Mushroom & Miso Pasta

Ingredients

• 1 smallonion
• 1garlic clove
• 200 gmushrooms
• 150 mlvegan liquid cream
• 1 tspsake or white cooking wine
• 2 tspwhite miso
• 1 tspsoy sauce
• for 2cooked pasta
• 2 tspolive oil

Instructions

1. 1

   Cook the pasta

   Cook the pasta first, following the packet instructions.

2. 2

   Prepare the vegetables

   Slice the onion and garlic thinly, then slice the mushrooms.

3. 3

   Mix the sauce

   In a small bowl, stir together the miso, soy sauce and vegan liquid cream.

4. 4

   Soften the onion

   Heat 2 tsp olive oil in a large saucepan over a medium heat and sauté the onion.

5. 5

   Add garlic mushrooms

   When the onion is translucent, add the garlic and sliced mushrooms.

6. 6

   Brown the mushrooms

   Sauté for another 5–10 minutes, until the mushrooms begin to brown.

7. 7

   Deglaze the pan

   Pour in the sake to deglaze the pan.

8. 8

   Add the cream

   Once the sake has evaporated, add the cream and miso mixture.

9. 9

   Simmer briefly

   Cook for 2 more minutes, then add the pasta to the pan.

10. 10

    Toss and serve

    Stir the pasta through the sauce and serve.

What is mushroom and miso pasta?

This is a quick fusion-style pasta, bringing Italian-style noodles together with Japanese miso and soy sauce. Its savoury sauce gets body from vegan cream, while browned mushrooms give it a deeper, earthy flavour.

White miso is relatively mild, so it seasons the cream without overwhelming the mushrooms. Cooking the pasta before making the sauce also keeps the final toss quick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 13g protein, 75g carbs, 12g fat.

Most of the carbohydrates come from the pasta, while the vegan cream and olive oil contribute much of the fat. The pasta and mushrooms provide some protein, with smaller amounts from the miso and cream; a side of greens or another protein-rich accompaniment can round out the plate.

Choosing the ingredients

Mushrooms: Use familiar varieties such as chestnut or button mushrooms, sliced evenly so they cook at a similar pace. Wipe off dirt rather than soaking them, which can make browning slower.

Cream and miso: Choose an unsweetened vegan liquid cream if possible, as flavoured or sweetened versions can change the sauce. White miso brings salt and savouriness, so taste before adding any extra seasoning.

Build a good sear

Onion first: Give the onion time to turn translucent over a medium heat before adding the garlic. This softens it without rushing the aromatics.

Mushrooms next: Spread them out in the pan and sauté until they start to brown, allowing 5–10 minutes. If the pan is crowded, cook them in batches so they release moisture and brown rather than steam.

Make the sauce smooth

Mixing the miso, soy sauce and cream in a bowl before adding them helps distribute the miso evenly. Stir until there are no obvious lumps.

After the sake has evaporated, add the cream mixture and cook it for 2 minutes. Keep the heat moderate and avoid a prolonged boil, which can make a cream-based sauce reduce too far.

Finish with the pasta

Cook the pasta while preparing the vegetables, but aim to have it ready as the sauce finishes. Drain it well so excess water does not thin the sauce.

Toss the pasta directly into the pan until the noodles are coated. If the sauce seems too thick, loosen it with a small splash of pasta cooking water.

What to serve alongside

A crisp green salad or lightly dressed leaves add freshness alongside the creamy, savoury pasta. Steamed greens such as broccoli or green beans also make an easy accompaniment.

Serve the pasta straight away while the sauce is silky. A little extra black pepper can add a sharper contrast without masking the miso.

Recipe notes & tips

• Slice the mushrooms to a similar thickness so they cook evenly.
• Let the mushrooms begin to brown before adding the sake.
• Stir the miso into the cream thoroughly before it goes into the pan.
• Cook the pasta just until tender, as it will be tossed with the sauce.
• Taste the sauce before serving, since miso and soy sauce both add saltiness.

Variations

• Use another mushroom: Try shiitake or oyster mushrooms, sliced to a similar size.
• Add greens: Stir in a handful of spinach with the cream mixture and cook until wilted.
• Use another miso: Red miso gives the sauce a stronger, saltier flavour, so start with less.
• Make it non-vegan: Use dairy cream instead of vegan liquid cream.
• Change the wine: Use white cooking wine in place of sake, as listed in the recipe.

Common mistakes to avoid

• Crowding the pan: The mushrooms can steam instead of brown; use a wider pan or cook them in batches.
• Adding garlic too soon: It can scorch while the onion softens; add it once the onion is translucent.
• Skipping the miso mixing: Lumps may remain in the sauce; stir it into the cream before adding.
• Boiling the sauce hard: It can reduce too quickly; keep it at a gentle simmer for the 2-minute cook.
• Overcooking the pasta: It can turn soft when tossed in the pan; cook it until just tender.

How to store

Refrigerate leftovers in a sealed container for up to 2 days. Reheat gently in a saucepan with a splash of water or cream, stirring until hot; the sauce may thicken as it cools.

Frequently asked questions