This Miso Garlic Pasta is incredibly savory and UMAMI-packed! Pasta coated in a garlicky miso butter sauce, and topped with sautéed mushrooms is the perfect comfort meal. Here’s an easy, 20-minute recipe for this delicious vegan pasta dish.

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Ingredients for Miso Garlic Pasta

Here’s a list of the ingredients you’ll need to make miso garlic pasta.

• pasta
• mushrooms
• vegan butter
• miso
• garlic
• soy sauce
• sesame oil
• oat milk
• salt
• pepper

for garnish (optional)

• vegan parmesan
• shiso (perilla)

A detailed recipe with measurements is in the recipe card below.

Ingredient Notes

Pasta – my favorite pasta to use for this dish is thick spaghetti or fettuccine.

Mushrooms – you can use any type of mushrooms. Mixing two or more types of mushrooms will add flavor depth and texture, so I used shiitake, shimeji, and maitake.

Miso – darker types of miso, like Red Miso or Yellow Miso, work best for this dish. White miso is a bit too mild and lacks the savoriness the darker misos add.

Oat milk – any type of plant milk will work. You could also use plant-based cream, if you prefer a thick, creamier sauce. In the past, I’ve used half oat milk and half soy cream, and it tasted amazing!

Vegan parmesan – if you don’t have vegan parm, here’s a quick recipe for homemade vegan parmesan cheese.

Shiso – it’s a type of herb commonly used for garnish in Japanese cuisine. If you don’t have it, you can substitute it with fresh basil or cilantro.

How To Make Miso Garlic Pasta

A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process. It’s a simple 3-step process.

Step 1: Cook the pasta

Cook your choice of pasta according to instructions on the package. The pasta should be AL DENTE. Reserve 3 Tbsp of pasta water for use later.

Step 2: Make the sauce

While the pasta is cooking, sauté the mushrooms. Heat sesame oil in a pan, and cook the mushrooms at medium heat for 5 minutes, until deep golden. Turn heat off and add soy sauce, mix to coat evenly. Remove the mushrooms from the pan and set aside.

In the same pan, add vegan butter and garlic. Cook garlic on medium-low heat for 3 minutes until fragrant. Add oat milk and miso, and stir to combine.

Step 4: Toss

Add cooked pasta, sautéed mushrooms, and 3 Tbsp of pasta water to the sauce pan. Over medium heat, toss gently until the water reduces and the sauce thickens. Taste and adjust by adding salt and pepper as needed.

Plate and garnish with chopped shiso and vegan parmesan. And ENJOY!

How To Store

This pasta dish is best served fresh, but it will keep in the refrigerator for 3 days. Store in an airtight container once it has completely cooled.

Looking for other vegan pasta options?

• Lemon Garlic Pasta
• Tomato Cream Pasta
• Tempeh Bolognese
• Lasagna Soup

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

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必要な材料

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