Vegan Miso Mushroom Pasta
Hello & Happy Monday!!
Yesterday I whipped up upwards of four different recipes. From pasta to potatoes, rice krispie treats and more.. I’m excited for all the new eats coming this week! One of my favorite recipes I’ve had been meaning to try is this Miso Mushroom Pasta. I don’t typically use miso a lot, but I always have it on hand. If you’re not familiar with it, it’s fermented soybeans and it just adds a punch of flavor to countless dishes. Given that this dish turned out so good, you’ll prob see it pop up more often moving forward.
When people envision healthy, they typically think pasta is a hard pass. However, while pasta may get a bad reputation for just being a carb heavy meal, you can easily pack on the veggies as much as you want. That being said, it can be the perfect medium to obtain tons of nutrients. Today you can even swap out the pasta for an alternative pasta!
I had ben meaning to try out this dish, but a lot has been going on behind the scenes via EDS. If you follow me on Instagram, I’m sure you know. I’m just so glad I kept this concept in my back pocket as it honestly came out so good. So good that even my husband ate most of it and he doesn’t even like mushrooms lol.
What’s great about this dish, is simply, everything! It’s quick, easy, affordable, packs tons of flavor, is perfect for any season, can easily be made in bulk, has aesthetic appeal, you could easily pair it with any protein, and it’s just hands down my new favorite pasta dish!
If you love all things miso or just amazing simple pasta dishes, you have to try this new vegan Miso Mushroom Pasta!
Why this recipe is great:
Perfect for any season
Can easily be made in bulk
Eat Drink Shrink
15 minPrep Time
15 minTotal Time
- 7 ounces linguini pasta
- 4 ounces mushrooms (I used cremini but you can use any variety)
- 2 tablespoons oil
- 1 teaspoon sherry vinegar, white wine vinegar or red wine vinegar
- 1 tbsp red miso paste (white also works)
- 3 tablespoons vegan butter, softened
- 5 garlic cloves
- 1/2 cup full fat coconut milk
- 1 scallion, chopped
- 2 tsp sesame seeds
- Salt/Pepper as needed
- Bring a large pot of water to a rolling boil. Season generously with salt and add the dried pasta. Cook the pasta until just under al dente (a minute less than on its package directions), then drain the pasta and set aside.
- Heat a large skillet over high heat with a tablespoon of oil, and sauté the sliced mushrooms for 3-5 minutes until nicely browned. When cooked drizzle with vinegar and give them a little toss, and set aside. (If doubling the recipe cooke in batches to ensure the mushrooms get a good sear)
- To start on the sauce, whisk the miso paste and soft vegan butter together in a small bowl until it forms a paste.
- In a medium saucepan, add the minced garlic and a tablespoon of oil, and cook over medium heat for 30 seconds to a minute until fragrant. Add in the sautéed mushrooms, miso-butter mixture, coconut milk, and bring this sauce to a boil, stirring gently.
- Now add the cooked pasta into the sauce, and stir until the pasta is well coated. Season with additional salt, and cook for 1-2 minutes until the pasta is al dente, then remove from the heat.
- Portion the pasta into two bowls, and top with sliced scallions and freshly cracked black pepper and sesame seeds.