Discover the magic of umami-packed miso and earthy mushrooms in this comforting miso mushroom pasta recipe! This easy one-pot meal is perfect for weeknights when you want a hearty meal but don’t feel like slaving away in the kitchen.
What is One Pot Creamy Miso Mushroom Pasta?
This One Pot Creamy Miso Mushroom Pasta is a delectable and simple pasta dish that mixes the rich flavors of miso, mushrooms, and pasta all in one pot. This culinary masterpiece is a combination of the heavenly umami-rich flavor of miso with the earthy essence of mushrooms.
This dish has a rich history that can be traced back to its Japanese origins. The star ingredient of this recipe is miso! This delightful creation is a time-honored fermented soybean paste that has graced the tables of Japanese cuisine for countless generations.
Pasta, mushrooms, miso paste, nutritional yeast, and other seasonings are the common ingredients which makes this dish a favorite among those who enjoy hearty, umami-packed meals.
One of its main advantages is that it requires little cooking equipment and is made in just one pot, making cleanup hassle-free.
Read more below for its cooking tips and quick and simple step-by-step instructions. Enjoy!
Health Benefits of Miso Paste:
- Contains live probiotics, promoting gut health and aiding digestion.
- Strengthens the immune system, protecting against infections and illnesses.
- May help lower blood pressure and reduce the risk of heart disease.
- Loaded with antioxidants, miso paste combats free radicals and supports cell health.
- Provides a vegetarian protein source, ideal for plant-based diets.
- Low in calories, making it suitable for weight management.
Tips and Procedures:
- Umami Boost: Enhance the umami flavor of the pasta by adding a dash of soy sauce or a sprinkle of umami seasoning.
- Spice it Up: For a kick of heat, incorporate crushed red pepper flakes or sliced chili peppers while sautéing the vegetables.
- Herbal Infusion: Infuse the dish with additional herbal notes by stirring in fresh thyme, rosemary, or basil before serving.
- Protein Power: Include your favorite protein source, such as tofu, tempeh, or cooked chickpeas, to make the pasta more filling and satisfying.
- Greens Galore: Toss in a handful of baby spinach, arugula, or kale during the last few minutes of cooking for an extra dose of nutrients.
- Mushroom Medley: Experiment with a mix of different mushrooms, like shiitake or porcini, to create a diverse texture and flavor profile.
Serving and Pairings
- Garnish Delight: Top the pasta with toasted sesame seeds, chopped scallions, or a drizzle of sesame oil for an extra layer of texture and taste.
- Fresh Squeeze: Add a splash of fresh lemon juice just before serving to brighten up the flavors and cut through the creaminess.
- Sidekick Salad: Accompany the pasta with a refreshing side salad tossed in a tangy vinaigrette for a balanced and satisfying meal.
- Prep Ahead: There is no need to cook the pasta as it will be cooked during the simmering process. Chop the vegetables and measure the ingredients in advance for a quick and seamless cooking process.
- Stirring Technique: There is no need to cook the pasta as it will be cooked during the simmering process. While sautéing the vegetables and pasta, stir constantly to ensure even cooking and prevent sticking.
- Miso Dissolving: To prevent clumps, mix the miso paste with a small amount of warm water or vegetable broth before adding it to the pot.
- Refrigeration Tips: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Reheating: To retain the creamy texture, reheat the pasta gently in a pan with a splash of vegetable broth or almond milk.
- Freezing Note: The creamy sauce may not freeze well, so it’s best to enjoy this dish fresh or freeze the vegetables separately for future use.
How to Make One Pot Creamy Miso Mushroom Pasta:
Listed below are all the ingredients you will need:
- olive oil
- red onion
- garlic cloves
- celery ribs
- canned button mushrooms
- fresh shimeji mushrooms
- farfalle pasta
- vegetable broth
- nutritional yeast
- rice vinegar
- miso paste
- ground black pepper
- chopped spring onions
Place oil in a heated pot over medium heat and sauté onion slices and minced garlic for 30 seconds. Then, stir in pasta, carrots, mushrooms, and celery.
Continue sautéing for another 2 minutes while constantly stirring:
Pour the vegetable broth and nutritional yeast; mix well. Bring the mixture to a boil and reduce to a simmer for 15 minutes, or until the pasta is cooked.
Stir in miso paste and rice vinegar; mix until the miso paste has dissolved:
Season with salt and ground black pepper. Then, sprinkle with chopped spring onions:
Serve immediately, and happy eating!
Frequently Asked Questions:
Miso paste can be purchased at most grocery stores, health food stores, or Asian supermarkets. It is commonly found in the Asian food aisle or the refrigerated section.
Both soy sauce and tamari are excellent substitutes for miso paste. They offer a salty and savory flavor, contributing to the umami profile of the dish. Use about 1 tablespoon of soy sauce or tamari for every tablespoon of miso paste.
Yes, you can use dried mushrooms instead of fresh ones. Dried mushrooms have a concentrated flavor, and they work well in dishes like this where they will rehydrate and infuse the broth with their rich taste. Replace the ½ cup of button mushrooms and 4 oz. of shimeji mushrooms with ½ cup of dried mushrooms (such as shiitake or porcini), rehydrated, and sliced.
One Pot Creamy Miso Mushroom Pasta
- 2 tablespoons olive oil
- 1 red onion sliced
- 2 garlic cloves minced
- 2 cups farfelle pasta
- 2 carrots peeled and diced
- 4 oz fresh shimeji mushrooms
- ½ cup canned button mushrooms sliced
- 2 celery ribs sliced
- 5 cups vegetable broth
- 2 tablespoons nutritional yeast
- 3 tablespoons miso paste
- 1 tablespoon rice vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped spring onions
- Place oil in a heated pot over medium heat and sauté onion slices and minced garlic for 30 seconds.
- Stir in pasta, carrots, mushrooms, and celery. Continue sautéing for another 2 minutes while constantly stirring.
- Pour the vegetable broth and nutritional yeast; mix well. Bring the mixture to a boil and reduce to a simmer for 15 minutes or until the pasta is cooked.
- Stir in miso paste and rice vinegar; mix until the miso paste has dissolved.
- Season with salt and ground black pepper.
- Sprinkle with chopped spring onions and serve immediately.
- There is no need to cook the pasta as it will be cooked during the simmering process.