Creamy Miso Mushroom Pasta is an easy recipe with huge taste and perfectly balanced! Every bite of mushroom is lightly coated in a umami sauce mixed with bouncy pasta. It’s a versatile and fast dinner recipe with a creamy miso sauce that is restaurant worthy and not heavy at all! Perfect for a gathering, meal prep, or cozy meal…you’ll fall in love with miso mushroom pasta. Lots of step by step images in this recipe!
Updated on February 3, 2026
Table of contents
I love, love, love miso! It’s one of those umami additions that make everything from soups, fish, sauces, and dressings lip-smacking delicious.
I can also appreciate the fact that miso stays well in the refrigerator for months and has the perfect salty, umami balance that can uplift recipes and create masterful family dinners.
This miso mushroom pasta was inspired by my love for all things simply delicious, all while not being heavy and still delectable!
What is Creamy Miso Mushroom Pasta
This versatile mushroom pasta recipe is jammed with flavor and picture-worthy in every way.
- You can easily try this recipe with any pasta you like from spaghetti to curly pasta, whatever works!
- Light on the cream! It is very adjustable, but this recipe is on the lighter side so the ratios are balanced and you get that satisfaction without adding too much cream and butter.
- It’s kid friendly and only is twenty minutes to make!
- The creamy sauce is almost like a creamy garlic sauce, but elevated with miso and has zero flour or need for roux.
- Miso mushroom pasta is comfort food that satisfies and also has lots of mushroom for the mushroom lovers out there.
- You can use any mushrooms you like, but button or crimini mushrooms are perfect and so simple to access.
- All ingredients can be found at most major grocery stores.
- Miso mushroom pasta will store well as leftovers and is simple to reheat in the microwave for quick meals.
Definitely try these miso recipes:
Ingredients
Since this is an easy recipe and tried and true, I recommend sticking to all the ingredients as is, especially the spiral pasta. It allows for the sauce to be captured within the pasta for greater flavor in each bite.
- 3 cups Spiral Pasta – follow package instructions; This type of pasta is great because it captures more sauce and flavor within the spirals.
- Water – for pasta
- 3 cups Crimini Mushrooms – cut in quarters and remove excess water. You can use Shiitake as well or elevate with mushrooms of choice.
- 1 tbsp Olive Oil
- 1 1/2 tbsp Butter – Adds richness, creaminess, and complements miso well.
- 3 Garlic Cloves – minced
- 1 1/2 tbsp Miso Paste – Yellow/Brown miso paste to match this recipe. White miso can also be used (it’s lighter).
- 1/2 cup Heavy Cream
- 1/2 cup Italian Parsley – minced
- Salt and Pepper – to taste
- 1/4 cup Regular Chicken Broth
- Parmigiano Reggiano – garnish
Equipment
- Large pot
- Colander
- Large Pan
- Wooden spoon
- Measuring cups and spoons
- Sharp knife
- Cutting board
Instructions
- Boil water in a large pot and cook spiral pasta according to package instructions. Drain and do not shake off excess water. This leaves a little pasta water on the pasta. While the water is boiling you can already start step two.
- In a skillet, heat olive oil and butter over low-medium heat. Add minced garlic and cook until fragrant for one minute.
- Add quartered crimini mushrooms to the skillet and do not move so they begin to brown for few minutes. Continue to sauté until tender.
- Stir in miso paste.
- Once the miso paste is incorporated, add in the heavy cream, and chicken broth.
- Next, low simmer the sauce for a 8 minutes until the sauce thickens slightly. Sprinkle salt and pepper.
- Add the cooked pasta to the skillet and toss to coat evenly with the miso mushroom sauce.
- Sprinkle minced Italian parsley over the pasta and toss the pasta.
- Serve the creamy miso mushroom pasta garnished with thin sliced Parmigiano Reggiano.
Notes
- Ensure to remove excess water from the quartered crimini mushrooms to avoid excess liquid in the sauce. You can lay them on paper towel after washing.
- Use less pasta if you want it more sauce-coated, or add more liquids.
- Cut the ends off the stems of your mushooms.
- You can use other mushrooms like shiitake mushroom if you prefer.
- Allow the sauce to low simmer for at least five minutes so it thickens.
- Do not boil the sauce.
Add-ins and Variations
- Top with grilled chicken, air fryer salmon bites, or protein of choice for a protein boost.
- Experiment with different mushroom varieties like shiitake or oyster mushrooms.
- For a vegetarian option, substitute with using vegan cream and use vegetable broth.
- Chop miso glazed chicken thighs into the pasta.
- Add miso butter to the sauce for more bold flavor.
How to Serve
Creamy miso mushroom pasta can be served as a main dish accompanied by a crisp green salad or as a side dish alongside grilled chicken or baked fish like air fryer branzino.
Questions
Can I use spaghetti?
Yes, you can make creamy miso mushroom spaghetti with the exact same steps.
Can I use other mushrooms?
You can certainly use any mushrooms you like and mix a few together. Try to use mushrooms that are meaty and dense in texture. Avoid enoki mushrooms for this recipe.
How do I thicken the sauce?
Be sure to allow the sauce to simmer for up to eight minutes so it reduces and becomes velvety and creamy with the pasta. Do not overcook the sauce.
Can leftovers be stored?
Store in an airtight container and easily reheat on the stove or microwave by adding a few drops of water.
20 Min Creamy Miso Mushroom Pasta
Equipment
- large pot
- colander
- large pan
- Wooden spoon
- sharp knife
Ingredients
- 3 cups Spiral Pasta uncooked; follow package instructions
- Water for pasta
- 3 cups Crimini Mushrooms cut in quarters and remove excess water
- 1 tbsp Olive Oil
- 1 1/2 tbsp Butter
- 3 Garlic Cloves minced
- 1 1/2 tbsp Miso Paste Brown miso paste to match this recipe. White miso can also be used.
- 1/2 cup Heavy Cream
- 1/2 cup Italian Parsley fine chopped
- Salt and Pepper to taste
- 1/4 cup Regular Chicken Broth
- Parmigiano Reggiano garnish
Instructions
- Boil water in a large pot and cook spiral pasta according to package instructions. Drain and do not shake off excess water. This leaves a little pasta water on the pasta. While the water is boiling you can already start step two. Salt the water.3 cups Spiral Pasta, Water
- In a skillet, heat olive oil and butter over low-medium heat. Add minced garlic and cook until fragrant for one minute.1 tbsp Olive Oil, 1 1/2 tbsp Butter, 3 Garlic Cloves
- Add quartered crimini mushrooms to the skillet and do not move so they begin to brown for few minutes. Continue to sauté until tender.3 cups Crimini Mushrooms
- Stir in miso paste.1 1/2 tbsp Miso Paste
- Once the miso paste is incorporated, add in the heavy cream, and chicken broth.1/2 cup Heavy Cream, 1/4 cup Regular Chicken Broth
- Next, low simmer the sauce for a 8 minutes until the sauce thickens slightly. Sprinkle salt and pepper.Salt and Pepper
- Add the cooked pasta to the skillet and toss to coat evenly with the miso mushroom sauce.
- Sprinkle minced Italian parsley over the pasta and toss the pasta.1/2 cup Italian Parsley
- Serve the creamy miso mushroom pasta garnished with thin sliced Parmigiano Reggiano.Parmigiano Reggiano
Notes
- Ensure to remove excess water from the quartered crimini mushrooms to avoid excess liquid in the sauce. You can lay them on paper towel after washing.
- Use less pasta if you want it more sauce-coated, or add more liquids.
- Cut the ends off the stems of your mushooms.
- You can use other mushrooms like shiitake mushroom if you prefer.
- Allow the sauce to low simmer for at least five minutes so it thickens.
- Do not boil the sauce.
LEAVE A COMMENT