Description
This One-Pot Miso Mushroom Pasta brings together umami-rich miso, tender mushrooms, and creamy coconut milk in one comforting, easy-to-make dish.
Ingredients
Scale
- 8 ounces spaghetti or linguine
- 10 ounces mixed mushrooms (shiitake, cremini, or button), sliced
- 3 tablespoons white or yellow miso paste
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 2 tablespoons soy sauce
- 3 cups vegetable broth
- 1/2 cup coconut milk
- 1 tablespoon sesame oil
- 2 stalks green onions, thinly sliced
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
Instructions
- Place your large skillet over medium heat and add olive oil.
- Add garlic and ginger, sauté until fragrant. Stir in sliced mushrooms and cook for 5 to 6 minutes until golden and tender.
- Push mushrooms to the side, add miso paste and let it toast for a minute before stirring it through.
- Pour in vegetable broth, soy sauce, and coconut milk. Add pasta directly to the pot, ensuring it’s submerged.
- Bring to a gentle boil, then reduce to simmer. Stir occasionally and cook until pasta is al dente and liquid reduces into a creamy sauce, about 10 to 12 minutes.
- Drizzle sesame oil and toss to coat. Taste and adjust seasoning if needed.
- Serve topped with green onions and sesame seeds.
Notes
- Use a mix of mushrooms for deeper flavor.
- If sauce reduces too quickly, add a splash of broth or water.
- Stir often to prevent pasta from sticking.
- Top with chili crisp for an added kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Keywords: miso pasta, mushroom pasta, vegan dinner, one-pot pasta, creamy miso noodles