Spicy Miso Pasta

Creamy spicy miso pasta rich in umami flavor that comes together in 20 minutes. This dairy-free pasta is a great weeknight meal and tossed with fresh garlic and pan-fried mushrooms.

Close up top down view of a white bowl with miso pasta mixed with mushrooms and parsley.

For my pasta lovers and also those that might just want something that doesn’t involve a tomato based sauce. This miso pasta does the trick and builds on a lot of umami containing ingredients to help develop a rich and creamy sauce.

So add this one to the no red sauce list along with my Creamy Butternut Squash Pasta and my Lemon Orzo Salad.

Why You’ll Love This Miso Pasta

  • A meal that comes together in 20 minutes
  • Rich in flavor thanks to the mushrooms, miso and garlic
  • Only 10 basic vegan ingredients that are easy to customize
  • Great to meal prep
  • Dairy-free, egg-free and easy to modify to be nut free and gluten-free

Key Ingredients and Substitutions

  • Pasta: I love orecchiette pasta, but you can use your preferred pasta shape for this dish. You can also swap the wheat based pasta for gluten-free pasta to make this dish gluten-free.
  • Mushrooms: I used baby bella mushrooms, but you can use the mushrooms you like best. If you are not a fan of mushrooms, try replacing with some jarred sun-dried tomatoes or some marinated artichoke hearts, which instead of pan frying, you can add to the dish at the end.
  • Garlic: Use as much fresh garlic as you like. The flavor always tends to be related to the overall quality of the garlic you typically use. If you notice your garlic is typically lacking in flavor, you may need to up the amount being used in your dishes.
  • Cream: A homemade combination of plant-based milk, cornstarch and oil. When combined together helps to replace typical dairy cream or the need to use canned coconut milk. Many plant-based milks can work for this recipe, but I find the best are unsweetened cashew milk or soy milk.
  • Miso Paste: I recommend using white or yellow miso paste as they both are mild. If you are not a fan of miso paste or don’t wish to use miso paste, you can try this Vegan Pesto Sauce used in this recipe for Vegan Pesto Gnocchi or opt to use an extra teaspoon of soy sauce and tablespoon of nutritional yeast.
  • Soy Sauce: Provides extra salty umami flavor to both the sauce and mushrooms.
  • Nutritional Yeast: Provides more umami flavor and a bit of a mild cheesy taste. You can replace with some freshly shredded vegan parmesan as well.
  • Lemon: Finishes off the sauce, but also provides a nice balance to the rich creamy sauce.

How to Make Spicy Miso Pasta

Start by bringing a large pot of water to boil with a generous pinch of salt and cook your pasta according to package instructions. As you wait, prepare the sauce by either blending the sauce ingredients together in a small blender or whisking them together in a bowl until fully smooth.

Salt your water generously then cook the pasta according to package.

Add the mushrooms to a large skillet without overcrowding the pan. Allow the mushrooms to brown undisturbed for a few minutes, then flip and repeat on the other side. Add a pinch of salt along with the garlic and red pepper flakes and continue to sauté until fragrant.

Remove the mushrooms from the pan and then deglaze the bottom of the pan with the reserved pasta water, then add the sauce made earlier. Bring the sauce to a low simmer allowing it to slightly thicken for a few minutes before adding in the cooked pasta. Stir to coat then stir in the cooked mushrooms, parsley, lemon zest and lemon juice before serving.

Expert Tips

  • Blend the sauce if possible. The sauce comes out great either way, but blending all the ingredients in a small blender really helps to emulsify the oil throughout, which gives it the very thick creamy consistency we are looking for.
  • Salt your pasta water generously. Like give it a really big pinch of salt as this will help give the pasta itself more flavor as it cooks. Do not worry about excess as you will get rid of most of it when draining.
  • Reserve pasta water. The pasta water is starchy and helps to yield the perfect creamy sauce.
  • Your sauce will continue to thicken once removed from heat. The starches in the cornstarch and the pasta water will swell and thicken as it sits resulting in a sauce that will attach to the pasta when mixed together.
  • For the best mushroom texture, make sure that you do not overcrowd your pan with mushrooms. When spread out in a single layer, do not disturb the mushrooms and allow them to brown and release their moisture for a few minutes before flipping and repeating on the other side. This will prevent your mushrooms from getting rubbery.
Bowl of spicy miso pasta topped with extra pan-fried mushrooms and parsley.

Frequently Asked Questions

How do I make this dish gluten-free?

To make this meal gluten-free, use gluten-free pasta. My favorite variety tends to either be the gluten-free lentil pasta by Barilla or Jovial Foods. Also, make sure to swap the soy sauce for a gluten-free alternative.

Is miso paste healthy?

Miso paste is a Japanese fermented bean paste. Because of the fermentation process it may help with supporting a healthy gut thanks to the presence of probiotics. It also contains vitamins and minerals such as vitamin K, zinc and calcium. Lastly, it may help with supporting your immune system.

Can miso pasta be made ahead of time?

I would recommend making this dish fresh for the best creamy consistency. As pasta sits in sauce, it will absorb it and appear more dry. A quick solution is to make the sauce ahead of time and store in the fridge until ready to use.

How long does it last?

If you have leftovers or use for meal prep, feel free to store them in an airtight container for up to 4 days in the fridge. When ready to eat again, add back to a saucepan and rehydrate with a little vegetable broth or water and stirring until it is saucy again.

How to Serve

This pasta can be served as is. If you’d like this pasta dish to be higher in protein, feel free to pair with some baked tofu or some sauteed chickpeas. Another alternative is to swap your regular pasta for a bean based pasta higher in protein.

Feel free to add additional vegetables if desired or serve with a light salad like this White Bean and Zucchini Salad.

More Vegan Weeknight Dinner Meals

Close up side view of a bowl of miso pasta with mushrooms and parsley mixed in.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Top down view of a bowl of pasta mixed with a miso cream sauce, mushrooms and parsley.

Spicy Miso Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan

Description

Creamy spicy miso pasta rich in umami flavor that comes together in 20 minutes. This dairy-free pasta is a great weeknight meal and tossed with fresh garlic and pan-fried mushrooms.


Ingredients

Scale
  • 3 tbsp extra virgin olive oil
  • 8 oz of sliced mushrooms
  • 6 large cloves of garlic, finely minced
  • 1/2 tsp red pepper flakes, optional
  • 4 tsp soy sauce, divided
  • 2 tbsp nutritional yeast or 1/4 cup vegan parmesan***
  • 2 tsp cornstarch or 2 tsp tapioca flour
  • 3/4 cup unsweetened non-dairy milk (I prefer soy milk or cashew milk)
  • 1 tbsp yellow miso paste
  • 1 lb (454 g) pasta + 1/2 cup reserved pasta water
  • Zest and juice of 1 medium lemon
  • 1/4 cup fresh parsley, roughly chopped
  • Salt & pepper to taste

Instructions

  1. Bring a large pot of water to a boil and generously salt it. Cook the pasta according to package and reserve 1/2 cup of the pasta water before draining.
  2. In a small bowl or blender combine 2 teaspoons of soy sauce and 2 tablespoons of oil along with the nutritional yeast, corn starch, milk, and miso. Whisk or blend until smooth and set aside.
  3. To a separate large skillet set to medium heat, warm up 1 tablespoon of oil. Add in the sliced mushrooms in a single layer on the pan and allow to brown undisturbed for 3-4 minutes before flipping and continuing to cook on the other side to remove excess water.
  4. Add a pinch of salt to the pan along with the minced garlic and red pepper flakes if using and continue to sauté until the garlic is fragrant, about 1 minute.
  5. Add 2 teaspoons of soy sauce, toss to coat the mushrooms and once absorbed, remove the mushrooms from the pan.
  6. Pour the reserved pasta water to the pan along with the blended miso sauce. Allow the sauce to come to a low simmer for 2-3 minutes then add in the drained pasta, stirring well to coat. Add the parsley, mushrooms, lemon juice and zest then stir once more before adjusting salt and pepper to taste then serve.

Notes

Blend the sauce if possible. The sauce comes out great either way, but blending all the ingredients in a small blender really helps to emulsify the oil throughout, which gives it the very thick creamy consistency we are looking for.

Salt your boiled water generously when cooking your pasta.

Reserve pasta water. The pasta water is starchy and helps to yield the perfect creamy sauce.

Your sauce will continue to thicken once removed from heat. The starches in the cornstarch and the pasta water will swell and thicken as it sits.

For the best mushroom texture, make sure that you do not overcrowd your pan with mushrooms. When spread out in a single layer, do not disturb the mushrooms and allow them to brown and release their moisture for a few minutes before flipping and repeating on the other side. This will prevent your mushrooms from getting rubbery.

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

 Catherine

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star