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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan miso mushroom pasta

January 30, 2021 by Ania - 26

comfort food, easy, gluten-free, healthy, Italiango to recipe

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vegan miso mushroom pasta bowl

How does some real comfort food sound this weekend? I’m all in! It’s cold and miserable outside and I feel like staying in bed all day with small breaks for food and drink. Sometimes I wish I was a bear so I could legitimately shut down shop for the winter months and hibernate until I am ready to forage for food come spring…

I’m guessing that this, coming from someone who grew up with fairly harsh winters, may sound surprising but I have never been a cold loving creature as my internal central heating system appears to cut short of my permanently cold extremities. Plus, there is not even any snow to make cold fun, no skiing, sleighing or making a snowman to give you some dopamine and take your mind off how cold you actually feel.

Today’s recipe is a comforting bowl of pasta, full of umami yet really easy to make. Inspired by my balsamic mushroom pasta, I improvised it earlier on during the week and we both enjoyed it so much that we both pronounced it blog worthy.

What is nice about this recipe is the fact that you can crack on with the pasta while the mushrooms bake in the oven as those two only need to come together at the very last minute. The mushrooms get baked in an aromatic concoction of umami-rich miso, garlic, soy and a touch of vinegar and they come out tasting beautifully meaty and impossibly addictive, especially if, like me, you are a true mushroom fiend. They then get tossed through cooked spaghetti strands beautifully coated in cheesy and creamy sauce, topped with fresh parsley and some roasted hazelnuts for satisfying crunch. Comfort food doesn’t get easier and tastier than that, I hope you’ll agree?

PS: If you do make my vegan miso mushroom pasta, don’t forget to tag me on Instagram (#lazycatkitchen). I love seeing your take on my recipes.

vegan miso mushroom pasta marinade

vegan miso mushroom pasta mushroom

vegan miso mushroom pasta pan

vegan miso mushroom pasta

5.00 from 12 votes
Print
  • serves: 2-3
  • prep: 10 min
  • cooking: 30 min

Ingredients

  • 350 g / 12½ oz chestnut mushrooms
  • 45 ml / 3 tbsp olive oil, divided
  • 35 g / 5 tsp red miso*,divided
  • 1 tsp maple syrup
  • 4 tsp apple cider vinegar (or lemon juice), divided
  • 3 garlic cloves, 2 finely diced, 1 grated
  • 4 tsp soy sauce or tamari, divided
  • 200 g / 7 oz spaghetti (GF if needed)
  • 2 tbsp nutritional yeast
  • 30 ml / 2 tbsp creamy** plant milk or Oatly creme fraiche
  • ¼ tsp ground black pepper
  • chopped fresh parsley or thyme, to serve
  • chopped toasted hazelnuts, to serve (optional)

Method

  1. Heat up the oven to 220° C / 425° F (20° C / 70° F less on fan setting) and grab a deep baking dish or a baking tray.
  2. Cut mushrooms into 7 mm / ¼” slices and place in the baking dish. Bake for about 15 minutes – until the mushrooms release their natural juices and most of these juices evaporate.
  3. Mix 1 tbsp of olive oil, 1 tbsp miso paste, maple syrup, 2 tsp apple cider vinegar, a grated garlic clove, 2 tsp soy sauce in a small bowl. Mix well and set aside.
  4. Stir miso marinade through partially-cooked mushrooms and return the dish into the oven for another 10-15 minutes, giving them a stir halfway through. When done, the mushrooms should be fully cooked and there should be a little bit of thickened marinade still left in the dish.
  5. Cook pasta short of al dente. Drain reserving about 60 ml / ¼ cup of pasta cooking water.
  6. Whisk pasta cooking water with 2 tsp miso paste, 2 tsp soy sauce, nutritional yeast and 1-2 tsp apple cider vinegar, to cut through the richness and add a bit of tang.
  7. Heat up a large frying pan on a low heat. Once hot, add oil and allow it to warm up before adding finely chopped garlic cloves.
  8. Sauté the garlic on a low-medium heat, until fragrant but do not let it brown. Stir the entire time.
  9. Add pasta water mixture and plant milk, or Oatly creme fraiche for a creamier finish. Whisk well to emulsify, season with a generous amount of pepper and some salt if needed.
  10. Toss the pasta in the ‘cheesy’ sauce quickly. Then add baked mushrooms to the pan, together with all the pan juices – I like to use 1 tbsp of pasta water to deglaze the baking dish to capture all of the delicious flavours. Mix well and adjust the seasoning if needed.
  11. Divide between two plates. Sprinkle with chopped parsley and crushed toasted hazelnuts.

Notes

*Red miso paste is more intense and saltier than white miso, but if you only have white in your pantry, it will work well too – you may want to add a little more though.

**Ideally with a high percentage of almonds, soy or oats.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Susan says

    January 31, 2021 at 3:59 am

    This looks absolutely delicious!

    Reply
    • Ania says

      February 1, 2021 at 2:09 pm

      Thank you 🙂

      Reply
  2. Jackie Jardine says

    January 31, 2021 at 4:30 am

    Made this for dinner tonight…it was wonderful! I used chickpea miso and pinenuts as I didn’t have red miso or filberts at home. So the flavor profile may have been a little different- but what a lovely super quick meal. Thank you!

    Reply
    • Ania says

      February 1, 2021 at 2:20 pm

      Lovely to hear that you enjoyed it, Jackie! Any type of miso works, really. My preference is red as it’s more bold but I’m sure chickpea miso was delicious too. As for the nuts, I added roasted walnuts to mine last night so totally flexible too, they are mainly there for a bit of extra texture. Ania

      Reply
  3. Anna Crean says

    January 31, 2021 at 4:37 pm

    This recipe was super easy to make and was very delicious! And it was first meal I cooked in 3 months in my new kitchen, so it was super exciting! Thank you for all your great recipes and inspiring ideas!

    Reply
    • Ania says

      February 1, 2021 at 2:42 pm

      Yay, congratulations on your new kitchen, it must feel amazing to have a kitchen you designed! I cannot wait to have mine done. So happy you enjoyed this pasta so much and I’m really grateful for your review – thank you 🙂 x Ania

      Reply
  4. Anthony Allen says

    February 1, 2021 at 12:27 pm

    This is so tasty! I’ve been searching all over the place for a dairy-free, creamy past recipe, and thanks to you I finally found one that’s healthy, tasty, and easy to get the ingredients for. I’ll definitely be making this again- thanks so much!

    Reply
    • Ania says

      February 1, 2021 at 2:33 pm

      Thank you so much, Anthony! I’m delighted to hear that you enjoy it so much and thanks for taking the time to review. x Ania

      Reply
  5. Ana says

    February 1, 2021 at 7:16 pm

    Hi,
    This pasta is so delicious, so simple, yeet so tasty, real comfort food. I just loved it, will be repeated for sure.

    Reply
    • Ania says

      February 2, 2021 at 8:14 pm

      Great to hear that you enjoyed it and plan to make again, Ana! And thanks so much for taking the time to review. x Ania

      Reply
  6. Jean says

    February 2, 2021 at 3:20 am

    Oh my that was so very yummy . Thanks for the recipe

    Reply
    • Ania says

      February 2, 2021 at 8:08 pm

      My pleasure, Jean! I’m delighted to hear that and thanks so much for taking the time to review this recipe – much appreciated! x Ania

      Reply
  7. dodie says

    February 2, 2021 at 6:43 pm

    Yummy! Phone would not access this version – only *vegan mushroom pasta*so I used this recipe to add more flavors. So easy and nutritious. Used broccoli and lots more garlic using toum [garlic sauce]. Can’t have too much garlic is our motto.

    Reply
    • Ania says

      February 2, 2021 at 10:42 pm

      Hi Dodie,

      I’m glad you enjoyed it and I’m with you – I’m a massive garlic fan too. Not sure what you mean by you couldn’t access it on your phone as it worked fine when I tested it, but I am sure that was just a glitch. Ania

      Reply
  8. Ashley A Puckett says

    February 4, 2021 at 12:38 am

    This was excellent. Boyfriend and I loved it. Next time, I’m going to double the recipe so that I can have some leftovers the next day! I actually came to your site to make your balsamic mushroom pasta recipe again (which I also love), I saw this , started making it thinking I was making the balsamic dish, halfway through realized I wasn’t making the balsamic dish at all but a completely new recipe! Turned out to be a real happy accident, as this did not disappoint.

    Reply
    • Ania says

      February 4, 2021 at 1:29 pm

      Thanks so much, Ashely! I’m delighted that you found a new favourite. The balsamic version was what gave me this idea and I’m currently obsessed with this version (I do get periodically obsessed wit stuff). Thank you for taking the time to let me know that it hit the spot with you and your boyfriend too! x Ania

      Reply
  9. Julian says

    February 12, 2021 at 7:40 am

    The flavors in this dish are amazing. I will double the sauce for the pasta next time i make it so well see how that goes.

    Reply
    • Ania says

      February 12, 2021 at 2:38 pm

      Thanks, Julian! I’m delighted to hear that you enjoyed it! x Ania

      Reply
  10. Shelle says

    February 17, 2021 at 3:15 pm

    Made the Miso Mushroom pasta for dinner last night , super delish , the rich flavour of the roasted marinated mushrooms was fab , I love your recipes , so easy to follow and inspiring 👌😍

    Reply
    • Ania says

      February 18, 2021 at 1:35 pm

      Thanks so much, Shelle! I’m so happy to hear that you enjoyed this dish and that you like cooking with me in general. That makes me really happy. x Ania

      Reply
  11. Wero says

    February 21, 2021 at 6:13 pm

    Yummy ♡ thanks!

    Reply
    • Ania says

      February 21, 2021 at 8:34 pm

      Glad to hear! x Ania

      Reply
  12. Sarah C says

    April 7, 2021 at 9:32 pm

    Another cracker! I’m not normally a commenter, but recipe after recipe here is a delight! We’ve been trying to cut down meat and I was completely lost on how to cook tasty meat free meals. This blog has been the key, even my carnivore husband is loving every single one! Really hoping you make a cookbook soon as I’d love to have a nice hard copy of your best recipes. Thankyou!

    Reply
    • Ania says

      April 8, 2021 at 1:06 pm

      Aw, thank you so much, Sarah! I’m so happy to hear that you enjoyed this dish so much and that you are steering towards meatfeee meals more often – great news. Ha, a cookbook you say? I know, I know, many people have been asking me the same and while I am really flattered and appreciate all the encouragement, I keep on procrastinating…One day for sure! x Ania

      Reply
  13. Krishna says

    April 9, 2021 at 7:33 pm

    I have never tried this mushroom pasta made in this way before but the flavour combination of soy sauce, vinegar, mushroom juices, spices and herbs was truly incredible. I admit I made a few changes since I rarely follow any recipe exactly and moreover I did not have any miso or hazelnuts and I realised I had no garlic either. I ended up making something that is cross between this recipe and your earlier recipe Vegan Balsamic Mushroom Pasta. I swapped toasted chopped cashews for the hazelnuts and added some sliced spring onions lightly fried in a little onion instead of garlic and some cayenne pepper to make it spicier. Thanks a lot for the recipe.

    Reply
    • Ania says

      April 10, 2021 at 12:41 pm

      Aw, thank you for your kind words, Krishna! I’m delighted that you enjoyed it and good thinking to mash it up with the other recipe in the absence of ingredients. You never know that might be anther recipe right there! x Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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