One-Pot Creamy Miso Mushroom Pasta Recipe

Introduction

This One-Pot Creamy Miso Mushroom Pasta is a comforting and flavorful dish that combines earthy mushrooms with a rich, cheesy miso sauce. Perfect for an easy weeknight dinner, it comes together quickly with minimal cleanup.

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 color and crust, about 10–15 minutes. Reduce heat to medium if mushrooms are browning too quickly.
2. Step 2: Add the remaining 2 tablespoons of butter, chopped onion, and minced garlic to the mushrooms. Sauté until onions are tender and garlic is fragrant, about 3–4 minutes.
3. Step 3: Meanwhile, in a bowl, whisk together the white miso paste, tamari sauce, cool water, and ground white pepper until the miso mostly dissolves. Set aside.
4. Step 4: Add the dry pasta, broth, and miso mixture to the pot with the mushrooms. Stir thoroughly to combine. Cover with a lid and cook according to pasta package instructions, about 9–11 minutes, until pasta is fully cooked.
5. Step 5: Turn off the heat and stir in the coconut milk, fontina cheese, and parmesan cheese until well combined. Cover and let the pasta sit for at least 10 minutes to allow the sauce to thicken and flavors to meld.
6. Step 6: Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra grated parmesan cheese. Enjoy!

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Shiitake mushrooms add great flavor, but cremini or button mushrooms also work well.
• If you prefer more sauce, add a splash of broth or coconut milk when finishing the dish.
• Try swapping fontina for mozzarella or gouda for a different cheesy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if it has thickened. Avoid microwaving to keep the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta vegan?

Yes, substitute the butter with a plant-based alternative and use vegan cheese or omit the cheese entirely. Make sure to choose a vegan broth and tamari sauce to keep it fully plant-based.

What pasta types work best for this recipe?

Short cut pastas like penne, rigatoni, or farfalle work best as they cook evenly and hold the creamy sauce well. Avoid very thin pasta like angel hair as it may overcook during the simmering step.

One-Pot Creamy Miso Mushroom Pasta Recipe

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★★★★★

4.5 from 82 reviews

• Author: Mariam
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This One-Pot Creamy Miso Mushroom Pasta is a savory and comforting dish that combines the earthy flavor of shiitake mushrooms with the umami richness of white miso and tamari sauce. Cooked entirely in one pot, this creamy pasta features a luscious sauce made from coconut milk, fontina, and parmesan cheeses, delivering a perfectly balanced blend of flavors and textures. Ideal for a satisfying weeknight dinner, this recipe is straightforward yet elegant, highlighting miso’s unique taste while keeping preparation and cleanup minimal.

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Ingredients

Scale 1x2x3x

Mushroom & Aromatics

• 6 tablespoons unsalted butter, divided
• 10 ounces sliced shiitake mushrooms
• ½ medium yellow onion, chopped
• 2 tablespoons fresh minced garlic

Miso Sauce

• 2 tablespoons white miso paste
• 2 tablespoons tamari sauce
• ½ cup cool water
• ¼ teaspoon ground white pepper

Pasta & Broth

• 1 lb short cut pasta
• 4 cups (32 ounces) chicken broth or vegetable broth

Finishing Ingredients

• 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

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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 often to prevent burning, until the mushrooms develop a deep brown crust. This should take about 10 to 15 minutes. Lower heat to medium if mushrooms are browning too quickly.
2. Sauté the onion and garlic: Add the remaining 2 tablespoons of butter to the pot along with the chopped onion and minced garlic once the mushrooms are golden brown. Sauté until the onions are tender and the garlic becomes fragrant, about 3 to 4 minutes.
3. Prepare the miso mixture: While the mushrooms cook, whisk together the white miso paste, tamari sauce, cool water, and ground white pepper in a bowl until the miso paste mostly dissolves. Set aside.
4. Cook the pasta: Add the dried pasta to the pot, then pour in the broth and the prepared miso mixture. Stir everything to combine well. Cover the pot with a lid and cook the pasta according to package directions, about 9 to 11 minutes, until fully cooked.
5. Finish the pasta: Turn off the heat. Stir in the full-fat coconut milk, fontina cheese, and parmesan cheese until fully combined. Cover the pot again and let sit for at least 10 minutes to allow the sauce to thicken and the flavors to meld.
6. Adjust seasoning and serve: Taste the pasta and adjust with kosher salt and freshly ground black pepper as needed. Serve hot, garnished with extra freshly grated parmesan cheese. Enjoy your creamy, flavorful miso mushroom pasta!

Notes

• Use a Dutch oven or a large, heavy-bottomed pot to ensure even cooking and prevent sticking.
• Shiitake mushrooms provide a great umami flavor, but you can substitute with cremini or button mushrooms if preferred.
• For a vegan version, substitute the chicken broth with vegetable broth and use vegan-friendly cheese alternatives or nutritional yeast.
• If using store-bought grated cheese, opt for high-quality brands for best melting and flavor.
• Letting the pasta rest with cheese and coconut milk off the heat allows the sauce to thicken beautifully without breaking.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (Japanese-Italian)

Keywords: one-pot pasta, miso pasta, creamy mushroom pasta, shiitake mushrooms, easy weeknight dinner, comfort food