Spicy Miso Pasta

This creamy spicy miso pasta is a quick and satisfying meal loaded with umami flavor. Perfect for weeknights it uses just a few pantry staples and skips the tomato sauce for something more unique. It brings together garlic sautéed mushrooms and a silky miso based sauce in under 30 minutes.

I first whipped this up on a rainy Monday and by Thursday I was already making it again. It is just one of those comforting meals that tastes like it took a lot more effort than it did.

Ingredients

• Orecchiette pasta: offers great texture and catches the sauce nicely choose a quality durum wheat brand or use gluten free if needed
• Baby bella mushrooms: give earthy depth and meaty texture go for firm dry mushrooms for best browning
• Fresh garlic: boosts flavor choose firm cloves with tight skins for the most punch
• Unsweetened cashew or soy milk: creates the base of the cream avoid sweetened or flavored varieties
• Cornstarch: thickens the sauce smoothly no lumps when whisked properly
• Neutral oil: like avocado or sunflower helps emulsify the creaminess
• White or yellow miso paste: delivers umami richness opt for refrigerated paste for fresher taste
• Soy sauce: adds salt and depth use low sodium if preferred
• Nutritional yeast: contributes cheesy nutty notes always use fresh and store sealed
• Lemon juice and zest: brighten and balance the creamy flavors select a juicy lemon with a thin skin
• Chopped parsley: finishes with color and freshness always add just before serving

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Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of water to a rolling boil and add a generous amount of salt. Add pasta and cook according to the package instructions until al dente. Reserve half a cup of the cooking water before draining the pasta

Make the Sauce:

In a small blender or mixing bowl combine cashew milk miso paste nutritional yeast soy sauce oil and cornstarch. Blend or whisk until completely smooth with no lumps visible

Brown the Mushrooms:

Heat a large skillet over medium high heat and spread sliced mushrooms in a single layer. Cook undisturbed for three to four minutes until the bottoms are deep golden then flip and repeat

Add Garlic and Spice:

Add minced garlic and red pepper flakes to the skillet with the mushrooms. Season lightly with salt and cook for another minute until fragrant stirring occasionally

Simmer the Sauce:

Transfer the mushrooms to a bowl. Pour the reserved pasta water into the skillet to deglaze and loosen any browned bits. Stir in the prepared sauce and bring to a gentle simmer for three to four minutes until it thickens slightly

Combine Everything:

Add the cooked pasta to the skillet and stir gently to coat. Return the sautéed mushrooms to the pan and mix well. Stir in parsley lemon zest and lemon juice just before serving

Storage Tips

Store leftovers in an airtight container for up to four days in the fridge. Reheat with a splash of plant milk to loosen the sauce. Avoid freezing since the texture may change with the cornstarch and plant milk blend

Ingredient Substitutions

Try sun dried tomatoes or marinated artichokes instead of mushrooms if needed. For miso paste you can swap in extra soy sauce and more nutritional yeast but the flavor will shift slightly. Use any small pasta shape that holds sauce well such as shells or elbows

Serving Suggestions

Serve as a stand alone main or top with crispy tofu for extra protein. Chickpeas or roasted tempeh also work well. A simple side salad with citrus vinaigrette complements the richness of the pasta

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Cultural Historical Context

Miso has deep roots in Japanese cuisine where it is traditionally fermented for months or years. This dish uses miso in a non traditional way as a creamy sauce base blending eastern ingredients into western pasta form to showcase its versatility

Frequently Asked Questions About Recipes

→ Can I use a different pasta shape?

Yes, you can use any pasta shape you like. Orecchiette is recommended, but penne, fusilli, or spaghetti work well too.

→ What can I use instead of mushrooms?

If you're not a fan of mushrooms, try sun-dried tomatoes or marinated artichoke hearts. Add them at the end instead of pan-frying.

→ Is this dish gluten-free?

It can be made gluten-free by using gluten-free pasta and ensuring the miso paste and soy sauce are certified gluten-free.

→ How do I make the sauce extra creamy?

Blending the sauce ingredients helps emulsify the oil and starch, resulting in a thick, silky texture that clings to the pasta.

→ Can I meal prep this pasta?

Yes, this dish stores well in the fridge for up to 3 days. Reheat with a splash of water or plant-based milk to loosen the sauce.

→ What kind of miso should I use?

Use white or yellow miso paste for a mild, savory flavor. Avoid red miso, which may overpower the dish.