This creamy miso mushroom pasta is a quick yet deeply flavorful meal that comes together in just 20 minutes. It’s rich, savory, and packed with umami from mushrooms, miso paste, and dashi powder, making it perfect for busy weeknights or an easy at-home date night.
Why You’ll Love This Recipe
This recipe is fast, satisfying, and uses simple ingredients that deliver restaurant-quality flavor. The combination of mushrooms, miso, and cream creates a luxurious sauce without complicated steps. It’s customizable with your favorite pasta and mushrooms, and it feels indulgent while still being easy enough for everyday cooking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 servings pasta (such as fettuccine or spaghetti), cooked al dente
3 cups mushrooms of your choice (shiitake and cremini recommended), sliced
3 tablespoons butter
2 teaspoons garlic, minced
1½ tablespoons soy sauce
1½ teaspoons dashi powder
1 tablespoon miso paste
½ teaspoon black pepper
1½ cups cream or milk
½ cup parmesan cheese, finely grated
2 teaspoons cornstarch (optional)
4 tablespoons cold water (for cornstarch slurry, optional)
Directions
Cook the pasta according to package instructions until al dente. Drain and set aside.
Heat a large pan over medium heat. Add the sliced mushrooms without oil and pan-fry for 2 to 3 minutes, allowing them to soften and release their natural aroma.
Add the butter, soy sauce, minced garlic, and black pepper to the pan. Sauté for 1 to 2 minutes until fragrant.
Lower the heat and add the miso paste, dashi powder, and cream or milk. Stir until fully combined and let it gently simmer for about 2 minutes.
If using the cornstarch, mix it with the cold water and stir it into the sauce at this stage to create a smoother, slightly thicker texture.
Add the parmesan cheese and stir until melted. Add the cooked pasta and toss until everything is well coated and the sauce thickens slightly.
Serve immediately and enjoy.
Servings and timing
This recipe makes 4 servings.
Total time is approximately 20 minutes, including prep and cooking time.
Variations
You can use any pasta shape you prefer, including gluten-free pasta. Udon noodles also work well for a fusion-style dish.
Swap the mushrooms for oyster, button, or enoki mushrooms, or use a mix for extra depth of flavor.
For added vegetables, stir in spinach, peas, or asparagus during the final simmer.
If you prefer a lighter sauce, use milk instead of cream, or a mix of both.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of milk or water to loosen the sauce.
Avoid reheating on high heat, as the sauce may separate.
FAQs
Can I make this pasta ahead of time?
Yes, you can make it ahead, but it’s best enjoyed fresh. Reheat gently with extra liquid to restore the creamy texture.
What type of miso paste should I use?
White or light miso works best for a balanced, creamy flavor without overpowering the dish.
Is dashi powder necessary?
Dashi powder adds depth and umami, but if unavailable, you can still make the recipe with just miso paste.
Can I use only one type of mushroom?
Absolutely. While a mix adds complexity, a single variety like shiitake or cremini works very well.
Can I make this recipe vegetarian?
Yes, just ensure the dashi powder you use is vegetarian-friendly.
How can I make the sauce thicker?
Use the optional cornstarch slurry or let the sauce simmer slightly longer before adding the pasta.
Can I use non-dairy cream?
Yes, unsweetened plant-based cream or milk can be used, though the flavor may vary slightly.
Does this pasta freeze well?
Freezing is not recommended, as creamy sauces can change texture once thawed.
What pasta shapes work best?
Long noodles like fettuccine or spaghetti are ideal, but short pasta shapes also work.
Can I reduce the saltiness?
Use low-sodium soy sauce and start with a smaller amount of miso, adjusting to taste.
Conclusion
This 20 Minute Creamy Miso Mushroom Pasta is proof that simple ingredients can create bold, comforting flavors in very little time. With its creamy texture, deep umami taste, and flexible ingredients, it’s a recipe you’ll come back to again and again for an easy yet impressive meal.
This 20-minute creamy miso mushroom pasta is a quick and deeply savory dish featuring mushrooms, miso paste, and cream. It’s a comforting, umami-rich meal perfect for busy weeknights or an easy date night.
Ingredients
4 servings pasta (fettuccine or spaghetti), cooked al dente
3 cups mushrooms of your choice (shiitake and cremini recommended), sliced
3 tablespoons butter
2 teaspoons garlic, minced
1½ tablespoons soy sauce
1½ teaspoons dashi powder
1 tablespoon miso paste
½ teaspoon black pepper
1½ cups cream or milk
½ cup parmesan cheese, finely grated
2 teaspoons cornstarch (optional)
4 tablespoons cold water (for cornstarch slurry, optional)
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
Heat a large pan over medium heat. Add sliced mushrooms without oil and sauté for 2 to 3 minutes until softened and aromatic.
Add butter, soy sauce, garlic, and black pepper. Sauté for 1 to 2 minutes until fragrant.
Lower the heat and stir in miso paste, dashi powder, and cream or milk. Simmer gently for about 2 minutes.
If using, mix cornstarch with cold water to form a slurry and stir into the sauce to thicken.
Add parmesan cheese and stir until melted and fully incorporated.
Add the cooked pasta and toss to coat evenly in the sauce. Let it simmer briefly until the sauce thickens slightly.
Serve immediately and enjoy hot.
Notes
Use gluten-free pasta or udon noodles for variation.
Try other mushrooms like oyster, enoki, or button for different textures.
For added vegetables, stir in spinach, peas, or asparagus.
Use milk instead of cream for a lighter version.
To make it vegetarian, use vegetarian-friendly dashi or omit it.
