One-Pot Creamy Miso Mushroom Pasta Recipe

Introduction

This one-pot creamy miso mushroom pasta is a comforting dish that combines rich, umami-packed flavors with an easy cleanup. Perfect for a weeknight dinner, it features tender mushrooms and a luscious sauce made with miso, coconut milk, and cheeses.

Ingredients

• 6 tablespoons unsalted butter, divided
• 10 ounces sliced mushrooms (preferably shiitake)
• ½ medium yellow onion, chopped
• 2 tablespoons fresh minced garlic
• 2 tablespoons white miso paste
• 2 tablespoons tamari sauce
• ½ cup cool water
• ¼ teaspoon ground white pepper
• 1 lb short cut pasta
• 4 cups (32 ounces) chicken broth or vegetable broth
• 1 (13.5 ounce) can full-fat coconut milk, room temperature
• 8 ounces fontina cheese, preferably grated by hand
• ½ cup parmesan cheese, preferably grated by hand, plus more for garnish
• Kosher salt and fresh ground black pepper, to taste

Instructions

1. Step 1: In a large Dutch oven over medium-high heat, melt 4 tablespoons of butter. Add the sliced mushrooms and cook, stirring often, until they develop a deep brown crust, about 10-15 minutes. Lower heat if mushrooms cook too quickly.
2. Step 2: Add the remaining 2 tablespoons of butter, chopped onion, and minced garlic to the mushrooms. Sauté until the onions are tender and the garlic is fragrant, about 3-4 minutes.
3. Step 3: In a small bowl, combine the white miso paste, tamari sauce, cool water, and ground white pepper. Stir well until the miso mostly dissolves, then set aside.
4. Step 4: Add the dry pasta, broth, and miso mixture to the pot. Stir to combine, cover with a lid, and cook according to pasta package instructions, about 9-11 minutes, until pasta is tender and cooked through.
5. Step 5: Remove the pot from heat. Stir in the coconut milk, fontina, and parmesan cheese until fully combined. Cover and let the pasta sit for at least 10 minutes to allow the sauce and flavors to meld.
6. Step 6: Taste and adjust seasoning with salt and black pepper. Serve topped with additional grated parmesan cheese. Enjoy!

Tips & Variations

• Use any mushrooms you like, such as cremini or button, for a different flavor profile.
• For a vegan version, substitute the dairy cheese with your favorite plant-based cheese alternatives and use vegetable broth.
• Grating cheese by hand helps it melt smoothly and blend better into the sauce.
• Add fresh herbs like thyme or parsley for extra freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, short cut pasta like penne, rigatoni, or fusilli works best as it holds the sauce well, but feel free to use your favorite shapes.

What can I substitute for white miso paste?

If you don’t have white miso, yellow or red miso paste can be used, though the flavor may be stronger. Start with a smaller amount and adjust to taste.

One-Pot Creamy Miso Mushroom Pasta Recipe

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★★★★★

4.8 from 78 reviews

This One-Pot Creamy Miso Mushroom Pasta combines the rich umami flavors of shiitake mushrooms and white miso with creamy coconut milk and savory cheeses. Perfect for a comforting yet sophisticated weeknight dinner, this dish uses a simple stovetop method to deliver a luscious, flavorful pasta with minimal cleanup.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Miso Mushroom Base

• 6 tablespoons unsalted butter, divided
• 10 ounces sliced shiitake mushrooms
• ½ medium yellow onion, chopped
• 2 tablespoons fresh minced garlic
• 2 tablespoons white miso paste
• 2 tablespoons tamari sauce
• ½ cup cool water
• ¼ teaspoon ground white pepper

Pasta and Sauce

• 1 lb short cut pasta (such as penne or rigatoni)
• 4 cups (32 ounces) chicken broth or vegetable broth
• 1 (13.5 ounce) can full-fat coconut milk, room temperature
• 8 ounces fontina cheese, preferably grated by hand
• ½ cup parmesan cheese, preferably grated by hand, plus more for garnish
• Kosher salt and fresh ground black pepper, to taste

Instructions

1. Brown the mushrooms: In a large Dutch oven over medium-high heat, melt 4 tablespoons of butter. Add the sliced mushrooms and cook, stirring frequently, until they develop a deep brown color and crust, about 10-15 minutes. Reduce heat to medium if mushrooms are browning too quickly.
2. Sauté the onion and garlic: Once mushrooms are deeply golden, add remaining 2 tablespoons of butter, chopped onion, and minced garlic. Sauté until onions become tender and garlic is fragrant, about 3-4 minutes.
3. Prepare miso mixture: In a separate bowl, combine white miso paste, tamari sauce, cool water, and ground white pepper. Stir thoroughly until the miso mostly dissolves, then set aside.
4. Build the pasta: Add dried pasta, broth, and the prepared miso mixture to the pot with the mushrooms and aromatics. Stir well to combine and cover with a lid. Simmer according to pasta package instructions, about 9-11 minutes, until pasta is cooked through.
5. Finish the pasta: Remove pot from heat and stir in the room-temperature coconut milk, fontina cheese, and parmesan cheese until fully combined. Cover and let the pasta rest for at least 10 minutes to allow the sauce to thicken and flavors to meld. Taste and adjust seasoning with salt and pepper as desired.
6. Serve and garnish: Serve the creamy miso mushroom pasta hot with an extra sprinkle of fresh grated parmesan cheese on top. Enjoy your decadent yet comforting one-pot meal!

Notes

• Choosing full-fat coconut milk adds richness and creaminess without dairy.
• Sliced shiitake mushrooms give the deepest umami flavor, but cremini or button mushrooms can be substituted.
• Adjust broth quantity if using different pasta shapes or brands that require longer cooking times.
• Make sure to have the coconut milk at room temperature for smooth incorporation.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Grate cheeses by hand for the best texture and meltability in the sauce.

Keywords: one-pot pasta, miso mushroom pasta, creamy pasta, shiitake mushrooms, coconut milk pasta, easy weeknight dinner, vegetarian pasta