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    Home ยป Pasta recipes

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    Miso mushroom pasta

    Jump to Recipe

    This stunning miso mushroom pasta makes mushrooms the star of the show, intensified with garlic, parmesan, mushroom stock and miso.

    Miso mushroom pasta in a white pasta bowl with a fork tucked into the bowl.

    You'll need just two pans for this recipe: one to boil the pasta and one to make the sauce.

    You'll sweat onions, then add the sliced mushrooms and garlic and fry until the mushrooms reduce and the flavour intensifies.

    Miso mushroom pasta in a white pasta bowl topped with grated cheese.

    After that, you'll stir in mushroom stock and miso, followed by the cooked pasta and parmesan, giving the most incredible, rounded flavour in just a few minutes.

    I've used penne rigate pasta in this recipe as the hollow centre and lined ridges hold the sauce beautifully, but any pasta shape would work well.

    Here's the full recipe for my miso mushroom pasta. I promise you, the results are stunning.

    Ingredients

    • 1 mushroom stock (bouillon) cube
    • 1 tbsp olive oil
    • 1 onion finely chopped
    • 400 g (14 oz) chestnut or button mushrooms sliced
    • 3 cloves (3) garlic finely chopped
    • 300 g (11 oz) dried penne pasta
    • 2 tsp miso paste
    • ¼ tsp freshly ground black pepper
    • 15 g (⅓ cup) flat leaf parsley roughly chopped
    • 40 g (⅓ cup) Parmesan or vegetarian hard cheese alternative to garnish

    Equipment

    • Weighing scales
    • Measuring spoons
    • Kitchen knife
    • Chopping board
    • Large saucepan
    • Colander
    • Large nonstick frying pan
    • Wooden spoon
    • Grater

    Instructions

    Bring a large pot of salted water to the boil, then add the penne pasta and cook for approximately 10 minutes until al dente.

    Dissolve the mushroom stock cube in a bowl with a splash of the hot water. Set aside.

    Heat the oil in a large frying pan over a medium-low heat, then add the onions.

    diced onions in a large white frying pan on an induction hob.

    Sweat for 5 minutes until starting to soften without taking on colour. 

    cooked diced onions in a large white frying pan on an induction hob.

    Add the mushrooms and garlic.

    diced onions in a large white frying pan topped with garlic and sliced mushrooms on an induction hob.

    Turn the heat up to medium-high and fry for 3 minutes until the mushrooms soften.

    cooked mushroom, garlic and onion mix in a large white frying pan on an induction hob.

    Add the miso paste, black pepper, dissolved mushroom stock cube and a splash of pasta water.

    cooked mushroom, garlic and onion mix topped with a stock cube in a large white frying pan on an induction hob.

    Reduce the heat to low and simmer gently until the pasta is ready.

    cooked mushroom, garlic and onion mix in a large white frying pan on an induction hob.

    Drain the pasta, reserving a little more of the cooking water, and add the pasta to the pan.

    cooked mushroom, garlic and onion mix topped with cooked penne pasta in a large white frying pan on an induction hob.

    Cook everything together for 2 minutes, stirring all the time.

    miso mushroom pasta cooked and mixed together in a large frying pan.

    Add the grated cheese.

    miso mushroom pasta cooked and mixed together in a large frying pan topped with grated cheese on an induction hob.

    Stir through. If it's dry, add the reserved pasta water. 

    miso mushroom pasta cooked and mixed together in a large frying pan.

    Serve in bowls with extra grated cheese, if desired.

    miso mushroom pasta in a white pasta bowl with a white casserole dish in the background.

    If you enjoyed this recipe then check out some of my other incredible pasta dishes including;

    • My delicious tagliatelle verdi
    • Simple summer spaghetti with garlic and lemon
    • Penne with butternut squash and goat cheese

    Print this miso mushroom pasta recipe

    Print Recipe
    5 from 2 votes

    Miso Mushroom Pasta Recipe

    This miso mushroom pasta makes mushrooms the star of the show, intensified with garlic, parmesan, mushroom stock and miso.
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Pasta meals
    Cuisine: Italian
    Diet: Vegetarian
    Servings: 4 bowls
    Author: Emily Leary

    Ingredients

    • 1 mushroom stock (bouillon) cube
    • 1 tbsp olive oil
    • 1 onion finely chopped
    • 400 g (14 oz) chestnut or button mushrooms sliced
    • 3 cloves (3) garlic finely chopped
    • 300 g (11 oz) dried penne pasta
    • 2 tsp miso paste
    • ¼ tsp freshly ground black pepper
    • 15 g (⅓ cup) flat leaf parsley roughly chopped
    • 40 g (⅓ cup) Parmesan or vegetarian hard cheese alternative to garnish

    Equipment

    • Weighing scales
    • Measuring spoons
    • Kitchen knife
    • Chopping board
    • Large saucepan
    • Colander
    • Large nonstick frying pan
    • Wooden spoon
    • Grater

    Instructions

    • Bring a large pot of salted water to the boil, then add the penne pasta and cook for approximately 10 minutes until al dente.
    • Dissolve the mushroom stock cube in a bowl with a splash of the hot water. Set aside.
    • Heat the oil in a large frying pan over a medium-low heat, then add the onions. Sweat for 5 minutes until starting to soften without taking on colour.
    • Add the mushrooms and garlic, turn the heat up to medium-high and fry for 3 minutes until the mushrooms soften.
    • Add the miso paste, black pepper, dissolved mushroom stock cube and a splash of pasta water. Reduce the heat to low and simmer gently until the pasta is ready.
    • Drain the pasta, reserving a little more of the cooking water, and add the pasta to the pan.
    • Add the grated cheese and stir through. If it's dry, add the reserved pasta water.
    • Serve in bowls with extra grated cheese, if desired.

    Video

    Nutrition

    Calories: 333kcal | Carbohydrates: 50g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 471mg | Potassium: 669mg | Fiber: 1g | Sugar: 3g | Vitamin A: 433IU | Vitamin C: 8mg | Calcium: 166mg | Iron: 3mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this miso mushroom pasta

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      5 from 2 votes (1 rating without comment)

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    1. Emily Scott says

      January 07, 2022 at 7:08 pm

      5 stars
      Hi, I loved this recipe and really enjoy simply cook! However I want to make this again but canโ€™t find the porcini ingredients anywhere. Have you made this without using the kit? If so, where do you recommend finding these ingredients? Thank you :)

      Reply
      • Emily Leary says

        January 07, 2022 at 8:07 pm

        Hi! Great question. I made it such a long while ago, I can't entirely remember what the seasoning was like and if it had salt, pepper etc in it or just mushroom powder. You can get porcini powder from Amazon e.g. https://www.amazon.co.uk/SHAKE-OCINI-PORCINI-MUSHROOM-POWDER/dp/B01N2SXRD4/ which might be of use.

        Reply

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