20 Minute Creamy Miso Mushroom Pasta
20-minute dinners, for 23 days, CREAMY MISO MUSHROOM PASTA!
Creamy, savory, and packed with umami flavor, this creamy miso mushroom pasta is one of my and my husband’s favorite dinners, and it will soon be yours too!
Made with easy and simple-to-find ingredients, with two secret ingredients that add tons of umami flavour to the dish! If you like more 20-minute recipes, I have a series right now, sharing 20-minute recipes on my blog.
The two secret ingredients that make my Creamy Miso Mushroom Pasta extra delicious are miso paste and dashi powder.
Both ingredients are salty, adding flavor and depth to the sauce. If you have ever been to Japanese fusion restaurants and love their creamy sauce, miso paste and dashi powder are the secret ingredients.
You can find miso paste at most grocery stores under the refrigerator Asian section, while dashi powder you can get on amazon or in the condiments section in Asian supermarkets.
You can use any pasta of your choice when making Creamy Miso Mushroom Pasta.
I am using fettuccine today, but I also made it with spaghetti and udon noodles! If you are gluten-free, you can use gluten-free pasta, or I also have a risotto recipe that is also super delicious!
For mushrooms, I am using shiitake mushrooms and cremini mushrooms. You can customize it with any mushroom of your choice; however, I highly recommend finding shiitake mushrooms, as they add savory umami flavors that cannot be found in other mushrooms.
Creamy Miso Mushroom Pasta is perfect for date night!
We paired it with my Miso-Glazed Salmon made in an air fryer for date night, along with my 3 minutes Instant Pot Creme Brûlée for dessert. Not only is it more affordable to have a 3-course meal date night at home, but it also is healthier and tastes WAY better!
Do you want more 20-minute recipes? Here are some of my go-to recipes that you will LOVE!
Ingredients
- 4 servings of pasta, cooked al-dente
- 3 cups mushroom of your choice, sliced
- 3 tablespoon butter
- 2 teaspoon garlic, minced
- 1.5 tablespoon soy sauce
- 1.5 teaspoon dashi powder
- 1 tablespoon miso paste
- 0.5 teaspoon black pepper
- 1.5 cup cream or milk
- 0.5 cup of parmesan cheese
- 2 teaspoon cornstarch, optional
- Prepare your pasta based on instructions and cook till al dente.
- In a pan, add mushroom, and pan-fry on medium heat for 2-3 minutes without any oil. The mushroom should get softer, and this will help bring out the aroma of the mushroom.
- Next, add soy sauce, butter, black pepper, and garlic. Saute for 1-2 minutes or until fragrant.
- Once fragrant, add the miso paste, dashi powder, and cream or milk. Mix until thoroughly combined and simmer on low heat for 2 minutes.
- Optional step: if you want the cream to be smooth without the cheese, you can now add in your cornstarch mixture two teaspoon cornstarch mixed with four tablespoons cold water.
- Whisk in parmesan cheese, and add in the pasta. Mix all together until melted and sauce begins to thicken. Finish off with chopped parsley, and enjoy!
Creamy Miso Mushroom Pasta
By Tiffy Cooks
Ingredients
- 4 servings pasta cooked al-dente
- 3 cups mushroom of your choice, sliced
- 3 tablespoon Butter
- 2 teaspoon garlic minced
- 1.5 tablespoon Soy Sauce
- 1.5 teaspoon dashi powder
- 1 tablespoon miso paste
- 0.5 teaspoon Black Pepper
- 1.5 cup cream or milk
- 0.5 cup parmesan cheese
- 2 teaspoon cornstarch optional
Instructions
- Prepare your pasta based on instructions and cook till al dente.
- In a pan, add mushroom, and pan-fry on medium heat for 2-3 minutes without any oil. The mushroom should get softer, and this will help bring out the aroma of the mushroom.
- Next, add soy sauce, butter, black pepper, and garlic. Saute for 1-2 minutes or until fragrant.
- Once fragrant, add the miso paste, dashi powder, and cream or milk. Mix until thoroughly combined and simmer on low heat for 2 minutes.
- Optional step: if you want the cream to be smooth without the cheese, you can now add in your cornstarch mixture two teaspoon cornstarch mixed with four tablespoons cold water.
- Whisk in parmesan cheese, and add in the pasta. Mix all together until melted and sauce begins to thicken. Finish off with chopped parsley, and enjoy!
hi, i dont have dashi powder but i have dashi. do i need to substitute…?
Hi Kai, Yes! You can! simply add dashi bit by bit until desired level of seasoning, and take a little time letting the liquid reduce in the sauce.
So delicious! No notes. Would make again!! Thank you for the recipe.
This recipe is the schizzle! Have never left a recipe review before but this was so delicious and so easy. First words out of my wife’s mouth were “I’d be VERY happy if I ordered this at a restaurant.” Fortunately we live in a large city with easy access to an Asian market and quality ingredients where I picked up the dashi and miso. The dish was coming along nicely but elevated as soon as the dashi and miso went into the mix. You could smell it right away and quick taste confirmed the goodness. Thank you for sharing!
So glad you and your wife loved it! My husband and I love this recipe for a quick and easy date night 🙂
So good! My daughter loved it so much that she asked me to make it again. I’m thinking of adding some type of protein to it next time. What do you think or recommend that would go with it?
Loved that you and your family enjoyed the recipe! I’d try bacon or chicken first to go with this pasta!
delicious and super quick/easy to make! I opted for the cornstarch mixture instead of parmesan and didn’t feel like it compromised the flavor at all. 10/10 would make again
Fabulous! I’ve tried other mushroom pasta recipes, but the addition of dashi powder and soy sauce makes all the difference!
Greetings Tiffy. I hope this finds you well and thank you so much for sharing your marvelous recipes and for your time.
I am beyond excited to make this recipe for some close friends coming to visit and I had a few questions I was wondering if you might help with.
1. Will using red miso require any adaptations to other ingredients?
2. Do you use salted or unsalted butter?
3. Do the mushrooms use a lot of the sauce and, if they were omitted, would the full amount of the sauce be too much for the pasta?
Any insight, knowledge, or guidance would be beyond appreciated, Tiffy. Many, many thanks again and I hope you have a marvelous day.
Hi Elizabeth!
1. Red miso is great as a direct replacement, you can follow the recipe and use the same amounts.
2. I use unsalted butter for this recipe, but you can adjust the salt content if you’re using salted.
3. The mushrooms themselves don’t absorb a ton of sauce, so the total amount of sauce at the end should be relatively the same. If it’s too much sauce for you, you can add a little more pasta to balance it out.
Let me know what you think after you’ve tried it! I’d love to know
Tiffy
Hello Tiffy,
I hope all beyond wonderful in your world!
Thank you so much for your time today and for your help back in July. The red miso worked beautifully and the dish was adored by our dear friends and their picky-eatin’ kiddos. Luckily, without the mushrooms, we could add in some extra pasta, because there was not a spec left for leftovers.
I promise I am not always such a bother with questions, but I am hosting the same crew for a holiday shin-dig and have been requested by their 13 year old to make this dish again . I was wondering if you had any thoughts on making the sauce the day prior, to help with the preparations. I was thinking of re-heating it stove top style while the pasta cooks right before serving.
Any thoughts or insight would be truly appreciated, and no worries if you are too busy to reply.
With endless thanks and all the best.
I do not have any dashi powder or dashi. What can I use to replace this in the recipe?
Hi Satbir, you can try chicken or vegetarian bouillon cubes/powder!
Tiffy