Miso Mushroom Pasta Recipe
Pasta is one of those comforting meals that is simple to make, appeals to most adults and kids, and usually boasts a quick cooking time, making it perfect for a weeknight dinner. With so many variations these days, you can find the right pasta for your dietary needs and preferences to make it a win-win dinner solution for everyone. We could all use simpler pasta recipes in our main dish repertoire, and this miso mushroom pasta is one you'll want to bring into your monthly meal rotation.
Wellness coach and recipe developer Miriam Hahn brings us this recipe, and says, "I love the combination of meaty mushrooms and the umami flavor of miso. It's a very satisfying dish that is comfort food at its finest, but still light enough to keep you feeling energized." Read on to learn how to make this savory and umami-flavored vegan meal in under 20 minutes.
Gather the ingredients for miso mushroom pasta
To make this recipe, you can begin your grocery store visit in the produce area and pick up some garlic, cremini mushrooms, lemon, and spinach. You might find the miso paste in the produce area as well. "My favorite type of miso is the white variation because it's milder and sweeter than the red type, but still gives you lots of umami flavor," Hahn shares.
Next, pick up some fettuccine or your favorite type of pasta, soy sauce, coconut milk, nutritional yeast, vegan butter, salt, red pepper flakes, and some oil for sauteing. "Make sure to buy canned unsweetened coconut milk. This will give you the creaminess you need while keeping the meal vegan," Hahn remarks.
Cook the pasta and start the mushrooms
Start cooking the pasta, being mindful that you'll want to save ½ cup of the pasta water. "The pasta water contains some starch and will help the sauce coat the noodles, making them creamy and delicious," Hahn says.
The beautiful thing about this recipe is that as the pasta cooks, you can get everything else prepared. While your pasta is cooking, pull out a frying pan and add the oil. Bring the heat to medium-high and add the garlic and mushrooms and cook for 10 minutes, stirring frequently.
Make the sauce
To make the savory umami sauce, start by grabbing a small pot. Add the butter, miso paste, soy sauce, coconut milk, nutritional yeast, and salt, and cook on low heat for 5 minutes until everything is melted and combined. "It will be thick, but adding our reserved pasta water at the end will thin it out making it the perfect consistency," Hahn explains.
Combine the ingredients and serve
Once the pasta is done, save ½ cup of the pasta water and drain the pasta in a colander. Add the pasta to the frying pan with the sauce, reserved pasta water, spinach, and lemon juice. Stir, then let it sit for a few minutes on low heat until the spinach has wilted. Top with red pepper flakes and serve.
The pasta pairs well with a vegetable side like simple steamed broccoli or balsamic roasted Brussels sprouts. "If you want a heartier meal and don't eat vegan, you can easily add in some cooked shrimp or chicken," Hahn shares. Whether you're making your list of meals for the week or planning your next dinner party, this miso mushroom pasta is sure to impress with its simplicity and depth of flavor!
- 8 ounces fettuccini or any pasta shape
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 cups cremini mushrooms, sliced
- ¼ cup vegan butter, melted
- 3 tablespoons white miso paste
- 1 tablespoon soy sauce
- ¼ cup unsweetened coconut milk
- 2 tablespoons nutritional yeast
- ½ teaspoon salt
- 2 cups spinach
- ½ lemon, juiced
- ½ teaspoon red pepper flakes
- Cook the pasta per package instructions. Reserve ½ cup of the pasta water before draining.
- Add the oil to a frying pan and bring the heat to medium-high. Put the garlic and mushrooms into the pan and cook for 10 minutes, stirring frequently.
- Put the butter, miso paste, soy sauce, coconut milk, nutritional yeast, and salt into a small pot and cook on low heat for 5 minutes until everything is melted and combined.
- Add the cooked pasta to the frying pan, along with the reserved pasta water.
- Add the miso sauce mixture, spinach, and lemon juice to the pan.
- Warm everything through on low heat while stirring for a few minutes until the spinach has wilted.
- Add the red pepper flakes and serve.
| Calories per Serving | 464 |
| Total Fat | 22.1 g |
| Saturated Fat | 16.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 54.1 g |
| Dietary Fiber | 5.7 g |
| Total Sugars | 4.4 g |
| Sodium | 720.6 mg |
| Protein | 16.1 g |
