miso pasta

Looking for an easy pantry meal? Try miso butter noodles with nutritional yeast – made with five ingredients and ready to eat in just 20 minutes. 

Miso Butter Noodles with Nutritional Yeast

lb cavatappi noodles ((or other pasta of your choice))

tsp sea salt

Tbsp vegan butter ((I used Earth Balance buttery sticks))

Tbsp white miso

yeast

scallions

cracked pepper ((optional))

Boil

Add salt to pot of boiling water and cook pasta until al denté. Before straining, reserve 1 cup of pasta water. Then, strain and set aside.

Whisk

In a saucepan, add reserved pasta water, vegan butter, and miso. Whisk until combined, then bring to a low simmer for 2 minutes. Add the nutritional yeast, and whisk to combine. Continue simmering for another 3 minutes.

Add the miso butter sauce to the pasta and toss to combine. Serve with scallions and fresh cracked pepper.

In need of a quick, no-fuss, delicious meal? This miso pasta is made with just a handful of ingredients and can be on your table in 20 minutes or less!

Easy Miso Pasta

white miso paste,

peanut butter

soy sauce

sesame oil

rice vinegar

garlic

pasta water

olive oil

vegetable

pasta of choice

Bring a large pot of water to a boil. Add the pasta and cook according to package instructions. Be sure to reserve 3/4 cup of pasta water.

While the pasta is cooking, make the sauce - Add all the ingredients in a bowl and combine. It will be thick and lumpy.

In a large skillet, heat 1 teaspoons of oil over medium-high heat. Add the frozen vegetables and edamame. Stir for about 2-3 minutes then add a splash of water. Cover and cook for 5-8 minutes, or until softened.

Add 1/4 cup of the slightly cooled starchy pasta water to the miso sauce. Stir until the miso is well dissolved.

Once the vegetables are done, add the cooked pasta to the skillet. Pour the sauce over and toss to coat.

This creamy vegan mushroom pasta is paired with a miso butter sauce, spinach, and garlic for the best vegetarian pasta recipe!

Vegan Miso Mushroom Spinach Pasta

oz dried pasta

pasta water (reserved from cooking)

vegan butter (melted)

miso paste

plant milk (I used oat milk)

lemon juice (about 1/2 lemon, juiced)

mushrooms (any variety)

garlic (minced)

oz spinach (*add more if desired)

salt (for seasoning mushrooms)

oregano

First, cook the pasta according to the package instructions. Right before straining the pasta, remove 1/4 cup of starchy pasta water and set it aside for later.

While the pasta is cooking, chop the vegetables and make the miso butter sauce. Melt the vegan butter, then add it to a bowl with the miso paste, nutritional yeast, plant-based milk, and lemon juice. Then, whisk together until the sauce is smooth and no clumps remain. Set aside for later.

Next, cook the mushrooms. Start by adding 2 Tbsp of oil to a pan and turning on the heat. Once the oil is hot, add in the mushrooms.

Cook the mushrooms for 10-15 minutes until all of the juices have been released, evaporated, and the mushrooms are getting crispy. Make sure to stir the mushrooms consistently while they cook.

Then, add in the minced garlic and salt and cook everything together for another 2-3 minutes.

Add in the spinach and stir it into the mushroom mixture so it starts to wilt. Then, pour in the miso butter sauce and mix it into the vegetables until they are coated.

Finally, add in the cooked pasta and reserved pasta water. Mix everything together until the noodles are coated in the sauce.

Serve topped with optional fresh oregano and enjoy!

https://content.jwplatform.com/videos/7z9f2XSm.mp4

If you've never tried miso in your pasta sauce, then you need to make this Vegan Miso Mushroom & Spinach Pasta asap! Gluten-free linguine gets mixed with crispy mushrooms, iron-rich spinach, & a simple yet delicious miso butter sauce for the ultimate dairy-free pasta recipe.

Vegan Miso Mushroom Pasta

This creamy miso pasta with mushrooms is an easy weeknight dinner ready in less than 30 minutes! It&#39;s packed with umami flavor, hints of garlic, and parmesan cheese. Vegan and gluten-free options are included.

Creamy Miso Pasta

tsp salt, for the pasta water

tbsp white miso paste

(150 grams) shiitake mushrooms ((optional,

garlic, minced

black pepper,

Bring a large pot of water to a boil. Add 1 tsp of salt and stir. Cook the pasta following the packaging instruction, until al dente. Reserve 1/2 cup of pasta water before draining. Drain the pasta and add it to a bowl, drizzle with olive oil to prevent it from sticking. Set it aside.

To a small bowl, add miso paste and ¼ cup of the reserved pasta water. Mix using a whisk, until comply smooth and no chunks remain.

In a large skillet, melt 1 tbsp butter and saute the shiitake mushrooms over medium heat, until golden brown. Cook in batches if needed, just don&#39;t overcrowd the pan! When ready, set aside for later.

Then, make the creamy sauce. In a large pot, melt the rest of the butter (1 tbsp) over medium-low heat and add the olive oil. Heat until it starts to sizzle, then add minced garlic and saute for 1 minute, or until fragrant.

Add the miso mixture, followed by heavy cream and a few cracks of black pepper. Add the cooked pasta, and toss to coat. Cook for 1-2 minutes over low heat, until the sauce thickens and sticks to the pasta. Add more pasta if needed to adjust the thickness of the sauce.

Finally, turn the heat off, and add the parmesan cheese. Stir once again. Serve with the fried shiitake mushrooms on top and enjoy!

Some optional toppings you can add are red pepper flakes, furikake seasoning, spring onions, or crushed ​nori flakes.

This creamy miso pasta requires just a few simple, pantry staple ingredients and tastes like a gourmet meal. It&#039;s cheesy, easy to make and perfect with spaghetti.

butter

shallot (minced)

white miso

parmesan

black pepper

salt

cook pasta

Bring a large pot of salted water to a boil and cook pasta according to package instructions. Make sure to save 1 1/4 cups of pasta water!

melt butter

Add the butter to a saute pan and melt over medium heat.

saute shallot

Add in the minced shallot and garlic and saute for about 3-5 minutes.

add miso

whisk all ingredients

Whisk in the parmesan, salt, pepper and pasta water.

melt cheese

Whisk until the cheese melts. If you want a super creamy sauce, you can transfer to a blender, but everything should melt together nicely.

combine with pasta

Combine with the cooked pasta and toss until the pasta is well coated.

serve

Serve with red pepper flakes for a bit of spice and enjoy!

This One-Pot Miso Pasta with Mushrooms is so creamy with coconut milk to keep it vegan, easy to make in just one pot, and so flavorful! This flavorful gluten-free pasta dish will become a weeknight staple - it's ready in just 30 minutes!

One-Pot Miso Pasta with Mushrooms

avocado

mushrooms (I recommend shitakes but cremini

green onions

ginger

vegetable broth

(15 coconut milk

brown rice noodles (like ramen or pad thai noodles)

tamari

white miso paste

lime

Salt (to taste, if needed)

To garnish: Sesame seeds & shredded red cabbage

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the mushrooms to the pan and cook until liquid has cooked out and they're lightly browned. Remove from the pan and set aside.

Add the other tablespoon of oil to the pan. Add the white and light green parts of the green onions to the pan. Cook for one minute, then toss in the garlic and ginger. Cook for a minute until fragrant, stirring frequently.

Pour in the vegetable broth and coconut milk. Stir to combine, and add in your pasta. If you’re using longer pasta, it may take a few minutes for it to soften enough to fit into that pan – that’s okay! It will cook evenly in my experience, just press the pasta into the liquid as soon as it softens.

Once the liquid starts to boil, reduce the heat to low – it should be simmering but not at a full boil. Stir every few minutes or so as the pasta absorbs the liquid and starts to form the sauce. Don't be too rough on the noodles, as you don't want them to break. It will take about 10 to 15 minutes, depending on the type of pasta you’re using. Start checking for doneness according to the time your type of pasta calls for. 

While the pasta cooks, whisk together the tamari, miso paste, nut butter, lime juice, and lime juice + zest.

When the liquid is mostly absorbed into the noodles, add in the tamari mixture. Add salt to taste - you usually don't need much salt, if any, because of the tamari and miso. You can also add an extra splash of vegetable broth if needed. Add the mushrooms back in.

Once the pasta is fully cooked and at your desired level of sauciness, serve immediately, and top with sesame seeds, the remaining green onions, and shredded cabbage. Serve with a lime wedge. 

This recipe was SO good. Cooking the noodles in the sauce made it so easy and I absolutely loved how creamy it turned out. Will definitely be making this again!

Love your recipes. 
Looking for low carb recipes. Do you have a favorite to recommend?

Wow! Every bite was a delicious burst of flavour! I added a couple of handfuls of spinach in the last minute of cooking to gently wilt it. We really enjoyed this dish. Bought your cookbook recently and have loved all the recipes we have tried so far. Thank you for sharing!

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The most viewed miso pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine