Vegan miso mushroom pasta

Vegan miso mushroom pasta

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?

vegan miso mushroom pasta marinade

vegan miso mushroom pasta mushroom

vegan miso mushroom pasta pan

vegan miso mushroom pasta

10 min
30 min
10 min
30 min
  • 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
  • 45-60 ml / 3-4 tbsp vegan single cream or creamy plant milk
  • ¼ tsp ground black pepper
  • chopped fresh parsley or thyme, to serve
  • chopped toasted hazelnuts, to serve (optional)
  1. Heat up the oven to 220° C / 425° F (200° C / 390° 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 vegan cream (or creamy plant milk). 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.

*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.

4 g
17 g
2 g
14 g
59 g
*per serving
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19 reviews, 23 comments
Jennifer Lovelett:
Live to eat, eat to live. This dish is both.
Forgot the hazelnuts, darn! Added thyme and garnished with parsley. Had dried mushroom broth so skipped the “milk”.
    Aw, thanks Jennifer, I'm so happy to hear that you enjoyed this pasta so much. Great additions and thinking of your feet. Ania
Made this with gluten-free pasta (brown rice) and, and 50/50 cremini and shiitake mushrooms; it worked wonderfully!
    Thanks Neris I am really happy that you enjoyed this recipe. Ania
Our meat loving visitors loved this and so easy to make
    Thank you Shazz, I am delighted to hear that this dish went down so well even with your non-vegan guests and that you found it easy to make too. Ania
I made this today. Absolutely loved it.. thank you 🙏
    Thanks so much, Francie! I am delighted to hear that you enjoyed it so much and thanks so much for taking the time to review, much appreciated. x Ania
Another great recipe, love it!
    Thanks so much, Lilli! I'm so happy to hear that you enjoyed it! x Ania
I made an enormous batch a while ago for me and all my roommates, it was devoured!
    Aw, thank you for your kind words, Elle! So happy to hear that, it's one of my personal favourites too! x Ania
Karen Bass:
OMG this was amazing. Probably the best dish I've made in ages! Thank you!
    Aw, thanks Karen! I'm delighted to hear that you enjoyed it so much! x Ania
I have made a variation of this (add frozen peas) and it is delicious! I have a lot of miso and love the combo with the nutritional yeast and other ingredients. Yum and inventive!
    Thanks Lis, I'm delighted to hear that went down so well with you. x Ania
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.
    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
Sarah C:
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!
    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
Yummy ♡ thanks!
    Glad to hear! x Ania
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 👌😍
    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
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.
    Thanks, Julian! I'm delighted to hear that you enjoyed it! x Ania
Ashley A Puckett:
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.
    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
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.
    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
Oh my that was so very yummy . Thanks for the recipe
    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
This pasta is so delicious, so simple, yeet so tasty, real comfort food. I just loved it, will be repeated for sure.
    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
Anthony Allen:
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!
    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
Anna Crean:
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!
    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
Jackie Jardine:
Made this for dinner 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!
    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
This looks absolutely delicious!
    Thank you :)
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