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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.

Ingredients

Scale

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

Find it online: https://topreci.com/one-pot-creamy-miso-mushroom-pasta-recipe/