This Japanese-inspired miso mushroom pasta is creamy, cozy and packed with umami flavor thanks to the shiitake mushrooms. It is easy to whip up in under 20 minutes with simple ingredients. Just like the rest of my recipes, this dish is perfectly gluten-free and dairy-free.
If you have ever visited a Japanese cafe, you may remember that you commonly see this kind of creamy pasta on the menu. Whether it is mentaiko (cod roe) pasta or mushroom pasta, there is always a rich umami component which is what I love about them.
For this recipe, I have used miso as an umami booster. It adds a layer of savory, umami-packed flavor that goes so well with the shiitake mushroom aroma.
It is creamy without using any cream and easily customizable using mushrooms and short pasta of your choice. I am sure this will be your new go-to on a busy day!
Ingredients for this recipe
- Gluten-free short pasta - I like to use rotini pasta @ZENB
- Olive oil
- Garlic, minced
- Shiitake mushrooms
- Unsweetened soy milk - or any non dairy milk of your choice. I recommend to use a thicker type such as oat milk.
- Miso paste - make sure to pick a gluten-free brand
- Salt & pepper
How to make creamy miso mushroom pasta
1. Boil the pasta 1 minute shorter than directed on the package. Drain and set aside.
2. While cooking the pasta, heat up the olive oil in a pan and cook the garlic until fragrant.
3. Add in the shiitake mushrooms and cook for 2 minutes or until slightly tender.
4. Lower the heat and add in the soy milk and miso. Stir gently to dissolve miso. Let simmer for one minute.
5. Add in the cooked pasta and toss gently. Adjust with salt and pepper if necessary.
* See the recipe card below for detailed instrucstions.
If you have access to a variety of mushrooms, why not try them?
I also love making this pasta with shimeji mushrooms which have a springy texture.
Baby portobellos are easy to find and they work as a great substitute as well.
You can also combine a few different types to enjoy the mix of textures and flavors.
How long does it keep?
Miso mushroom pasta is the best when freshly cooked. However since it is not a saucy pasta, it can be refrigerated in an airtight container for up to two days. Microwave or cook on the stovetop to heat up. If it seems dry, add 1-2 tablespoons of soy milk.
Is miso gluten-free?
Miso is naturally gluten-free made with soybeans, salt and koji. That said, some brands are fermented with barley or wheat which contains gluten so always make sure to check the ingredient list.
Check out more pasta recipes...
Creamy Miso Mushroom Pasta
- 1 ½ cup gluten-free short pasta I use rotini pasta @ ZENB
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 6 ounces shiitake mushrooms stems removed and sliced
- ⅔ cup unsweetened soy milk
- 1 ½ tablespoons miso paste
- salt to taste
- ground pepper to taste
- chopped scallions
- cilantro leaves
- Boil the pasta 1 minute shorter than directed on the package. Drain and set aside.
- While cooking the pasta, heat up the olive oil in a pan and cook the garlic until fragrant.
- Add in the shiitake mushrooms and cook for 2 minutes or until slightly tender.
- Lower the heat and add in the soy milk and miso. Stir gently to dissolve miso. Let simmer for one minute.
- Add in the cooked pasta and toss gently. Adjust with salt and pepper if necessary.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.