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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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