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Best Creamy Miso Mushroom Pasta Recipe

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3.8 from 3 reviews

This Best Creamy Miso Mushroom Pasta is a luscious, savory dish that combines earthy mushrooms with a silky miso-infused cream sauce. Quick to prepare in just 25 minutes, it melds the richness of parmesan cheese and cream with the umami punch of white miso and fresh herbs, finished with a bright hint of lemon zest. Perfect for a satisfying dinner that feels both comforting and elegant.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

For the Mushroom Cream Sauce

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 270 grams mushrooms, sliced but not super thinly
  • 3 – 4 garlic cloves, minced
  • 2 tablespoons fresh thyme leaves, divided
  • 3/4 cup single or light cream
  • 1/2 – 1 tablespoon white miso paste
  • 40 grams parmesan, finely grated
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest

For the Pasta

  • Pasta of your choice (about 180-200 grams dried pasta for 2 servings)

Instructions

  1. Cook the pasta: Bring a large pot of well-salted water to a boil and cook the pasta according to package instructions, slightly undercooking it by a minute to allow finishing in the sauce. Reserve one cup of pasta water and drain the pasta.
  2. Prepare mushrooms in batches: Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. To avoid overcrowding, cook mushrooms in two batches, dividing the oil and butter accordingly.
  3. Sear the mushrooms: Add mushrooms to the pan, toss with oil and butter, and leave them undisturbed for 4-5 minutes, turning only once or twice, until they develop a golden brown color.
  4. Combine mushrooms and add aromatics: If cooking in batches, return all mushrooms to the pan, reduce heat slightly, and add minced garlic and 1 tablespoon of thyme leaves. Cook for about a minute until fragrant.
  5. Add cream and simmer: Push mushrooms to one side of the pan, add cream on low heat ensuring it never boils, just a gentle simmer.
  6. Incorporate miso: Whisk white miso paste into the cream until fully dissolved and incorporated.
  7. Melt parmesan in stages: Gradually add the grated parmesan in 2-3 additions, stirring until each batch melts smoothly into the cream sauce.
  8. Season and thicken: Stir in fresh lemon juice and black pepper, letting the sauce simmer gently for a minute or two to slightly thicken.
  9. Finish pasta in sauce: Add the cooked pasta directly into the sauce, mix well, and let it bubble gently for 1-2 minutes to thicken further. Add reserved pasta water a splash at a time if the sauce needs loosening.
  10. Add final fresh flavorings: Stir in the remaining tablespoon of thyme leaves and the lemon zest to elevate the freshness of the dish.
  11. Serve and garnish: Plate the pasta and optionally top with extra parmesan, lemon zest, and thyme leaves for garnish.

Notes

  • You can adjust the amount of miso paste to taste; start with 1/2 tablespoon for a milder umami flavor and increase up to 1 tablespoon if desired.
  • Use your favorite pasta shape such as fettuccine, linguine, or penne to hold the creamy sauce well.
  • Under-cooking the pasta by a minute helps prevent it becoming mushy when finished in the sauce.
  • Reserve pasta water is important to adjust sauce consistency as needed.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion (Japanese-Italian inspired)
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/best-creamy-miso-mushroom-pasta-recipe/