Creamy Miso Mushroom Pasta - Super Simple Pasta Tons of Umami Flavor

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Creamy Miso Mushroom Pasta - Super Simple Pasta Tons of Umami Flavor

Creamy Miso Mushroom Pasta is the very definition of a weeknight dinner. It only requires 8 ingredients and is ready in 30 minutes.

This recipe features baby mushrooms and pasta al dente in a creamy, salty, umami-rich sauce.

What is miso?

Miso is a paste typically made from fermented soybeans, rice, and salt. It has a salty and umami taste and is popular in Japanese cuisine.

There are two types of miso paste commonly found in the US: white miso paste and red miso paste.

White miso paste contains more rice and is fermented for less time, so it has a lighter flavor.

Red miso is fermented longer and contains more soy, so it has a deeper umami flavor.

I prefer the white miso paste in this recipe. Its milder flavor does not overwhelm the other flavors in the dish.

Customize Creamy Miso Mushroom Paste

One of the reasons We love this recipe is how easily it can be customized to suit your taste preferences. Here are some ways to make it your own:

  • Add a pinch of red pepper flakes to the sauce for kicking.
  • For a deeper flavor, lightly brown the butter before making the sauce.
  • Cremini mushrooms can be swapped out for portobello mushrooms, shiitake mushrooms, or oyster mushrooms. You can also double the mushrooms if you want.
  • For even more flavor, add some fresh or dried herbs to the sauce. Parsley, thyme, and oregano are great options.

Tips for cooking with mushrooms

We love cooking with mushrooms, but they can be tricky to work with because they are porous. Follow these quick tips to make perfect sautéed mushrooms every time:

  • Do not wash mushrooms by rinsing them with water. Instead, wipe them clean with a damp paper towel.
  • When you sauté the mushrooms, be careful not to overcrowd the pan. Overcrowding the pan will result in mushy, watery mushrooms. You want each slice of mushroom to be touching the bottom of the pan so it can sear and brown. If your pot isn't big enough, sauté the mushrooms in several batches.
  • Mushrooms tend to stick to the pan, so don't skimp on the oil.

How to store leftovers

This recipe is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

When ready to eat the remaining noodles, transfer to a bowl, add a tablespoon of water to thin the sauce, and microwave 1 minute or until warm.

Mix the reheated noodles before eating.


  • 1 pound spaghetti, fettuccine, or pasta of your choice
  • Salt, for the pasta water
  • 1 tablespoon olive oil
  • 6 ounces cremini mushrooms, sliced
  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons white miso paste
  • Optional: fresh sage, parsley, or thyme, for garnish


Cook the pasta:

Fill a large pot with water and season with a generous amount of salt. Bring to a boil over high heat.

Add pasta and cook according to package directions.

Reserve a cup of the pasta water and drain the pasta in a colander. Set the strainer over the pasta pot so it is hot.

Sauté the mushrooms:

Meanwhile, heat the oil in a large skillet over medium heat.

Add mushrooms and sauté until golden brown, 5 to 8 minutes.

Add the mushrooms to a bowl or directly into the empty pasta pot.

Make the sauce:

Carefully rinse and dry the pan you used to cook the mushrooms in and return it to the stove over medium heat.

Add the butter to the pan and allow it to melt.

Add the garlic and sauté until fragrant, about 2 minutes.

Add Parmesan cheese, miso, and 1/2 cup of the reserved pasta water and stir until cheese is melted and all ingredients are evenly blended, 2 to 4 minutes.

Assemble the macaroni:

Add the sauce to the pan with the pasta and mushrooms and stir until all of the pasta is covered in the sauce. Add more pasta water, if needed, to thin the sauce. Sprinkle with fresh herbs, if using.

Serve cool. Store leftovers in a covered container in the refrigerator for up to 3 days.

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