With a deeply flavourful base, where earthy sautéed mushrooms mingle with an aromatic mix of shallots, ginger, and garlic, this miso mushroom pasta is guaranteed a new favourite. The rich, velvety sauce made with miso paste, heavy cream, soy sauce coats every strand of the pasta, with a touch of honey balancing the savoury depth.
A drizzle of chilli oil is the game-changer in this recipe. The spicy, aromatic crunch of the oil cuts through the creaminess, bringing the dish to the next level! A splash of lemon juice brightens the dish, while the fresh coriander adds a refreshing note, making every bite delicious and irresistible. Ready in under 30 minutes, this miso mushroom pasta is the perfect comfort food for a weeknight treat.
Table of contents
Why you’ll love this recipe
- Packed with umami: The combination of miso, mushrooms, and garlic creates a deep, savoury richness that makes every bite irresistible. Miso adds a fermented taste, while the mushrooms bring an earthy depth.
- Spicy and creamy: The chilli oil adds a spicy kick and umami depth to the dish, transforming each bite with a slow-building heat that makes this pasta so addictive and satisfying!
- Bright and balanced: Adding a splash of lemon juice and honey balances the rich umami with a touch of sweetness and tang, while fresh coriander and a sprinkle of spring onions adds freshness and crunch in every bite.
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Ingredients for miso mushroom pasta
- Pasta: I used penne pasta for this recipe as their tubular shapes trap the creamy, savoury sauce, making every bite incredibly hearty and comforting. You can also use rigatoni, fettuccine, or tagliatelle for this recipe.
- Mushrooms: I used a combination of shiitake mushrooms and chestnut mushrooms as these deliver an earthy, slightly nutty flavour with a chewy texture. Other mushrooms like porcini, button, or oyster mushrooms work well!
- Aromatics: The sautéed garlic, ginger, and shallots create a deep flavourful base that elevates the entire dish.
- Cooking wine: Adds a depth of flavour and complexity that balances the earthy, savoury notes.
- Miso paste: This adds a fermented complexity of flavour to the dish, delivering a deep, savoury richness.
- Soy sauce: Enhances the dish with its savoury, umami flavour, balancing the salty, slightly funky taste of miso.
- Heavy cream: Gives the sauce its rich, creamy goodness that neutralises the bold, savoury, and spicy flavours.
- Chilli oil: The star of the recipe! It adds a fiery, aromatic punch to the dish, cutting through the creaminess with its heat, while adding an extra crunch to each bite. Adjust the amount depending on your heat tolerance!
- Honey: Adds a subtle sweetness to balance the rich, savoury flavours.
- Lemon juice: This brightens the dish with its freshness, adding a zing that balances the rich, creamy flavour.
- Fresh coriander (or parsley): Add a refreshing note that makes the dish more appealing. Add them right in the end to maintain their freshness.
- Spring onions: For garnish.
How to make miso mushroom pasta
- Cook the pasta: Bring a pot of salted water to boil, and cook the pasta to al dente (2 minutes less than the package recommends). Drain and reserve 1 cup of pasta water.
- Prepare ingredients: While the pasta boils, prepare other ingredients – thinly slice shallots, garlic, ginger, and mushrooms.
- Sauté aromatics: Heat some oil in a pan over medium high heat. Transfer shallots, ginger, and garlic into the pan, and sauté until fragrant.
- Sauté mushrooms: Add in shiitake mushrooms and chestnut mushrooms, then stir fry until golden and tender. Add a drizzle of cooking wine, and stir to mix well.
- Make the miso sauce: Add in miso paste and about 2 ladles of pasta water, mix well.
- Combine with pasta: Add the drained pasta to the pan along with soy sauce, honey, and a squeeze of lemon juice. Stir to mix well.
- Pour in cream: Reduce the heat to medium. Pour in heavy cream, and a drizzle of chilli oil (adjust based on your heat tolerance). Stir to mix well.
- Finish with fresh coriander: Add in a handful of freshly chopped coriander. Give it a stir.
- Serve: Transfer the creamy miso mushroom pasta to a plate, drizzle some extra chilli oil, and garnish with spring onions on top. Enjoy!
Success tips on making miso mushroom pasta
Sauté mushrooms until golden.
As you sauté mushrooms together with the mix of aromatics, it transforms their earthy taste to a savoury, slightly nutty, and meaty flavour, making the dish delicious and flavourful.
Add a splash of cooking wine.
Adding a splash of Shaoxing wine or white wine while cooking the mushrooms balances the richness, neutralising the earthy taste.
Stir in cream over medium/low heat.
If you pour in cream over a heat that’s too high, it can cause it to separate or curdle, resulting in a grainy/oily texture. Reduce the heat before pouring, and stir to incorporate the cream with the sauce and pasta evenly.
Reserve pasta water.
Mix together the miso paste with reserved pasta water to help blend the mushrooms with miso. The starchy pasta water enables the pasta to cling onto the sauce as well.
Offering a harmonious blend of creamy, savoury, and umami flavours, this miso mushroom pasta features al dente pasta in a velvety sauce that’s rich and utterly addictive, with just the right amount of heat that keeps you coming back for more. Quick enough for a weeknight meal, or delicious enough to impress, this dish is going to become your new obsession!
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Miso Mushroom Pasta
Ingredients
- 200 g pasta
- 3 garlic cloves sliced
- 1 tsp ginger sliced
- 1 shallot sliced
- 200 g shiitake mushrooms sliced
- 100 g chestnut mushrooms sliced
- A drizzle of cooking wine (Shaoxing wine, sake, or white wine)
- 1 tbsp miso paste
- 1-2 ladles pasta water
- 1 tbsp soy sauce
- 1 tbsp honey
- A squeeze of lemon juice
- 1/2 cup heavy cream
- 2-3 tbsp chilli oil
- 2 fresh coriander chopped
- 1 spring onion chopped (for garnish)
Instructions
- Cook the pasta: Bring a pot of salted water to boil, and cook the pasta to al dente (2 minutes less than the package recommends). Drain and reserve 1 cup of pasta water.
- Prepare ingredients: While the pasta boils, prepare other ingredients – thinly slice shallots, garlic, ginger, and mushrooms.
- Sauté aromatics: Heat some oil in a pan over medium-high heat. Transfer shallots, ginger, and garlic into the pan, and sauté until fragrant.
- Sauté mushrooms: Add in shiitake mushrooms and chestnut mushrooms, then stir fry until golden and tender. Add a drizzle of cooking wine, and stir to mix well.
- Make the miso sauce: Add in miso paste and about 2 ladles of pasta water, mix well.
- Combine with pasta: Add the drained pasta to the pan along with soy sauce, honey, and a squeeze of lemon juice. Stir to mix well.
- Pour in cream: Reduce the heat to medium. Pour in heavy cream, and a drizzle of chilli oil (adjust based on your heat tolerance). Stir to mix well.
- Finish with fresh coriander: Add in a handful of freshly chopped coriander. Give it a stir.
- Serve: Transfer the creamy miso mushroom pasta to a plate, drizzle some extra chilli oil, and garnish with chopped spring onions on top. Enjoy!
