I love this recipe because it comes together in under 20 minutes and delivers deep flavor with minimal effort. The miso adds a savory richness that pairs beautifully with mushrooms, and the pasta water helps create a silky sauce that coats every strand. It’s simple, cozy, and perfect for busy days.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
½ (8 ounce) package spaghetti 1 tablespoon unsalted butter 4 ounces portobello mushrooms, quartered 1 tablespoon white miso paste ¼ cup freshly grated Parmesan cheese
Directions
I start by bringing a large pot of lightly salted water to a boil. I add the spaghetti and cook it until tender but still firm to the bite, stirring occasionally.
While the pasta cooks, I melt the butter in a large skillet over medium heat. I add the quartered portobello mushrooms in a single layer, making sure not to overcrowd the pan. I let them cook undisturbed at first, then stir occasionally until they’re nicely browned and tender.
Once the mushrooms are browned, I stir in the white miso paste, coating the mushrooms evenly.
Before draining the pasta, I carefully scoop out ½ cup of the pasta cooking water. I pour ¼ cup of the pasta water into the skillet with the mushrooms and stir until the sauce starts to come together. I add the Parmesan cheese and whisk gently until it melts into the sauce. I then add the remaining ¼ cup of pasta water to loosen the sauce and make it smooth.
I drain the cooked pasta and add it directly to the skillet. I toss everything together until the spaghetti is well coated in the mushroom-miso sauce. I serve it immediately while it’s hot and glossy.
Servings and Timing
This recipe makes 2 servings. Prep time is about 5 minutes. Cook time is approximately 15 minutes. Total time comes to around 20 minutes.
Variations
I sometimes swap the Parmesan cheese for nutritional yeast flakes for a dairy-free option. Adding a pinch of black pepper or chili flakes gives it a little heat. I like mixing in spinach or peas at the end for extra color and nutrition. Using shiitake or cremini mushrooms works well if portobellos aren’t available.
Storage/Reheating
I enjoy this pasta fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently in a skillet with a splash of water to loosen the sauce and keep it creamy.
FAQs
Can I use a different type of pasta?
Yes, I use whatever pasta I have on hand, though long noodles work best.
What does miso add to the dish?
It adds a savory, umami depth that replaces the need for heavy sauces.
Can I make this vegan?
Yes, I replace the Parmesan cheese with nutritional yeast.
Do I need to salt the pasta water?
I lightly salt it so the pasta itself is well seasoned.
Can I add protein?
I sometimes add tofu or chickpeas for extra protein.
Why use pasta water in the sauce?
It helps bind the sauce and gives it a silky texture.
Can I use olive oil instead of butter?
Yes, olive oil works, though butter adds richness.
Is white miso the best option?
I prefer white miso because it’s mild, but other miso types work in smaller amounts.
Can I double the recipe?
Yes, I double everything and use a larger skillet.
Is this dish kid-friendly?
Yes, it’s mild and comforting, especially without added spice.
Conclusion
This Easy Mushroom-Miso Pasta is a recipe I turn to when I want fast comfort food with big flavor. With tender pasta, savory mushrooms, and a rich miso sauce, it’s proof that simple ingredients can create something deeply satisfying and perfect for any night of the week.
