Miso Mushroom Pasta

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This garlicky Miso Mushroom Pasta is the only pasta dish you need if you want to impress! Toss bouncy chewy noodles in a rich creamy miso sauce with golden seared shiitake mushrooms, sweet caramelized onions, and freshly grated parmesan cheese for subtle nuttiness. It’s luxuriously velvety, umami-packed, and unbelievably easy to throw together

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Side Dish

Cuisine: Asian Fusion, Japanese

Servings: servings

Calories: 627kcal

Author: Mikha S.

Ingredients

4 ounces uncooked spaghetti*
1 cup pasta water
½ teaspoon dashi powder
3.5 ounces fresh shiitake mushrooms, sliced
2 tablespoons unsalted butter
½ medium onion thinly sliced
7 garlic cloves minced
2 ½ teaspoons low-sodium soy sauce
2 tablespoons sake
1 ½ tablespoon white miso paste
1/2 cup heavy cream
2 tablespoons parmesan cheese grated
2 ½ - 3 teaspoons lemon juice adjust to taste
Furikake, shredded nori, or fresh chives optional for garnish

Instructions

Boil a large pot of water and cook the spaghetti noodles according to the package's instructions. Reserve pasta water, then drain noodles. Stir together pasta water & dashi powder, then set aside.
Heat medium-sized skillet on medium, add sliced mushrooms and cook for another 8-10 minutes, or until mushrooms are tender and browned.
Add butter & onions. Cook for about 10 minutes, or until golden. Add garlic, then saute for a few seconds until soft and fragrant. Pour in soy sauce & stir until well combined.
Pour sake to stir to deglaze any browned bits from the pan. Stir & cook for about a minute until the alcohol has evaporated.
Pour in dashi pasta water, stir, then cook until it’s reduced by half, stirring occasionally.
Add miso paste & stir until dissolved. Then, mix heavy cream and parmesan cheese. Stir and cook until the cheese has melted slightly thickened. Reduce the heat if needed so the sauce doesn't come to a boil, otherwise, your sauce may have a grainy texture. Taste & adjust seasonings if needed.
Add pasta to the sauce and stir until well combined. Turn off heat & pour in fresh lemon juice. Stir, taste, & adjust if any more lemon juice is needed. Remove & if you’re feeling fancy, garnish with extra grated parmesan and furikake, sliced nori, or chives. Enjoy!

Video

Notes

Noodles: Feel free to swap spaghetti noodles for any of your fave dried pasta! You could also swap for udon noodles, but if you use pre-cooked noodles (like udon noodles), double the noodle weight in the recipe.
Dashi Powder: This is a Japanese stock you can find at local Asian or Japanese markets or online.
Sake: This Japanese cooking wine is what makes this pasta dish restaurant-quality! Find it at Asian or Japanese markets.
Lemon Juice: This pasta sauce is rich, so a drizzle of lemon is a must to balance the creaminess and saltiness in the sauce!

Nutrition