Description
This Best Creamy Miso Mushroom Pasta is a luscious, umami-packed dish combining sautéed mushrooms with a rich, creamy miso sauce. Enhanced with garlic, thyme, lemon zest, and parmesan, it offers a harmonious blend of flavors perfect for a comforting yet elegant vegetarian meal.
Ingredients
For the Pasta and Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 270 grams mushrooms, sliced but not too thin
- 3 – 4 garlic cloves, minced
- 2 tablespoons fresh thyme leaves, divided
- ¾ cup single or light cream
- ½ – 1 tablespoon white miso paste
- 40 grams parmesan, finely grated
- ¼ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- Pasta of your choice (110 grams dried per person or 150 grams fresh per person)
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil and cook your pasta according to package directions, undercooking by about a minute to allow it to finish cooking in the sauce. Reserve one cup of pasta water before draining.
- Sauté the Mushrooms: In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Add the mushrooms in a single layer without overcrowding—if necessary, cook in two batches using half the fats per batch. Let the mushrooms cook undisturbed for 4 to 5 minutes, turning only once or twice until golden brown.
- Add Garlic and Thyme: If cooking mushrooms in batches, combine them back into the pan. Lower heat slightly and add the minced garlic and 1 tablespoon of thyme leaves. Cook for about one minute, stirring to combine.
- Create the Creamy Miso Sauce: Push the mushrooms to one side of the pan and pour in the cream over low heat, keeping it at a gentle simmer without boiling. Whisk in the miso paste until fully incorporated. Gradually stir in the finely grated parmesan in two or three additions, allowing it to melt smoothly into the cream each time.
- Season and Thicken: Add the lemon juice and black pepper, and let the sauce simmer gently for another one to two minutes to thicken slightly.
- Combine Pasta and Sauce: Add the cooked pasta directly to the pan with the sauce. Toss well and allow everything to gently bubble together for one to two minutes, adding reserved pasta water as needed to loosen the sauce.
- Finish and Serve: Stir in the remaining tablespoon of fresh thyme leaves and the lemon zest. Serve immediately, optionally garnished with extra parmesan, lemon zest, and thyme leaves.
Notes
- Double the recipe exactly for four servings.
- Adjust miso paste quantity: use 1 tablespoon for strong flavor or start with ½ tablespoon and add more to taste.
- Use very finely grated parmesan (preferably with a microplane or fine grater) for best texture.
- Save a mug of pasta water before draining to adjust sauce consistency as needed.
- Recommended pasta amount: 110 grams dried or 150 grams fresh per person.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
