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.
- 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
- 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.
- 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.
- 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.
- 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.
- Add 2 teaspoons of soy sauce, toss to coat the mushrooms and once absorbed, remove the mushrooms from the pan.
- 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.
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.
Keywords: miso pasta, vegan miso pasta, spicy miso pasta