This creamy miso mushroom pasta is rich, savory, and deeply comforting. Golden sautéed mushrooms are folded into a silky cream sauce infused with white miso, parmesan, fresh thyme, and bright lemon. The result is a perfectly balanced pasta that feels indulgent yet refined, ideal for both cozy weeknights and special dinners.
Why You’ll Love This Recipe
You’ll love this recipe for its incredible depth of flavor with minimal effort. The miso adds a subtle umami richness without overpowering the dish, while the mushrooms bring a meaty texture that makes the pasta satisfying and hearty. It’s quick to prepare, easy to customize, and delivers restaurant-quality results at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
2 tablespoons butter
270 grams mushrooms, sliced (brown, white, cremini, or a mix)
3 to 4 garlic cloves, finely minced
2 tablespoons fresh thyme leaves, divided
¾ cup single or light cream
1 tablespoon white miso paste
40 grams parmesan cheese, very finely grated
¼ teaspoon black pepper
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
220 grams dried pasta of choice (such as maccheroni, rigatoni, or penne)
Salt, for pasta water
Directions
Bring a large pot of well-salted water to a boil and cook the pasta until just al dente, about one minute less than the package instructions. Reserve at least 1 cup of pasta cooking water, then drain.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer. Cook for 4 to 5 minutes, turning only once or twice, until golden brown.
Lower the heat to medium. Add the minced garlic and 1 tablespoon of the thyme leaves. Cook for about 1 minute, until fragrant.
Reduce the heat to medium-low. Push the mushrooms slightly to one side and pour in the cream. Bring to a very gentle simmer.
Whisk the miso paste into the cream until fully dissolved. Add the grated parmesan in two or three additions, stirring well after each addition.
Stir in the lemon juice and black pepper. Let the sauce gently simmer for 1 to 2 minutes until slightly thickened.
Add the cooked pasta directly to the skillet and toss well to coat. Let everything cook together for another 1 to 2 minutes. Loosen the sauce with a splash of reserved pasta water if needed.
Remove from heat and mix in the remaining thyme leaves and lemon zest. Serve immediately.
Servings and timing
This recipe serves 2 people as a main dish.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
Use shiitake or oyster mushrooms for a deeper, earthier flavor.
Swap fresh thyme for fresh sage or rosemary for a different herbal note.
Add a pinch of red pepper flakes for gentle heat.
Replace part of the cream with reserved pasta water for a lighter sauce.
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 water or cream to loosen the sauce. Avoid high heat, as the sauce can thicken too quickly.
FAQs
Can I make this pasta ahead of time?
It’s best enjoyed fresh, but you can prepare the sauce ahead and combine with freshly cooked pasta just before serving.
What does miso add to the sauce?
Miso adds savory umami depth and natural seasoning, enhancing the overall flavor without tasting strongly of soy.
Can I reduce the amount of miso?
Yes, you can start with ½ tablespoon and adjust to taste if you prefer a milder flavor.
Is this recipe vegetarian?
Yes, this dish is completely vegetarian.
What pasta shape works best?
Short pasta shapes like maccheroni, rigatoni, or penne hold the sauce especially well.
Can I use heavy cream instead?
You can, but the sauce will be thicker and richer. Light or single cream keeps the dish more balanced.
How do I keep the sauce from getting too thick?
Keep some pasta water on hand and add small splashes until the sauce reaches your desired consistency.
Can I add protein to this dish?
You can add sautéed chicken or shrimp if desired, but the mushrooms already provide a satisfying texture.
Why should the mushrooms not be overcrowded?
Overcrowding causes them to steam instead of brown, which reduces flavor.
Can I double this recipe?
Yes, simply double all ingredients to serve 4 people.
Conclusion
This creamy miso mushroom pasta is a simple yet elegant dish that showcases how a few well-chosen ingredients can create bold, memorable flavors. With its velvety sauce, golden mushrooms, and bright citrus finish, it’s a recipe you’ll want to return to again and again. Perfect for impressing guests or treating yourself to a comforting homemade meal.
This creamy miso mushroom pasta features golden sautéed mushrooms folded into a velvety miso-parmesan cream sauce, finished with lemon and thyme. It’s quick, comforting, and packed with umami-rich flavor.
Ingredients
2 tablespoons olive oil
2 tablespoons butter
270 grams mushrooms, sliced (brown, white, cremini, or a mix)
3 to 4 garlic cloves, finely minced
2 tablespoons fresh thyme leaves, divided
¾ cup single or light cream
1 tablespoon white miso paste
40 grams parmesan cheese, very finely grated
¼ teaspoon black pepper
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
220 grams dried pasta of choice (maccheroni, rigatoni, or penne)
Salt, for pasta water
Instructions
Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente, about one minute less than package instructions. Reserve at least 1 cup of pasta cooking water, then drain.
Heat olive oil and butter in a large skillet over medium-high heat. Add sliced mushrooms in a single layer. Cook for 4 to 5 minutes, turning once or twice, until golden brown.
Lower heat to medium. Add minced garlic and 1 tablespoon thyme leaves. Cook for 1 minute until fragrant.
Reduce heat to medium-low. Push mushrooms aside and pour in the cream. Bring to a gentle simmer.
Whisk miso paste into the cream until dissolved. Stir in grated parmesan in two to three additions, mixing well.
Add lemon juice and black pepper. Simmer for 1 to 2 minutes until slightly thickened.
Add the cooked pasta to the skillet and toss to coat. Cook together for 1 to 2 more minutes. Add pasta water as needed to loosen the sauce.
Remove from heat. Stir in remaining thyme leaves and lemon zest. Serve immediately.
Notes
Use a mix of mushroom types for depth of flavor.
Don’t overcrowd mushrooms to ensure proper browning.
Keep extra pasta water on hand to adjust sauce consistency.
Heavy cream can be used for a richer sauce.
Recipe is best fresh, but leftovers store well for up to 3 days.
