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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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