Vegan Creamy Mushroom & Miso Pasta
You can make this pasta with any kind of mushrooms you like and it is full of umami from miso which is a traditional Japanese seasoning paste made from soy bean. Creaminess can be achieved with soy milk instead of cow milk or cream which makes this dish vegan and healthy but delicious!
Equipment
- 1 Large Pot
- 1 Frying pan
- 1 Spatula
Ingredients
- 160 g paccheri or fettuccine
- 15 g salt for cooking pasta
- 1.5 l water for cooking pasta
- 200 g mixed mushrooms (torn or cut into bite-size pieces) such as maitake, shimeji, shiitake
- ½ onion sliced
- 1 clove garlic thinly sliced
- 200 ml soy milk
- 2 tsp miso
- some olive oil
- ¼ tsp salt
- some black pepper
Instructions
- Boil 1.5l water with 15g of salt and cook the pasta until al dente according to the packet instructions.
- Meanwhile, pour some olive oil into a frying pan and add sliced garlic. Gently heat it until fragrant, add sliced onion, 1/4 tsp salt, and some black pepper to fry for 2-3 minutes.
- Add mushrooms and continue cooking for a couple of minutes making sure not to cook too much. Add 1 ladle of pasta water and drained pasta to the pan.
- Cook the pasta for about 3 minutes stirring occasionally or until the pasta absorbs almost all the pasta water on high heat. Add 200ml soy milk to the pan, and reduce heat to low and continue cooking until slightly thickened.
- Finally, stop heating and add 2 tsp of miso to the pan. Stir everything until the miso has melted into the sauce. Serve with freshly ground black pepper.
Notes
Can I make this dish with other pasta?
Yes, absolutely! you can use any other kind of pasta if you want. It is your pasta after all. But I like to use thick pasta such as fettuccine, tagliatelle, and linguine to make this dish.
Can I use other types of plant-based milk?
If you don't want to use soy milk in your pasta, you can replace it with other plant-based milk but they don't contain as much protein as soy milk, so your pasta sauce won't be as creamy as the sauce made with soy milk.
What kind of miso can I use in this recipe?
I use Awase-miso which is the most common type of miso in Japan in this recipe. It is not too salty nor too bland, so it's very versatile in any dish. However, you can use pretty much any type of Japanese miso to make this pasta sauce. If you use shiro-miso, you need to add more and if you use aka-miso, you need to reduce the amount of miso you add to the sauce.