Miso Mushroom Pasta

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This miso mushroom pasta is an easy vegetarian dinner recipe that delivers on flavor with garlic and scallions. You can make it in less than 30 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Pasta

Cuisine: Asian, Italian

Servings:

Author: Paige Adams

Ingredients

8 ounces tagliatelle, fettuccine, bucatini or spaghetti
1 tablespoon olive oil
1 pound baby bella mushrooms or cremini mushrooms, sliced
4 scallions, thinly sliced, white and green parts separated
3 garlic cloves, minced
Pinch of kosher salt
1/2 teaspoon black pepper
2 tablespoons butter
2 tablespoons white miso paste
1/4 cup grated parmesan plus more for serving

Instructions

Bring a large pot of salted water to a boil and cook the pasta 1 minute less than the recommended al dente cook time on the package. Reserve 1 cup pasta cooking water before draining.
While the pasta is simmering, heat 1 tablespoon olive oil over medium high heat in a large skillet. Add the mushrooms and sauté for 7-8 minutes until the mushrooms start to brown.
Add the white parts of the scallions, garlic, salt and pepper and continue cooking for a few minutes until the mushrooms are caramelized and fragrant. Transfer the mushrooms to a plate.
Melt the butter and miso paste with 1/2 cup of the reserved pasta cooking water in the skillet. Stir them, so they are smooth and fully combined. (You should not see any lumps). Give the sauce a couple minutes to bubble and thicken before stirring in the cooked pasta.
Fold in the mushrooms, scallion greens and parmesan cheese until the pasta ends up lightly coated in the miso butter sauce. You can add more of the cooking water, 1 tablespoon at a time as needed.
Sprinkle the pasta with grated parmesan for serving as desired.

Notes

Please note, the recipe calls for saving 1 cup of the pasta cooking water. For the sauce, you first stir in a half cup. You may not need the rest of it. Only add 1 tablespoon at a time after you have stirred in the pasta and mushrooms if it seems like the sauce is not coating all the ingredients.

To make the recipe vegan, use dairy-free, plant based butter and parmesan.

If you want to add greens, you can stir in baby spinach or baby arugula with the mushrooms and scallions.

The pasta is best eaten right after you make it. You can keep leftovers in an airtight container in the refrigerator up to 3 days. The pasta will soften more the longer you store it. Reheat it in the microwave or in a skillet with a little oil.

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