Get ready to fall in love with the bold, savory flavors of Creamy Miso Mushroom Pasta! This cozy dish combines silky noodles and golden mushrooms with a rich, umami-packed sauce featuring white miso, cream, and a splash of soy. It’s a little bit Japanese, a little bit Italian, and entirely satisfying. Whether you’re after a wholesome weeknight dinner or a dish to impress your favorite foodie, this fusion recipe brings comfort and sophistication with every twirl of your fork.

Ingredients You’ll Need
Don’t let the short ingredient list fool you — every single item pulls its weight in flavor and texture, working together to make Creamy Miso Mushroom Pasta truly unforgettable. Here’s what you’ll need and why each is important:
- Pasta (8 ounces): Choose fettuccine or spaghetti for the perfect creamy sauce-to-noodle cling and a satisfying bite.
- Butter (2 tablespoons): Adds richness and creates those beautiful golden edges on the mushrooms.
- Olive Oil (1 tablespoon): Blends with the butter for a deeper flavor and helps prevent burning.
- Mixed Mushrooms (10 ounces): Use cremini, shiitake, or oyster for maximum umami and a meaty, satisfying texture.
- Garlic (3 cloves): Infuses your sauce with deep, savory aromatics.
- White Miso Paste (1 tablespoon): The secret weapon for salty, slightly sweet, and super savory Japanese flavor.
- Vegetable Broth (1/2 cup): Loosens the sauce and adds an extra note of depth without overpowering the miso.
- Heavy Cream (1/2 cup): Brings luscious creaminess to every bite — the key to that dreamy texture.
- Soy Sauce (1 tablespoon): Amplifies umami and ties the Asian-inspired flavors together.
- Black Pepper (1/4 teaspoon): A gentle kick of heat that balances out all the richness.
- Chopped Parsley or Chives (for garnish): Adds a fresh pop of color and herby brightness right before serving.
- Grated Parmesan or Nutritional Yeast (optional): For a finishing punch of umami — choose your favorite to customize the dish.
How to Make Creamy Miso Mushroom Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil, just like you would for any classic pasta night. Cook your pasta according to the package instructions until it’s perfectly al dente. Right before draining, be sure to scoop out about 1/2 cup of that starchy pasta water — this will help bring your sauce to just the right consistency later. Drain the noodles and set them aside, ready to soak up all sorts of creamy goodness.
Step 2: Sauté the Mushrooms
While your pasta is cooking, melt the butter into the olive oil over medium heat in a large skillet. Add the mushrooms, spreading them out in the pan so each slice can caramelize and soak up flavor. Let them cook, undisturbed, for about 7 to 8 minutes, stirring occasionally until they’re nicely golden and fragrant. Toss in the minced garlic and sauté for another minute until that dreamy aroma fills your kitchen.
Step 3: Dissolve the Miso and Simmer
Next, add the white miso paste directly to the pan of mushrooms, using the back of your spoon or spatula to help dissolve it and mix it in thoroughly. Pour in the vegetable broth and stir everything together, making sure to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 2 to 3 minutes to meld all those umami flavors into the mushrooms.
Step 4: Create the Creamy Sauce
Gently stir in the heavy cream and soy sauce, then add a sprinkle of black pepper. Allow the sauce to bubble and simmer, stirring every so often, for 3 to 5 minutes. You’re looking for a slightly thickened consistency that will coat the pasta luxuriously but still feel light enough to enjoy forkful after forkful.
Step 5: Toss and Finish
Add the cooked pasta to your skillet of creamy mushroom miso sauce and toss thoroughly to coat every strand. If the sauce seems a little thick, just add some reserved pasta water a few tablespoons at a time until it’s silky and clings beautifully. Now comes the fun part: serve your Creamy Miso Mushroom Pasta hot, showered with chopped parsley, chives, and a generous grating of Parmesan or nutritional yeast for a final flourish.
How to Serve Creamy Miso Mushroom Pasta

Garnishes
Go big on that finishing touch! Freshly chopped parsley or chives not only add color, but bring a lively freshness that wakes up the rich flavors of your Creamy Miso Mushroom Pasta. A sprinkle of Parmesan or nutritional yeast offers a savory “umami bomb” and a hint of nuttiness that makes each forkful even more irresistible. A few extra black pepper grinds or even a light drizzle of top-quality olive oil are also delicious ways to polish your plate.
Side Dishes
This dish truly shines as a star main course, but a crisp green salad with a lemony vinaigrette will keep things feeling light and balanced. If you love a little extra crunch, serve with toasted sourdough or a crusty baguette to soak up those last drops of sauce. Roasted veggies like broccoli, asparagus, or snap peas can add color and variety to your meal.
Creative Ways to Present
For a dinner party, serve Creamy Miso Mushroom Pasta on warmed plates and garnish artfully with herb sprigs and edible flowers. Try twirling individual servings into neat nests with a carving fork for restaurant-style flair, or present the dish family-style in a beautiful serving bowl at the center of your table. If you’re feeling adventurous, top with sautéed greens or a softly poached egg — the runny yolk adds another layer of decadence!
Make Ahead and Storage
Storing Leftovers
Let any extra Creamy Miso Mushroom Pasta cool to room temperature before transferring to an airtight container. It keeps well in the refrigerator for up to 3 days. The mushrooms will continue to absorb a bit of the sauce, so you may want to add a splash of water or cream when reheating to revive its creamy texture.
Freezing
While this dish is best enjoyed fresh, you can freeze leftovers if needed. Portion them into single-serve containers and freeze for up to one month. Be aware that the cream sauce may separate slightly upon thawing, but stirring vigorously while reheating will help bring it back together.
Reheating
To reheat, simply warm the pasta gently in a skillet over medium-low heat, adding a splash of cream, milk, or even a bit of water to bring back the silky texture. Stir continuously until warmed through. Microwave reheating is also an option for convenience, just cover loosely and stir halfway for even warming.
FAQs
Can I make Creamy Miso Mushroom Pasta vegan?
Absolutely! Swap in plant-based butter, dairy-free cream, and use nutritional yeast instead of Parmesan. The result is just as luxurious and satisfying, with all the umami notes you crave.
Which mushrooms work best for this recipe?
A mix of cremini, shiitake, and oyster mushrooms gives this pasta dish wonderful texture and depth of flavor. You can use any combination you like or just go with whatever looks freshest at the market.
Is white miso the only kind I can use?
White miso is ideal for its delicate, mildly sweet taste, but if you only have yellow or red miso, those work too. Just note that the flavor may become more intense, so adjust the quantity to suit your palate.
How can I add extra veggies?
Spinach, peas, or even finely chopped kale can be tossed in with the mushrooms or added right at the end for bonus color and nutrition. They’ll wilt beautifully into the sauce without overpowering it.
Can I make this Creamy Miso Mushroom Pasta gluten-free?
Yes! Just substitute your favorite gluten-free pasta and double-check that your miso and soy sauce are both certified gluten-free. The creamy, savory sauce works perfectly with any pasta shape.
Final Thoughts
I can’t wait for you to taste the harmony of flavors in this Creamy Miso Mushroom Pasta — a true comfort dish made extra special with a surprising twist. Whether you’re serving it to friends or savoring a quiet meal at home, I hope every bite brings a little delight and a whole lot of cozy satisfaction!
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Creamy Miso Mushroom Pasta Recipe
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and savory flavors of this Creamy Miso Mushroom Pasta. A fusion of Japanese-inspired umami goodness, this vegetarian dish is a delightful mix of pasta, mixed mushrooms, and a luscious miso-infused cream sauce.
Ingredients
Pasta:
- 8 ounces pasta (such as fettuccine or spaghetti)
Mushroom Sauce:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 10 ounces mixed mushrooms (cremini, shiitake, or oyster, sliced)
- 3 cloves garlic (minced)
- 1 tablespoon white miso paste
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper
Garnish:
- Chopped parsley or chives (for garnish)
- Grated Parmesan or nutritional yeast (optional)
Instructions
- Cook the pasta: Boil pasta until al dente. Reserve pasta water, drain, and set aside.
- Sauté mushrooms: In a skillet, sauté mushrooms in butter and oil until browned. Add garlic.
- Add miso paste: Stir in miso, then add vegetable broth. Simmer.
- Make the sauce: Pour in cream and soy sauce. Simmer until thickened.
- Combine: Toss cooked pasta in the sauce. Adjust consistency with reserved pasta water.
- Serve: Garnish with parsley or chives, and Parmesan or nutritional yeast if desired.
Notes
- For a vegan version, use plant-based substitutes and nutritional yeast.
- Enhance with spinach or peas for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg