A vegan pasta dish made with hearty mushrooms, wholewheat spaghetti and a silky miso sauce. What makes this dinner extra special is the creamy, buttery sauce which is light in consistency (and calories) but rich in taste. This miso mushroom pasta is made in under 30 minutes, making it an ideal mid week supper for when you fancy something simple and comforting.
As the days start to draw shorter I have been creating recipes that are filling and heartwarming. Soon after finishing breakfast I often find myself already daydreaming of dinner and the wonderfully indulgent stews, complex savoury tarts and rich soups I can soon be devouring. Inevitably I am often too tired after a days work to make these vegan imaginings come to fruition; but we all know that time and effort isn’t always necessary in cooking a satisfying and wholesome dinner.
The mushrooms
This simple miso mushroom pasta is sure to be a winner among both meat eaters and vegans alike. The marriage of carbs and a creamy garlicky sauce is an easy crowd pleaser. Mushrooms are naturally meaty in texture and go a long way in bulking up a dish. Chestnut mushrooms have a slightly more complex flavour and are cheap and easy to come by. Because the only foraging I can muster during the week is to my local supermarket! Slowly cook the chestnut mushrooms until they begin to wither and the earthy, woody flavour seeps into the sauce.
The sauce
Start by sautéing the onions and garlic in olive oil and margarine until fragrant. It may be a tad excessive using two fats but I wanted a buttery richness to compliment the more robust mushrooms. The creamy, light sauce has a salty, umami flavour thanks to the miso and sautéed mushrooms. Miso is a seasoning I have come to love. It has a unique flavour, with a small spoonful adding a whole lot of umami flavour. Next, add a splash of the pasta water; the starch in the water acts as a thickener helping to create a silky, flavourful sauce.
Finally, add a pinch of cayenne pepper to bring some heat and smokiness to the dish. I’ve boosted the nutritional profile by choosing wholewheat spaghetti. Full of fibre, it has a a subtle nuttiness which works well with the earthier flavours in the dish. Although anything wholegrain invariably takes longer to cook. I find wholewheat spaghetti usually takes around 13-15 minutes. But do pluck a string, taste and cook until you reach your desired texture.
To finish
This miso mushroom pasta is a lovely tangled mess of garlicky mushrooms, spaghetti and an irresistible salty, buttery sauce. Slurped off the fork as all good pasta is; this is a gorgeous enough dinner served on its own. Although a refreshing glass of white wine certainly wouldn’t go amiss.
Let me know how you get on making this recipe by leaving a comment. I’d love to see your creations over on instagram!
More pasta recipes
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Miso mushroom pasta
Ingredients
- 1 tablespoon dairy free margarine
- 1 tablespoon olive oil
- 1/2 onion diced
- 2 large garlic cloves finely chopped
- 400 g chestnut mushrooms sliced
- 300 mls oat milk
- 3 teaspoons red miso paste
- Generous pinch of cayenne pepper
- 2 tablespoons pasta water
- 300 g wholewheat spaghetti
- Pepper to season
Instructions
- Bring a large saucepan of well salted water to the boil. Add the wholewheat spaghetti and cook for 13-15 minutes until al dente.
- Heat the olive oil and margarine in a large saucepan over a moderate heat.
- Add the chopped onion and sauté until softened, approximately 4-5 minutes. Scrape in the garlic and sauté for a further minute.
- Add in the mushrooms and reserved pasta water and cook for 5 minutes.
- Pour in the the oat milk, add the miso paste and a generous pinch of cayenne and black pepper. Stir through ensuring the miso fully melts into the sauce. Simmer for around 3 minutes, until the sauce has slightly thickened.
- Add the drained spaghetti and combine until the mushrooms, pasta and sauce are all intertwined.