Mushroom Miso Pasta

This mushroom miso pasta comes together fast but tastes like it simmered all afternoon. The shiitake mushrooms and white miso create deep savory richness and a creamy coating that clings to each strand of whole-wheat spaghetti. This is the kind of dish I turn to when I need something quick yet comforting on a busy night.

I made this on a chilly Monday and was amazed how something so fast could taste so full and satisfying. It now lives in my weekly dinner rotation.

Ingredients

• Whole wheat spaghetti: gives nutty flavor and fiber look for bronze cut pasta for best sauce grip
• Extra virgin olive oil: adds richness choose cold pressed for best quality
• Fresh shiitake mushrooms: offer meaty texture and deep flavor avoid slimy or overly dry caps
• White miso: brings salty sweet balance store in fridge once opened
• Unsalted butter: gives a creamy mouthfeel use high quality European style for richer taste
• Grated garlic: brightens the sauce fresh grated works best over jarred
• Ground pepper and salt: help layer the flavor throughout taste before adding more
• Scallions: optional but they add color and lightness especially raw as garnish

Step-by-Step Instructions

Boil the Pasta:

Bring a medium pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve one third cup of the cooking water before draining. Return pasta to the pot off heat

Sauté the Mushrooms:

Heat olive oil in a large skillet over medium. Add sliced shiitake mushrooms and stir every couple minutes. Cook for about ten minutes until browned and tender. This slow browning draws out their deep earthy flavor

Make the Miso Mixture:

In a small bowl whisk white miso into the reserved hot pasta water. Stir until smooth and fully dissolved. This step helps the miso blend into the sauce evenly

Combine Everything:

Add cooked mushrooms miso mixture butter garlic pepper and salt to the pasta in the pot. Gently toss with tongs until the noodles are well coated and a creamy sauce forms. Taste and adjust seasoning if needed

Serve and Garnish:

Divide the pasta among four bowls. Top with thinly sliced scallions if using. Serve hot and enjoy immediately

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I love the way white miso balances the richness of the butter and mushrooms. My kids even request seconds which rarely happens with anything containing mushrooms

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of water to rehydrate the sauce

Ingredient Substitutions

Cremini mushrooms can replace shiitakes if needed. Regular spaghetti can work in place of whole wheat though it will be less nutty. Use plant based butter for a dairy free version

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Serving Suggestions

This pairs well with a crisp green salad or a side of roasted broccoli. Add a soft boiled egg or tofu cubes on top for extra protein

Cultural Context

White miso is a staple in Japanese cooking known for its gentle sweetness and depth. Combining it with pasta shows the power of fusion comfort food at its best

Frequently Asked Questions About Recipes

→ What kind of miso should I use?

White miso is ideal for this pasta because it has a mild, slightly sweet flavor that blends smoothly into the sauce.

→ Can I use a different mushroom type?

Yes, cremini or oyster mushrooms can work well, but shiitake adds a deeper umami flavor.

→ Is this dish suitable for meal prep?

Absolutely. It keeps well for up to two days in the fridge. Reheat gently to preserve the sauce texture.

→ Can I make this without butter?

You can substitute with olive oil or a plant-based butter for a dairy-free version while keeping the creaminess.

→ Why reserve pasta water?

It helps dissolve the miso and binds the sauce to the noodles, creating a silky texture.