One-Pot Creamy Miso Mushroom Pasta
This flavor-loaded Miso Mushroom Pasta is delectably creamy, full of umami-forward flavor, and wildly easy to make! If you enjoy ultra-rich and savory pastas, this one is right up your alley. It’s packed with sautéed mushrooms, miso goodness, and comforting cheesiness. Everything comes together in one pot and with a quickness…this one is for sure bound to be a weeknight favorite!
Happy 2026, y’all!!! I hope the new year is off to a splendid start for ya! As always, I’ve got a slew of good eats on the docket for you all year long. I’m super grateful for this food-loving community that we’ve built over the years, thanks a milli for hanging around…I sooo appreciate you! 🫶🏾
If one thing I know about BBR readers, it’s the literal fact that I know you guys love a good one-pot situation. And listen, that’s exactly the energy this new recipe post is all about, ha!
One-Pot Miso Mushroom Pasta 😛
This recipe was developed out of my love for mushrooms, miso paste, and pasta. Additionally, a 1-pot pasta dish hates to see me coming! They’re one of my favorite things to whip up when I want to make a quick and fast dinner.
It’s an extra creamy mushroom pasta full of deep, umami flavor that comes together in under 45 minutes!
What You’ll Need For This Recipe:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Butter: For sautéing.
- Mushrooms: I use sliced shiitake, but baby bella or any other variety you prefer will work!
- Onion & garlic: For some aromatic depth.
- Miso, tamari sauce, white pepper: For the miso mixture.
- Pasta: Use any short-cut pasta for this recipe (shells, penne, fusilli, etc). I use short mafaldine here, it’s a pasta with ruffled edges, s’cute!
- Chicken broth: To cook the pasta in, sub with veg broth if you’d like.
- Coconut milk: Adds luscious, creamy texture that remains light.
- Cheeses: Fontina & parmesan cheese for that cheesy deliciousness.
Pasta flavor bomb: Miso!
The miso mixture adds so much savory flavor to the mushroom pasta, and it only contains a few ingredients: miso paste, tamari sauce, water, and white pepper. You get the umami-laced saltiness, smoky depth, and earthiness when it’s added to the pasta 👌🏾.
How To Make This Mushroom Pasta:
(Note: please see the recipe card directly below for the complete written instructions.)
- Step one. Sauté the mushrooms until they achieve a deep golden brown color and crust.
- Step two. When the mushrooms are deeply golden, add the onion and garlic and sauté the mixture until the onions are tender and the garlic is fragrant.
- Step three. In a bowl, combine the miso paste, tamari, water, and white pepper. Stir the mixture very well until the miso paste has mostly disintegrated. Then set aside.
- Step four. Add the dried pasta, broth, and miso mixture and stir well. Let the pasta simmer until cooked through.
- Step five. Turn off the heat and add the coconut milk along with both cheeses, stir to fully combine. Let the pasta sit, covered, for at least 10 minutes to allow the sauce and flavors to meld.
I love how the sautéed mushrooms give off a filling, “meaty” bite with the perfect amount of texture. The coconut milk brings a creamy mouthfeel that makes it all so rich and lush. Lastly, what is pasta without some cheese? I don’t even want to know bwahahahaha.
Fontina cheese has a rich, buttery, and slightly nutty flavor that melts so beautifully. Meanwhile, parmesan cheese brings its salty self to the party by making this miso mushroom pasta complete.
Miso Mushroom Pasta Tips + Recipe Notes:
- Can I make this vegan? Yes! Use dairy-free butter, vegetable broth, and dairy-free cheeses as easy swaps here.
- Want to up the protein? Use short-cut protein pasta!
- Can I use different cheeses? To replace the fontina, I recommend gruyère, provolone, havarti, gouda, or mozzarella. I don’t recommend replacing the parmesan.
- Storing leftovers & reheating: Keep any leftover miso mushroom pasta stored in airtight containers in the refrigerator. It will keep for 3-4 days. Reheat in the microwave until warmed through- add a splash of water/broth to rehydrate as needed.
This Miso Mushroom Pasta is deeply comforting and full of savory flavor. If you appreciate a 1-pot dinner, get at it! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More easy, comforting meals:
- Creamy Garlic Herb Chicken
- Hamburger Steaks w/ Gravy
- Southern Pot Roast
- Marry Me Chicken Meatballs
- Baked Spaghetti
- Chorizo Stuffed Poblano Peppers
One-Pot Creamy Miso Mushroom Pasta
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
This flavor-loaded Miso Mushroom Pasta is delectably creamy, full of umami-forward flavor, and wildly easy to make! If you enjoy ultra-rich and savory pastas, this one is right up your alley. It’s packed with sautéed mushrooms, miso goodness, and comforting cheesiness. Everything comes together in one pot and with a quickness…this one is for sure bound to be a weeknight favorite!
Ingredients
- 6 tablespoons unsalted butter- divided
- 10 ounces sliced mushrooms (I use sliced shiitake mushrooms)
- ½ medium yellow onion, chopped
- 2 tablespoons fresh minced garlic
- 2 tablespoons white miso paste
- 2 tablespoons tamari sauce
- ½ cup cool water
- ¼ teaspoon ground white pepper
- 1 lb short cut pasta
- 4 cups (32 ounces) chicken broth (or veg broth)
- 1 (13.5 ounce) can full-fat coconut milk, room temperature
- 8 ounces fontina cheese- preferably grated by hand
- ½ cup parmesan cheese- preferably grated by hand, plus more for garnish
- Kosher salt & fresh ground black pepper- to taste
Instructions
- Brown the mushrooms. In a large dutch oven over medium-high heat, add 4 tablespoons of butter. When melted, add the mushrooms. Cook, stirring often to avoid burning, until the mushrooms achieve a deep brown color/crust. This process can take anywhere from 10-15 minutes. If your mushrooms are cooking too quickly, lower the heat to medium as needed.
- Sauté the onion & garlic. When the mushrooms are deeply golden, add the remaining 2 tablespoons of butter along with the onion and garlic. Sauté the mixture until the onions are tender and the garlic is fragrant, about 3-4 minutes.
- Prep miso mixture. Meanwhile, in a bowl, combine the miso paste, tamari, water, and white pepper. Stir the mixture very well until the miso paste has mostly disintegrated. Then set aside.
- Build the miso mushroom pasta. Back to the pasta: Add in the dried pasta, broth, and miso mixture. Stir to fully incorporate and place a lid on the pot and allow the pasta to cook through according to your pasta package directions, about 9-11 minutes or until the pasta is fully cooked through.
- Finish the pasta. Turn off the heat and add the coconut milk along with both cheeses, stir to fully combine. Let the pasta sit, covered, for at least 10 minutes to allow the sauce and flavors to meld. Give the pasta a taste and adjust with salt/pepper, if desired. Then serve with an extra garnish of fresh grated parmesan cheese. Enjoy!
Notes
- Storing leftovers & reheating: Keep any leftover miso mushroom pasta stored in airtight containers in the refrigerator. It will keep for 3-4 days. Reheat in the microwave until warmed through- add a splash of water/broth to rehydrate as needed.
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: The Mindful Hapa
2 Comments on “One-Pot Creamy Miso Mushroom Pasta”
Really loved this one!! Super easy and delish!
Hey Ashley- Nice, so glad you enjoyed! 🙂