One-Pot Creamy Miso Mushroom Pasta Recipe

Introduction

This One-Pot Creamy Miso Mushroom Pasta is a comforting, flavorful dish that combines earthy mushrooms with a rich, umami-packed sauce. Perfect for a cozy weeknight meal, it’s easy to prepare and delivers a luxurious taste with minimal cleanup.

Ingredients

• 6 tablespoons unsalted butter, divided
• 10 ounces sliced mushrooms (preferably shiitake)
• ½ medium yellow onion, chopped
• 2 tablespoons fresh minced garlic
• 2 tablespoons white miso paste
• 2 tablespoons tamari sauce
• ½ cup cool water
• ¼ teaspoon ground white pepper
• 1 lb short cut pasta
• 4 cups (32 ounces) chicken broth or vegetable broth
• 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

1. Step 1: In a large Dutch oven over medium-high heat, melt 4 tablespoons of butter. Add the mushrooms and cook, stirring often, until they develop a deep brown crust, about 10-15 minutes. Lower heat to medium if they cook too quickly.
2. Step 2: Add the remaining 2 tablespoons of butter, chopped onion, and minced garlic to the mushrooms. Sauté until the onions are tender and garlic is fragrant, about 3-4 minutes.
3. Step 3: In a separate bowl, whisk together the miso paste, tamari sauce, water, and ground white pepper until the miso is mostly dissolved. Set aside.
4. Step 4: To the pot, add the dried pasta, chicken or vegetable broth, and the miso mixture. Stir well to combine, then cover with a lid and cook according to the pasta package instructions, usually 9-11 minutes, until pasta is al dente and liquid is mostly absorbed.
5. Step 5: Remove from heat and stir in the coconut milk, fontina cheese, and parmesan cheese until melted and creamy. Cover and let it sit for at least 10 minutes to allow flavors to meld.
6. Step 6: Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve garnished with extra grated parmesan cheese. Enjoy!

Tips & Variations

• For a vegetarian option, use vegetable broth instead of chicken broth.
• Try different mushrooms like cremini or button for varied texture and flavor.
• If you prefer a thinner sauce, add a splash more broth or coconut milk at the end.
• Fresh herbs like thyme or parsley can be sprinkled on top for added brightness.
• Use gluten-free pasta to accommodate dietary restrictions.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, you can substitute soy sauce for tamari, but tamari is gluten-free and has a richer flavor, which enhances the dish.

Is it necessary to use both fontina and parmesan cheese?

Using both cheeses adds depth and creaminess, but you can substitute with just one type if preferred. Parmesan alone will give a sharper taste, while fontina adds a smooth melt.

One-Pot Creamy Miso Mushroom Pasta Recipe

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★★★★★

4.8 from 270 reviews

• Author: Aiden
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This creamy miso mushroom pasta is a comforting one-pot meal that combines savory browned mushrooms, umami-rich miso paste, and creamy coconut milk with tender pasta and melted cheese. It’s a flavorful, hearty dish perfect for an easy weeknight dinner with minimal cleanup.

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Ingredients

Scale 1x2x3x

Butter & Vegetables

• 6 tablespoons unsalted butter, divided
• 10 ounces sliced mushrooms (preferably shiitake)
• ½ medium yellow onion, chopped
• 2 tablespoons fresh minced garlic

Miso Sauce Mix

• 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

Cheese & Cream

• 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

Seasonings

• Kosher salt & fresh ground black pepper, to taste

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Instructions

1. Brown the mushrooms: Heat 4 tablespoons of butter in a large Dutch oven over medium-high heat. Add the sliced mushrooms and cook, stirring frequently to prevent burning, until they develop a deep brown crust, about 10-15 minutes. Reduce heat to medium if the mushrooms are cooking too fast.
2. Sauté the onion & garlic: Add the remaining 2 tablespoons of butter, the chopped onion, and minced garlic to the brown mushrooms. Sauté for 3-4 minutes until the onions are soft and the garlic is fragrant.
3. Prep miso mixture: In a bowl, whisk together the white miso paste, tamari sauce, cool water, and ground white pepper until the miso is mostly dissolved. Set this aside.
4. Build the pasta: Add the dry pasta, chicken or vegetable broth, and the miso mixture to the pot with mushrooms and aromatics. Stir well to combine. Cover the pot with a lid and cook the pasta according to package instructions, about 9-11 minutes, until fully cooked.
5. Finish the pasta: Turn off the heat and stir in the room temperature coconut milk, fontina cheese, and parmesan cheese until creamy and well combined. Cover and let the pasta rest for at least 10 minutes to meld the flavors. Taste and season with kosher salt and fresh black pepper as desired.
6. Serve: Serve hot, garnished with extra freshly grated parmesan cheese. Enjoy your rich and creamy one-pot miso mushroom pasta!

Notes

• Use shiitake mushrooms for a deep umami flavor; button or cremini mushrooms can be substituted.
• Make sure the coconut milk is at room temperature to prevent it from curdling when added to the hot pasta.
• If you prefer a vegan version, use vegetable broth and omit the cheese or use vegan cheese alternatives.
• Adjust salt carefully since miso and tamari are salty.
• This recipe is best served immediately but can be refrigerated for up to 2 days; reheat gently to prevent separation.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (Japanese-Italian)

Keywords: one pot pasta, creamy pasta, miso mushroom pasta, easy dinner, comfort food, vegetarian pasta, weeknight meals