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.