Spicy Miso Pasta (Printable Recipe)
Dairy-free creamy miso pasta with mushrooms and garlic. Quick to make and full of umami flavor.
# Ingredients You'll Need:
→ Main Ingredients
01 -
8 oz orecchiette pasta or preferred pasta shape
02 -
8 oz baby bella mushrooms, sliced
03 -
4 cloves garlic, minced
04 -
1/2 tsp red pepper flakes
05 -
2 tsp soy sauce
06 -
1 tbsp white or yellow miso paste
07 -
1 tbsp nutritional yeast
08 -
1 tbsp neutral oil
09 -
1 tsp cornstarch
10 -
1/2 cup unsweetened cashew or soy milk
11 -
1 tbsp lemon juice
12 -
1 tsp lemon zest
13 -
2 tbsp chopped parsley
14 -
Salt, to taste
# Steps to Follow:
01 -
Bring a large pot of water to a boil with a generous pinch of salt. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
02 -
In a small blender or bowl, combine plant-based milk, miso paste, nutritional yeast, soy sauce, oil, and cornstarch. Blend or whisk until smooth.
03 -
Heat a large skillet over medium-high heat. Add mushrooms in a single layer and let brown undisturbed for 3–4 minutes. Flip and brown the other side.
04 -
Add minced garlic and red pepper flakes to the mushrooms with a pinch of salt. Sauté until fragrant, about 1–2 minutes.
05 -
Remove mushrooms from the pan. Deglaze the pan with reserved pasta water, then add the prepared sauce. Simmer until slightly thickened, 2–3 minutes.
06 -
Add drained pasta to the skillet and stir to coat in the sauce. Return cooked mushrooms to the pan and stir to combine.
07 -
Stir in parsley, lemon zest, and lemon juice. Adjust seasoning with salt if needed and serve hot.
# Extra Tips:
01 -
Blending the sauce helps emulsify the oil, creating a thicker and creamier texture.
02 -
Generously salting the pasta water enhances flavor during cooking.
03 -
Starchy pasta water helps the sauce cling to the noodles more effectively.
04 -
Avoid overcrowding mushrooms to ensure proper browning and texture.