This Miso Pasta recipe is creamy, rich, and full of umami goodness. Topped with sauteed mushrooms, it’s an easy weeknight meal in under 30 minutes!

miso pasta recipe in a black serving bowl topped with mushrooms.

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This Miso Pasta with Mushrooms is incredibly easy and delicious! Pasta is tossed with a combination of browned butter and miso paste, garlic and shallots and a little pecorino cheese. We top it with sauteed mushrooms, but really, it’s a good foundation for almost any veggie or seafood! This is a very old recipe (2012!)on the blog that needed a little refresh! It’s vegan-adaptable and gluten-free adaptable!

This Miso Pasta recipe is creamy, rich, and full of umami goodness. Topped with sauteed mushrooms, it's an easy weeknight meal in under 30 minutes!

 Miso Pasta Ingredients

  • Pasta– use any pasta you like- spaghetti, linguini, fettuccini, penne, soba noodles, or gluten-free noodles.
  • Miso Paste – I love using white miso paste for its subtle flavor, but other miso will work well too.
  • Butter- browning the butter gives this a deliciously nutty flavor. You can keep this vegan and use olive oil.
  • Garlic and Shallots – add depth of flavor.
  • Mushrooms- use your favorite mushrooms or a combination- shiitake, oyster, morel, chanterelles, cremini, maitake, etc.
  • Pecorino Cheese- gives a creaminess to the pasta as well as depth. Feel free to use parmesan cheese, if that is what you have! Vegans can either leave this out, used vegan parmesan, or add a little nutritional yeast to the sauce.
  • Fresh Black Pepper
  • Optional Garnishes- fresh herbs, red pepper flakes (urfa biber or Aleppo) Furikake, toasted nori ribbons, chives, toasted sesame seeds

How to make Miso Pasta (instructions)

Step 1: Bring a pot of salted water to a boil and cook the pasta.

cooking the pasta in a pot.

Step 2: At the same time, saute the mushrooms in a large pan, with olive oil, salt and pepper.

sauteeing the mushrooms

Step 3: When the pasta is done, drain saving 1 cup of salted pasta water. To the same pot, heat the butter until golden, the add the shallots, garlic and pepper.

sauteeing the garlic and shallots in butter.

Let the butter get golden and the shallots and garlic slightly crispy.

Step 4: Whisk in the pasta water and miso, gently heating, then whisk in the cheese.

whisking in the pasta water and miso paste.

Step 5: Toss the pasta with the creamy miso sauce. Taste and adjust salt, pepper and cheese to your liking. You can either toss in the sauteed mushrooms or place them on top when serving.

tossing the pasta with the creamy miso sauce.

Step 6: Divide the pasta among bowls and garnish with any of the optional toppings.

Creamy noodles topped with sauteed mushrooms in a black bowl.

Serving suggestions

Serve Miso Pasta with a leafy green salad or healthy slaw, garlic bread, or just on its own!


Leftovers will keep up to 4 days in the refrigerator in an airtight container. To reheat, gently warm in a pan or skillet on the stove, or microwave.

Creamy noodles being lifted out of a black pasta bowl with a fork.

More Favorite Miso Recipes

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This Miso Pasta recipe is creamy, rich, and full of umami goodness. Topped with sauteed mushrooms, it's an easy weeknight meal in under 30 minutes!

Miso Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Author: Sylvia Fountaine | Feasting at home
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: pasta recipe
  • Method: stove-top
  • Cuisine: American
  • Diet: Vegetarian


This Miso Pasta recipe is creamy, rich, and full of umami goodness. Topped with sauteed mushrooms, it’s an easy weeknight meal in under 30 minutes, Vegan-adaptable and  gluten-free- adaptable.


Units Scale
  • 8 oz pasta- spaghetti, linguini, fettucini, soba noodles, etc. ( or gluten-free pasta)
  • 2 tablespoons olive oil
  • 1 lb mushrooms – morels, shiitake, cremini, maitake, oyster, etc.
  • salt and pepper to taste
  • 23 tablespoons butter (or sub more olive oil)
  • 24 cloves garlic, roughly chopped
  • 1 fat shallot, finely diced
  • 1/2 teaspoon fresh cracked black peppercorns
  • 1 cup hot pasta water
  • 11 1/2 tablespoons miso paste– I like white, but any color will work. ( Use chickpea miso, for gluten-free)
  • 1/41/2 cup grated pecorino cheese or sub parmesan cheese, but pecorino adds more depth.
  • Optional Garnishes: fresh herbs, chives, chili flakes ( urfa biber, Aleppo), furikake, sesame seeds, or toasted nori sliced into thin ribbons.


  1. Cook pasta: In a large pot, bring 2 quarts water to a boil along with 2 teaspoons salt, and cook pasta until al dente. Save 1 cup hot pasta water, when draining.
  2. Saute mushrooms: At the same time, heat the olive oil in a large sauté pan over medium heat. Add the mushrooms, season with salt and pepper, and saute, lowering heat to medium-low heat until tender, golden, and slightly crispy. Set the mushrooms aside.
  3. Make the Miso Sauce: Once you’ve drained the pasta, to the same pot, add 2 tablespoons butter and melt over medium-low heat letting it brown just a little. Add the garlic, shallots and black pepper, and saute over low heat until golden and fragrant- a little crispy here is nice! Whisk in the hot, salted pasta water and miso paste, whisking well, heating, but not boiling.  Whisk in the cheese until it melts into the sauce and is creamy. Place the cooked pasta into the creamy miso sauce and toss well. Taste and adjust salt, pepper, and cheese to your liking. Either toss in the mushrooms with the pasta, or serve them on top of each bowl.
  4. Serve: Divide among bowls and garnish with any of the options.


Vegan-adaptable: Use olive oil instead of butter, and either leave the cheese out, try a vegan parmesan, or add 1-2 teaspoons nutritional yeast to the miso sauce while whisking. It’s also good with toasted walnuts.

For extra nuttiness,  toast your pasta first, placing it single-layered on a sheet pan in a 375F oven for 15-20 minutes or nicely golden, then boil like normal.

Leftover miso pasta will keep up to four days in the refrigerator in a sealed container and can be reheated gently in a pan on the stove, or microwave.


  • Serving Size: 1 ½ cups
  • Calories: 401
  • Sugar: 3.5 g
  • Sodium: 113.3 mg
  • Fat: 18.2 g
  • Saturated Fat: 9.1 g
  • Carbohydrates: 48.4 g
  • Fiber: 3.1 g
  • Protein: 12.3 g
  • Cholesterol: 37.9 mg



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  1. This was delicious! I went the vegan route and used a 3 year aged barley miso. It was so satisfying with a side of balsamic/olive oil broccoli. Thank you!

  2. I made this recipe without realizing we were out of miso. I ended up subbing the miso for half the amount of soy sauce. It was still delicious! I needed to modify with extra water for the sauce to thicken more, but it worked out. Very excited to try this again with miso.

  3. Any tips on cleaning morels? Mine tend to be gritty which ruins the whole thing (meaning I am not cleaning them well enough) , and soaking only makes them slimy. Love the idea of adding miso to browned butter, miso-butter in general has been such a find for me.

    1. Hi Bri, I try to use a brush to brush away dirt. But if really dirty, and you need to wash, then soak them in water, pat dry, and place them in s single layer on a sheet pan in the oven on lowest temp until fully dry.

  4. Yum! I used 170-grams morels and 8-oz whole wheat garlic fettuccini. I followed the recipe as written and it turned out fantastic. Morels are such a special treat so I was excited to see you had a recipe that made them the star. 🙂 Thank you for all the amazing recipes you share!

  5. That was super delicious! Took me awhile to figure out how to brown the butter the right color. I used 2 cups or morels, added a sprinkle of cilantro because that was the only green I had. It was “restaurant quality”!!!

    1. Hi Dana, you know I haven’t tried this with dried mushrooms, so I’m not sure. What if you mixed dried morels with another fresh mushroom?

  6. This was delicious and allowed for the morels to be the star of the dish! Definitely use more morels if you can! 🙂

  7. In Indiana, we typically coat morels in a bit of flour and egg for a pan-fried treat, but my parents and I wanted to try something a little different last year and found your recipe. It’s fabulous! We bought our usual batch of morels from a local forager yesterday, and we’re looking forward to using this recipe again this weekend. Thanks so much!

    1. Oh Im so glad! Thanks for sharing…I just got some morels too yesterday~ they are the BEST!

  8. I’ve been thinking of cooking morels since ever! Just haven’t had the chance. Your miso brown butter sounds lovely too…not a combination I’ve had before.

    1. If you have never tried them, and you are a mushroom lover, you will fall in love with them.

  9. Interesting post. Never tried morel before. I am gonna check out and find some in our area and try your recipe. This is a unique pasta dish!

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