Easy Creamy Miso Mushroom pasta (Vegan)
This Miso Mushroom Pasta is incredibly satisfying, thanks to its creamy miso sauce packed with bold umami flavors. It comes together in just 20 minutes, making it the perfect quick and delicious meal.
The sauce is silky, rich, and made with red miso, nutritional yeast, and garlic, creating a deep, savory flavor. Cashews add a creamy texture with a hint of natural sweetness, which balances the bold umami notes while letting the delicate flavor of shiitake mushrooms shine. A sprinkle of fresh thyme on top adds brightness and a fresh finish.
This creamy mushroom miso pasta isn’t just about flavor—it’s also packed with nutrients. With 28 grams of protein and 11 grams of fiber, it’s a meal that will keep you full and satisfied for hours. And since it’s completely vegan, it’s a great choice for anyone looking for a plant-based, protein-rich dish.
Whether you’re a fan of fusion recipes, a mushroom lover, or just someone who appreciates bold flavors, this creamy miso mushroom pasta is sure to become a favorite in your recipe collection. We can’t wait for you to try it!
If you love cooking with mushrooms, you have to try Lion’s Mane Steak – with Lemon Poached Vegetables.
Table of Contents
Why you’ll love this Miso Mushroom Pasta recipe
- Creamy – The sauce is incredibly creamy and silky from the blended cashew nuts. They create a velvety texture that coats the pasta perfectly, making every bite incredibly satisfying.
- Quick and easy to make – This recipe comes together in just a few simple steps. sauté the mushrooms, blend the miso pasta sauce, cook the pasta, and assemble everything together. No complicated techniques are required, you can get delicious results with minimal effort.
- Full of umami-heavy flavors – Red miso, garlic, nutritional yeast, and shiitake mushrooms bring deep, bold umami flavors that make this dish irresistibly flavorful. It tastes like something you’d get at a fancy restaurant.
- Ready in 20 minutes – Perfect for busy weeknights or whenever you need a comforting, gourmet meal without spending hours in the kitchen. A satisfying, high-protein pasta dish that can be done in no time.
If you love creamy pasta recipes, you are also likely enjoy our Vegan Cacio E Pepe, Creamy Leek Pasta With Butter Beans, and Quick High protein vegan pasta (15 minutes).
Ingredients
- Long dried pasta – My favorite pasta for this miso pasta recipe is bavette pasta, which is the shape of flattened spaghetti. It’s a little wider than linguine. In principle, any long-dried pasta will do.
- Shiitake mushrooms – Fresh shiitake have a buttery, earthy flavor and a meaty texture that pairs perfectly with the deep umami of miso.
- Cashew nuts – Create a silky, creamy texture in the sauce while adding a touch of natural sweetness. They act as the perfect vessel for carrying bold umami flavors while still allowing the delicate, buttery taste of shiitake mushrooms to shine through.
- Red miso paste – Bold and packed with deep umami flavor. If you prefer a milder miso taste, you can swap it for white or yellow miso. When buying miso, look for refrigerated, fermented varieties from local fermentation brands or a well-stocked Asian supermarket. Unpasteurized miso will have a more complex flavor and is rich in probiotics. Read about miso’s health benefits here. If you love using miso in your cooking, try our Stuffed Courgette.
- Nutritional yeast – Adds cheesy notes and protein to the miso sauce.
- Salt – Enhances and balances the bold, savory flavors of the dish.
Ingredient Replacements
- Shiitake mushrooms – Different mushrooms can be used in this recipe; we’ve already made this recipe with button mushrooms, oyster mushrooms, and a mix of mushrooms from an Asian grocery store.
- Make it nut-free – Oat or soy cooking cream can be used instead of cashew nuts.
- Use high-protein pasta – Chickpea or lentil pasta will add even more protein to this dish.
- Make it gluten-free – Use gluten-free pasta and check the ingredients on miso, as sometimes wheat can be used in the fermentation process.
- Make it soy free – Look for chickpea miso, which is just as delicious.
- Make it spicy – Chili flakes, black pepper, or even chili oil are a great addition to this Miso Mushroom pasta if you like spicy food.
- Make it fresher – Add a few drops of lemon juice to brighten up the sauce.
Step-by-step instructions
Sautee shiitake mushrooms
- Slice shiitake mushrooms into half a cm, or 0.2 inches thick pieces.
- Heat up the frying pan on medium heat.
- Add a teaspoon of butter to the pan.
- When the butter was melted, add the sliced shiitake and sautee them for 5-6 minutes, mixing occasionally to allow and even cook. If the mushrooms are sticking to the pan, add two tablespoons of water.
- Do not overcook the mushrooms, or they will become unpleasantly chewy.
Miso pasta sauce
- Pour boiling water over the cashews and let sit for 5 minutes.
- Blend the cashews, miso, garlic knob, nutritional yeast, salt, and water. Blend for at least a minute, to ensure there are no pieces of cashews and garlic left.
Cook pasta
- Cook the pasta according to the instructions. Make sure the water is well-salted.
- Cook pasta al-dente, as it will continue cooking when combined with the sauce and mushrooms.
Assembly
- Add the drained pasta and blended sauce to the pan with sauteed shiitake mushrooms. Using tongs, mix everything together until mixed evenly.
How to store Miso Mushroom Pasta
- Store it in an airtight container for up to three days. Reheat in a microwave, or in a pan, adding a few tablespoons of water to loosen the sauce.
Expert tips
- Take your time with blending the miso pasta sauce, to prevent any un-blended pieces of cashews or garlic. This can ruin the experience of this.
- Cook the pasta al dente, as it will continue cooking when combined with the sauce and mushrooms.
- Gluten-free, lentil, and chickpea pasta might absorb more of the sauce than regular durum pasta. Use 1 cup water in sauce when cooking with these types of pasta.
- If the sauce is too thin, or there is too much of the sauce, cook it in the pan with pasta and mushrooms for a minute or two on medium-high heat until it thickens up.
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Creamy Miso Mushroom Pasta (Vegan)
This Miso Mushroom Pasta is incredibly satisfying, thanks to its creamy miso sauce packed with bold umami flavors. It comes together in just 20 minutes, making it the perfect quick and delicious meal.
Equipment
- 1 Medium pot
- 1 Strainer
- 1 Frying pan
- 1 pair of tongs
- 1 blender or mixer
- 1 Knife
- 1 Chopping board
Ingredients
- 180 grams Bavette, linguine, or spaghetti pasta
- 3 tablespoons nutritional yeast
- 250 grams shiitake mushrooms fresh, sliced
- 2 tablespoons miso paste
- 60 grams cashew nuts soaked
- 1 teaspoon salt
- 1 teaspoon butter
- 1/2 teaspoon thyme fresh, optional for garnishing
- 1 knob garlic peeled
- 3/4 cups water
Instructions
Sautee shiitake mushrooms
- Slice 250 grams shiitake mushrooms into half a cm, or 0.2 inches thick pieces.
- Heat up the frying pan on medium heat.
- Add a 1 teaspoon butter to the pan.
- When the butter was melted, add the sliced shiitake and sautee them for 5-6 minutes, mixing occasionally to allow and even cook. If the mushrooms are sticking to the pan, add two tablespoons of water.
- Do not overcook the mushrooms, or they will become unpleasantly chewy.
Miso pasta sauce
- Pour boiling water over 60 grams cashew nuts and let sit for 5 minutes.
- Blend the soaked 60 grams cashew nuts , 2 tablespoons miso paste, 1 knob garlic , 3 tablespoons nutritional yeast, 1 teaspoon salt , and 3/4 cups water. Blend for at least a minute, to ensure there are no pieces of cashews and garlic left.
Cook pasta
- Cook 180 grams Bavette, linguine, or spaghetti pasta according to the instructions. Make sure the water is well-salted.
- Cook pasta al-dente, as it will continue cooking when combined with the sauce and mushrooms.
Assembly
- Add the drained pasta and blended sauce to the pan with sauteed shiitake mushrooms. Using tongs, mix everything together until mixed evenly.
- Plate the pasta and sprinkle 1/2 teaspoon thyme on top, optionally.
How to store Miso Mushroom Pasta
- Store it in an airtight container for up to three days. Reheat in a microwave, or in a pan, adding a few tablespoons of water to loosen the sauce.
Notes
- Cook the pasta al dente.
- Blend the sauce for at least a minute, until it is creamy and there are no pieces of cashew nuts or garlic left that have not been blended.
- Gluten-free, lentil, and chickpea pasta might absorb more of the sauce than regular durum pasta. Use 1 cup water in sauce when cooking with these types of pasta.
- If the sauce is too thin, or there is too much of the sauce, cook it in the pan with pasta and mushrooms for a minute or two on medium-high heat until it thickens up.
Nutrition
Calories: 636kcalCarbohydrates: 94gProtein: 28gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 5mgSodium: 1833mgPotassium: 1040mgFiber: 11gSugar: 8gVitamin A: 77IUVitamin C: 0.1mgCalcium: 44mgIron: 5mg
FAQ
What does miso taste like?
Miso has a strong, savory, and salty flavor with a strong umami punch. The taste varies depending on the type of miso – read about different types of miso.
Can I use a different type of mushroom?
Yes. While shiitake mushrooms add a rich, meaty texture, you can also use button, cremini, or oyster mushrooms. Each variety will bring a slightly different depth of flavor.
What can I use instead of cashew nuts for the sauce?
Oat or soy cooking cream add a similar creamy texture, with a slightly different flavor.
This miso mushroom pasta is one of my favorite pasta dishes. In the past, pasta dishes had to be loaded with cheese for me to appreciate them, but now I am all about creamy umami fusion pasta dishes like this one! I hope you give it a try and love it as much as I do. If you do, I’d love to hear your thoughts – please leave a comment and a star rating to let me know how it turned out! Your feedback not only makes my day but also helps other readers decide if they want to make it too. Happy cooking!
As I commented on reddit, this seem as a manificent recipe and it turned out just like that, it definitely became a comfort food, packed with umami. As I didn’t have fresh thyme, I used dried thyme and some toasted sesame seed, because I just add them to everything and was still wonderful, thanks so much.
Thanks so much for sharing your feedback! We’re so pleased you enjoyed this recipe – it’s also one of our favorites. Completely agree about the toasted sesame seeds, they can elevate so many dishes.
I tried this creamy miso mushroom pasta and absolutely loved it! The recipe is super easy to follow, even if you don’t cook often. The mushrooms give it a nice hearty flavor, and the miso adds a delicious, savory twist that makes the sauce extra special. I couldn’t believe it was vegan – it’s so creamy and comforting! It’s perfect for a cozy dinner, and it only takes about 30 minutes to make. I’ll definitely be making this one again. Highly recommend if you’re looking for a quick, tasty, and healthy meal!
this has become my comfort food so fast, even when I don’t have shiitake, just use button mushrooms, sometimes more miso, sometimes with peanuts added, this is the best recipe.
Hi Gonzalo, so glad to hear you’ve been enjoying this recipe. Thanks so much for sharing your feedback – you made our day! We haven’t tried it with peanuts yet, but sometimes we make it with bacon bits, from this recipe https://givemethevitamins.com/vegan-bacon-alternative/.