Simple Vegan Recipes

Miso Garlic Pasta

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.

[日本語のレシピはここをクリック]

an image of miso garlic pasta

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.

an image of sautéed mushrooms

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.

an image of miso garlic pasta sauce

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.

an image of miso garlic pasta and mushrooms

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

an image of miso garlic pasta

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?

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❤️

an image of miso garlic pasta

Miso Garlic Pasta

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Main Course
Cuisine: Plant based, Vegan
Servings: 2 people

Ingredients

  • 200 grams pasta of your choice
  • 1 Tbsp sesame oil
  • 180 grams mushrooms (shiitake, oyster, shimeji, maitake, cremini, etc) sliced
  • 1 Tbsp low-sodium soy sauce or tamari
  • 1 1/2 Tbsp (20 g) vegan butter
  • 4 cloves garlic minced
  • 5 Tbsp (75 ml) oat milk unsweetened, plain
  • 1 Tbsp miso red or yellow miso
  • a pinch of salt and pepper adjust to taste

for Garnish

  • fresh shiso can be subbed with fresh basil or cilantro
  • vegan parmesan see Ingredient Notes for homemade

Instructions

  • Cook the pasta according to instructions on the package. The pasta should be AL DENTE. Reserve 3 Tbsp of pasta water for use later.
  • 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.
    an image of sautéed mushrooms
  • 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.
    an image of miso garlic pasta sauce
  • 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.
    an image of miso garlic pasta and mushrooms
  • Plate and garnish with chopped shiso and vegan parmesan. And ENJOY!
    an image of miso garlic pasta

味噌ガーリックバターパスタのレシピ

ニンニクたっぷり!濃厚味噌バターのヴィーガンパスタを紹介します。

作り方はとても簡単、20分で作れるレシピです!

コクと旨味満点の味噌ガーリック・ヴィーガンパスタを是非お試しください。

an image of miso garlic pasta

必要な材料

お好みのパスタ 太めのスパゲッティやフェットチーネなどがオススメです

きのこ しめじ、舞茸、椎茸、エノキ、エリンギなどのキノコを2〜3種類ミックス

ヴィーガンバター Violifeのバターを使いました

赤味噌

にんにく

オーツミルク(砂糖不使用) 豆乳や他のプラントミルクでも代用可能。よりクリーミーなソースがお好みなら、豆乳クリーム(ホイップ用)を使っても美味しいです!

ゴマ油

醤油 塩 胡椒

刻んだ大葉とヴィーガンパルメザンチーズ トッピングに掛けます。簡単に作れるヴィーガンパルメザンのレシピはここをクリック

レシピの詳細は下部のレシピカードをご覧ください

an image of miso garlic pasta

味噌ガーリックバターのパスタレシピ

ニンニクたっぷり!濃厚味噌バターのヴィーガンパスタを紹介します。作り方はとても簡単、20分で作れるレシピです!コクと旨味満点の味噌ガーリック・ヴィーガンパスタを是非お試しください。
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2

Ingredients

  • お好みのパスタ 200 g
  • ゴマ油 大さじ 1
  • キノコ 180 g 石づきを切り落とし、一口大にカット
  • 醤油 大さじ 1
  • ヴィーガンバター 大さじ 1.5 (20 g)
  • ニンニク 4片 みじん切り
  • オーツミルク 大さじ 5 (75ml) 砂糖不使用
  • 赤味噌 大さじ 1
  • 塩とコショウ ひとつまみ お好みで調整

トッピング

  • 大葉 刻み
  • ヴィーガンパルメザンチーズ  ヴィーガンシュレッドでもOK

Instructions

  • パスタをパッケージの表示時間より1分短く、アルデンテに茹でる。
    茹で汁大さじ3をとっておく。
  • フライパンでゴマ油を熱し、キノコを炒める。しっかり焼き色がつくまで、中火で5分炒める。
    火を止め、醤油を加えて混ぜたら、皿にキノコを移す。
    an image of sautéed mushrooms
  • フライパンでヴィーガンバターを熱し、弱火でニンニクを3分炒める。
    オーツミルクと赤味噌を加えて、よく混ぜ合わせる。
    an image of miso garlic pasta sauce
  • 茹でたパスタ、茹で汁大さじ3と炒めたキノコをフライパンに加えて中火で1分炒め合わせる。塩とコショウで味を調える。
    ソースがとろりとしたら出来上がりです。
    an image of miso garlic pasta and mushrooms
  • 皿に盛り、刻んだ大葉やヴィーガンチーズをちらしてお召し上がりください。
    an image of miso garlic pasta

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Related Articles

WELCOME TO MY BLOG

Hi there! I'm Lily

I created Veganese Tokyo to share with you all of my vegan recipes. If you are a newbie at vegan cooking, or simply looking for some inspiration, please feel free to explore. My recipes are all very simple and easy to make!

Follow Me
My Favorites
Explore
Subscribe for Updates

Never miss a recipe!