Miso Pasta Recipe
This Miso Pasta recipe is creamy, rich, and full of umami goodness. Topped with sauteed mushrooms, it's an easy weeknight meal in under 30 minutes, Vegan-adaptable and gluten-free-adaptable.
How to Make the Best Miso Pasta
This miso pasta is a celebration of umami—that deep, savory flavor that makes every bite incredibly satisfying. The combination of nutty browned butter, salty miso paste, and sharp pecorino cheese creates a sauce that’s rich and complex without being heavy. Topped with golden, crispy-edged mushrooms, this dish hits all the right notes.
What makes this recipe so appealing is its versatility and speed. You can use whatever pasta shape you prefer and whatever mushrooms look best at the market. From earthy shiitakes to delicate oyster mushrooms, each variety brings its own character to the dish. The entire meal comes together in under 30 minutes, making it perfect for busy weeknights when you still want something special.
The secret to this dish is the miso brown butter sauce. By letting the butter brown slightly before adding the aromatics, you develop those nutty, caramelized notes that complement the umami-packed miso beautifully. Don’t skip saving that starchy pasta water—it’s essential for creating the silky, emulsified sauce that clings to every strand of pasta.
Miso Pasta
This Miso Pasta recipe is creamy, rich, and full of umami goodness. Topped with sauteed mushrooms, it's an easy weeknight meal in under 30 minutes, Vegan-adaptable and gluten-free-adaptable.
Ingredients
Pasta
Mushrooms
Miso Brown Butter Sauce
Optional Garnishes
Instructions
Cook the Pasta
- In a large pot, bring 2 quarts water to a boil along with 2 teaspoons salt, and cook pasta until al dente. Save 1 cup hot pasta water when draining.
Saute the Mushrooms
- At the same time, heat the olive oil in a large sauté pan over medium heat. Add the mushrooms, season with salt and pepper, and sauté, lowering heat to medium-low until tender, golden, and slightly crispy. Set the mushrooms aside.
Make the Miso Brown Butter Sauce
- Once you've drained the pasta, to the same pot, add 2 tablespoons butter and melt over medium-low heat letting it brown just a little.
- Add the garlic, shallots and black pepper, and sauté over low heat until golden and fragrant—a little crispy here is nice!
- Whisk in the hot, salted pasta water and miso paste, whisking well, heating, but not boiling.
- Whisk in the cheese until it melts into the sauce and is creamy.
- Place the cooked pasta into the creamy miso sauce and toss well. Taste and adjust salt, pepper, and cheese to your liking.
- Either toss in the mushrooms with the pasta, or serve them on top of each bowl.
Serve
- Divide among bowls and garnish with any of the optional garnishes.
Notes
- White miso paste has a milder, sweeter flavor, but any color will work.
- For a vegan version, substitute butter with more olive oil and use a vegan cheese or omit the cheese entirely.
- Use chickpea miso for a gluten-free option.
- Pecorino adds more depth than parmesan, but either works well.
