Top view of miso mushroom pasta on a square plate.

Creamy Miso Mushroom Pasta

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. This dish is perfectly gluten-free and dairy-free.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Japanese

Servings people

Calories 501 kcal

Ingredients

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

Optional toppings

chopped scallions
cilantro leaves

Instructions

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.

Notes

Baby portobellos work as a great substitution for shiitake mushrooms. You can also combine a few different types to enjoy the mix of textures and flavors.

Nutrition

Serving: 1Calories: 501kcalCarbohydrates: 70gProtein: 16gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 519mgPotassium: 570mgFiber: 6gSugar: 5gVitamin A: 179IUVitamin C: 1mgCalcium: 132mgIron: 2mg

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.