ramyaramesh3007The umami pasta of your dreams is made with staples like mushrooms and miso for a flavour-packed dinner in just 20 minutes!
This creamy miso pasta tastes out of this world with bursts of umami flavours from mushroom, miso and a slight cheesy flavour from nutritional yeast. It’s definitely a weeknight win if you’re planning to cook up something.
What do I Need?
This recipe mostly uses pantry staples but if you like making creamy pasta, I would definitely recommend stocking up with pasta (obviously and gluten free if required), various herbs, spices and nutritional yeast. But here’s a deeper breakdown:
- pasta – you can use any kind but spaghetti, linguine and fusilli are great options I have tried with. Gluten free brown rice pasta works too.
- mushrooms – I used three different types of oyster mushrooms but I find shitake is pretty flavourful as well. I’ve also experimented with a mix of oyster mushrooms, king oyster mushrooms and shimeji mushrooms. The umami flavour is unreal!
- miso paste – you can find this in most Asian stores. Do check if it’s vegan and gluten free, the organic ones should be.
- condiments – light soy sauce, rice wine vinegar or mirin (you can substitute this with lemon or lime juice)
- for extra protein – silken tofu, blended!
- aromatics -shallots, garlic
- cheesy flavour – nutritional yeast
- toppings – chili crisp and spring onion
Creamy Miso Mushroom Pasta
The umami pasta of your dreams is made with staples like mushrooms and miso for a flavour-packed dinner in just 15 minutes!
Servings: 1
Ingredients
- 150 g dry pasta + 1 tbsp salt
- 3 cups mushroom mix take your pick (oyster, king oyster, shiitake, shimeji mushrooms)
- 1 tbsp soy sauce
- 1/2 tbsp miso paste (for mushrooms)
- 2-3 tbsp olive oil
- 5 cloves garlic
- 8 small shallots
- 1 tbsp light soy sauce
- 1 tbsp mirin
- 1 tbsp miso paste
- 150 g silken tofu 300g if you want to up your protein!
- 2 tsp chili crisp
- 1/2 cup pasta water
- 3 tbsp nutritional yeast
Garnish
- 2 tsp chili crisp
- spring onions
Instructions
- Boil pasta according to package instructions. Drain and rinse the pasta. Keep aside pasta water.
- Meanwhile, slice or shred your mushrooms.
- Add olive oil to a pan on a medium flame. Once heated, add mushrooms and saute. Once they're browned, add 1 tbsp soy sauce and watered down miso paste (1 tbsp miso paste mixed with 1-2 tbsp water).
- Remove the mushrooms from the pan. Add olive oil, and saute sliced onions and minced garlic. Add soy sauce, mirin and add back in the mushrooms.
- Add blended silken tofu, watered down miso paste, chili crisp and pasta water. Mix well.
- Lower the flame and reduce the heat. Add in the cooked paste and stir in nutritional yeast.
- Serve with more chili crisp and spring onions. Enjoy!
That was totally yummy! I added some rosemary which gave it a nice extra fragrance 🙂! Thanks!
Hi Jay! Thank you for the positive feedback, I’m thrilled to hear that you enjoyed! 🙂 Rosemary is a great addition.