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 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Appetizer, Main Course
Cuisine: Plant based, Vegan
Servings: 2 people
- 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
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.
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.
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!