Miso Mushroom Pasta
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This easy, elegant miso mushroom pasta is a rich and savory dish featuring earthy shiitake mushrooms and tender pasta tossed in a creamy miso-Parmesan sauce with a bright hint of lemon.
Pasta and miso might sound a little… off script to you. But hear me out. Mushrooms go well with pasta. Miso goes well with mushrooms. Case closed.
Truly, this miso mushroom pasta is SO. GOOD. It will grab your taste buds like you won’t believe, and earn its spot on your comfort cravings list. At least it did mine!
Doesn’t hurt that it’s ready in mere minutes. Pasta has long been my go-to when it comes to meals I can get on the table in 15-30 minutes (see Greek Spaghetti, Tomato Alfredo, Cherry Tomato Pasta, Andouille Pasta, and I’m going to stop myself here, but I have so many on this site).
And I’m Ioving adding this new, unexpected variation to the list!
Ingredient Notes
I have found that the true brilliance of this miso mushroom pasta recipe lies entirely in how every single ingredient has a distinct, irreplaceable role to play. There is absolutely no filler here, and each item brings maximum personality to the skillet. Here is my personal breakdown of exactly what I use to build this beautiful plate of pasta:
Linguine
Linguine is my favorite pasta shape for this creamy sauce (and in general to be honest). In my opinion it’s the most versatile of the long pastas, being hearty enough to stand up to a chunky sauce, and delicate enough for creamy sauces like this velvety miso-Parmesan sauce.
Extra Virgin Olive Oil & Unsalted Butter
This is my absolute favorite fat combination for starting a stir-fry or pasta base. The olive oil allows me to get a beautiful, high-heat sear on my mushrooms, while the unsalted butter adds a rich, sweet creaminess that coats the aromatics beautifully.
Scallions
The technique here is to sauté the sweet, mild white parts right at the beginning to lay down a wonderful aromatic foundation, and keep the bright green tops on the cutting board to use as a crisp, fresh finish and garnish at the very end.
Shiitake mushrooms
I love shiitakes, especially for these types of recipes. When they are sliced thinly, they transform into tender ribbons that blend seamlessly with the pasta.
Garlic
Obviously.
Heavy cream
This creates a velvety sauce. It allows the miso and Parmesan cheese to melt together wonderfully. You could sub half and half, though the sauce will be a little thinner.
Freshly Grated Parmesan Cheese
With so few ingredients, the quality of each one really matters, and nothing melts like freshly grated cheese.
White Miso
My superstar! White (shiro) miso is a fermented soy bean paste you can find pretty easily in grocery stores these days. White miso is wonderfully mild and slightly sweet compared to darker misos, which is why I prefer it when combining with dairy. It also tends to be easier to find and more versatile than other varieties. A tub of this stuff can be a little pricy but will keep in the fridge for up to a year.
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Fresh Lemon Juice
You need a little acidity to balance out any heaviness from the cream, and a touch of lemon juice is perfect.
Ground Black Pepper
I love adding a generous amount of black pepper. It seems to always add a contrasting pop of spice.
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step-by-Step Instructions
- Bring a large pot of generously salted water to a boil and cook the pasta until al dente. Reserve 1/4 cup of the pasta water, then drain.
- Meanwhile, heat the oil and butter together in a large skillet or dutch oven set over medium heat. Add the scallion whites and cook until soft, 2-3 minutes.
- then add the mushrooms and cook, stirring occasionally, until lightly browned, approximately 5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds.
- Reduce the heat to low and add the heavy cream, parmesan, miso, lemon juice, and black pepper, stirring until smooth.
- Add the cooked pasta and reserved pasta water, tossing gently until the noodles are evenly coated.
- Top with the scallion greens and serve.
Tips for Success
- Don’t forget to save your pasta water. I always treat my starchy pasta water like liquid gold! As noted in the instructions, reserving that 1/4 cup of water before draining your noodles is an essential step. When you add that starchy liquid back into the skillet with your linguine, it helps loosen the rich cream and cheese sauce just enough to create a silky sauce that coats every strand of pasta perfectly. I even keep a little extra for reheating when I’m expecting leftovers.
- Whisk your miso paste into the cream thoroughly. Because white miso paste has a naturally thick and smooth consistency, stir or whisk it in vigorously to make sure it is completely incorporated into the sauce.
- Salt your pasta water generously. Since we aren’t adding any extra salt directly to the cream sauce itself—relying instead on the natural, beautiful saltiness of the miso and Parmesan—properly salting your large pot of boiling water is the absolute key to ensuring your linguine is seasoned beautifully from the inside out.
Storage Tips
Store leftover miso mushroom pasta in an airtight container in the refrigerator, where it will comfortably keep for up to 2 to 3 days.
I like to reheat leftovers in a saucepan or skillet on the stovetop. Place the pasta in a small skillet over low heat and add a little splash of extra milk, cream, water, or pasta water if you saved some, to the pan. Toss it gently until the noodles are completely heated through and creamy.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Miso Mushroom Pasta
Ingredients
- 8 ounces linguine or other pasta of your choice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 3 sliced scallions white and green parts separated
- 12-16 ounces thinly sliced shiitake mushrooms stems removed
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 1/4 cup freshly grated parmesan cheese
- 1 1/2 tablespoons white miso
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground black pepper
Instructions
- Bring a large pot of generously salted water to a boil and cook the pasta until al dente. Reserve 1/4 cup of the pasta water, then drain.
- Meanwhile, heat the oil and butter together in a large skillet or dutch oven set over medium heat.
- Add the scallion whites and cook until soft, 2-3 minutes, then add the mushrooms and cook, stirring occasionally, until lightly browned, approximately 5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds.
- Reduce the heat to low and add the heavy cream, parmesan, miso, lemon juice, and black pepper, stirring until smooth.
- Add the cooked pasta and reserved pasta water, tossing gently until the noodles are evenly coated.
- Top with the scallion greens and serve.
