce helps to thicken it and makes it stick to the pasta.
If you're as into mushrooms as I am then try making these mushrooms on toast with vegetable top pesto!
Substitutions
- Gluten Free: All you need to do is switch out the pasta for your regular gluten free brand
- Vegan: If you’re looking to make a dairy free version of this recipe then you can swap the butter for extra olive oil and use a dairy free cream
Variations
- Spicy: A little spicy kick would be delicious in this recipe. Try drizzling chilli oil over the pasta before serving
- Veggies: A leafy green veg would be great stirred through this pasta before serving. Try baby spinach to up the veg content
If spicy pasta is your thing then make sure you try out this nduja pasta recipe!
Storage
Leftovers of this recipe can be stored in a sealed container in the fridge for up to 3 days.
I don’t recommend freezing this pasta.
FAQ
Brown miso is fermented for a longer time than white miso and therefore has a much more intense and salty flavour. I’d be cautious about using brown miso in this recipe for that reason. If brown miso is all you can get then cut down the amount you’re using to account for the saltier flavour.
Miso is made from a combination of fermented soybeans, salt and a grain (rice or barley).
Miso is full of vitamins and minerals including vitamin K, zinc, protein and calcium. It’s a great ingredient to include in a healthy diet.
Related: If comforting pasta recipes are your thing then make sure you give this orzo risotto with mascarpone a go!
Related
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Recipe
Miso Pasta with Mushrooms
Ingredients
- 1 lb/500g Pasta
- 8 oz/225g Mushrooms of your choice
- 2 tablespoon Olive Oil
- 1 teaspoon White Wine Vinegar
- 2 tablespoon White Miso
- 4 tablespoon Butter
- 5 cloves Garlic crushed
- ⅔ cup/150 ml Cream
- Small bunch Parsley finely chopped
- Salt and Pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to packet instructions.
- While the pasta cooks chop the mushrooms into large pieces. Heat the olive oil in a large skillet over a medium heat and add the mushrooms. Cook for 5 minutes until browned and crispy. Add the vinegar then toss and set the mushrooms aside.
- Mix the miso, garlic and butter together in a bowl. Add to the skillet over a medium heat and cook for a couple of minutes. Add the mushrooms and cream, a little pasta water and the cooked pasta. Toss well until the pasta is coated in the sauce. Serve.
Notes
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