Description
This Best Creamy Miso Mushroom Pasta is a luscious, savory dish combining earthy mushrooms with the umami depth of white miso paste, all enveloped in a rich, creamy sauce. Enhanced by fresh thyme and brightened with lemon juice and zest, this comforting pasta recipe is perfect for a quick and elegant weeknight meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 270 grams mushrooms, sliced (but not super thinly)
- 3 – 4 garlic cloves, minced
- 2 tablespoons fresh thyme leaves (divided)
- 3/4 cup single or light cream
- 1/2 – 1 tablespoon white miso paste
- 40 grams parmesan, finely grated
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- Pasta of your choice (quantity per package instructions, approx. 180-200 grams for 2 servings)
Instructions
- Cook the pasta: Bring a large pot of well-salted water to a boil and cook your chosen pasta according to the package instructions, slightly undercooking by about a minute for best texture. Reserve one cup of the pasta cooking water before draining.
- Prepare mushrooms: In a large skillet or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. To avoid overcrowding, cook mushrooms in two batches using half the oil and butter for each batch.
- Sauté mushrooms: Add the mushrooms to the hot pan, tossing in the oil and butter. Let them cook undisturbed for 4-5 minutes, turning only once or twice until golden brown.
- Combine mushrooms: If cooking in batches, return all mushrooms to the pan, reduce heat slightly, add minced garlic and 1 tablespoon fresh thyme leaves, cooking for about a minute until fragrant.
- Add cream: Push mushrooms to one side, pour in the cream, and lower the heat to a gentle simmer—avoid boiling to prevent cream from curdling.
- Incorporate miso: Whisk the white miso paste into the cream thoroughly until fully dissolved and blended.
- Melt parmesan: Gradually add grated parmesan in 2 to 3 additions, allowing each portion to melt completely into the sauce before adding the next.
- Season sauce: Add fresh lemon juice and black pepper, cooking for another 1-2 minutes to slightly thicken the sauce while maintaining a gentle simmer.
- Combine pasta and sauce: Add the cooked pasta directly into the mushroom cream sauce. Toss thoroughly and let the mixture gently bubble for 1-2 minutes to allow flavors to meld and thicken. Use reserved pasta water to loosen the sauce if needed.
- Finish with herbs and zest: Stir in remaining 1 tablespoon of fresh thyme leaves and the lemon zest for a bright aromatic finish, then remove from heat.
- Serve: Plate the pasta and garnish with additional parmesan, lemon zest, and thyme leaves if desired, serving immediately.
Notes
- White miso paste adds a subtle umami flavor; adjust amount to taste from 1/2 to 1 tablespoon.
- Undercooking pasta slightly helps it absorb more sauce flavor during the final simmer.
- You can use any pasta shape you prefer such as fettuccine, linguine, or penne.
- If you want a lighter sauce, opt for light cream instead of single cream.
- Reserve pasta water is key to adjusting sauce consistency for a silky finish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion