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Miso Mushroom Pasta

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This Miso Mushroom Pasta is a creamy, savory weeknight dinner made with tender linguine, earthy shiitake mushrooms, garlic, Parmesan, and white miso. A splash of fresh lemon juice brightens the rich sauce, while scallions add a fresh finish. It’s an easy vegetarian pasta packed with umami flavor.

Ingredients

  • 8 ounces linguine or other pasta of your choice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 3 scallions, sliced, white and green parts separated
  • 12–16 ounces shiitake mushrooms, thinly sliced, stems removed
  • 2 cloves garlic, minced
  • ½ cup heavy cream
  • ¼ cup freshly grated Parmesan cheese
  • 1½ tablespoons white miso
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Reserve about ½ cup of pasta water, then drain the pasta.
  2. While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat.
  3. Add the white parts of the scallions and the sliced shiitake mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
  4. Add the minced garlic and cook for about 30 seconds, until fragrant.
  5. Reduce the heat to medium. Add the heavy cream, Parmesan cheese, white miso, and black pepper. Stir until the miso and cheese are incorporated into a smooth, creamy sauce.
  6. Add the cooked linguine and toss until evenly coated. Add a splash of reserved pasta water as needed to loosen the sauce and reach your desired consistency.
  7. Stir in the fresh lemon juice and taste. Adjust the seasoning if needed.
  8. Divide the pasta among serving bowls and garnish with the green parts of the scallions and additional Parmesan if desired.
  9. Serve immediately while hot and creamy.

Notes

  • White miso adds a rich umami flavor without overpowering the mushrooms.
  • Do not rinse the pasta after draining; the starch helps the sauce cling to the noodles.
  • Reserve pasta water before draining in case the sauce needs thinning.
  • Shiitake mushrooms provide a deep, savory flavor, but other mushrooms can be used if preferred.
  • Add the lemon juice at the end to brighten the creamy sauce.
  • For a stronger mushroom flavor, allow the mushrooms to brown well before adding the cream.

Find it online: https://ayoubrecipe.com/miso-mushroom-pasta/