I adapted this recipe from Alexa Weibel’s popular Five-Ingredient Creamy Miso Pasta recipe in The New York Times. In my version, I add mushrooms to make the dish more hearty and filling and garlic for even more flavor.
What Is Miso?
Miso is a paste typically made from fermented soybeans, rice, and salt. It has a salty, umami flavor and is popular in Japanese cooking. There are two types of miso paste that are commonly found in the U.S.: white miso paste and red miso paste. White miso paste contains more rice and is fermented for less time, so it has a lighter flavor. Red miso is fermented for longer and contains more soybeans, so it has a deeper umami flavor. I prefer white miso paste in this recipe. Its milder flavor doesn’t overwhelm the other flavors in the dish.
Customize Creamy Miso Mushroom Pasta
One reason why I love this recipe is how easily customizable it is to fit your flavor preferences. Here are some ways you can make it your own:
Add a sprinkle of red pepper flakes to the sauce for a kick. For a deeper flavor, lightly brown the butter before making the sauce. Cremini mushrooms can be swapped for portobello mushrooms, shiitake mushrooms, or oyster mushrooms. You can also double the mushrooms if you like. For even more flavor, add some fresh or dried herbs to the sauce. Parsley, thyme, and oregano are great options.
Tips for Cooking with Mushrooms
I absolutely love to cook with mushrooms, but they can be tricky to work with since they are porous. Follow these quick tips to make perfectly sautéed mushrooms every time:
Do not wash your mushrooms by rinsing them under water. Instead, wipe them down with a damp paper towel. When you are sautéeing the mushrooms, be careful not to overcrowd the pan. Overcrowding the pan will result in mushy, watery mushrooms. You want each mushroom slice to be touching the bottom of the pan so it can sear and brown. If your pan isn’t large enough, sauté the mushrooms in multiple batches. Mushrooms tend to stick to the pan, so don’t skimp on the oil.
How to Store Leftovers
This recipe is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you are ready to eat the leftover noodles, transfer them to a bowl, add a tablespoon of water to thin out the sauce, and microwave for 1 minute, or until heated through. Mix the reheated noodles before eating.
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Add the pasta and cook according to the package instructions. Reserve a cup of pasta water, then drain the pasta in a colander. Set the colander over the pasta pot so it stays warm. Add the Parmesan, miso, and 1/2 cup reserved pasta water and stir until the cheese is melted and all ingredients are evenly combined, 2 to 4 minutes. Serve fresh. Store leftovers in a covered container in the fridge for up to 3 days. Love the recipe? Leave us stars below!
