- Egg free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Shellfish free
- 1 serve veg or fruit
Combining east and west in one delicious dish, this quick and easy miso pasta recipe is low on preparation and high on ‘yes please’. Buon appetito and meshiagare!
- Serves4
- Cook time15 minutes
- Prep time5 minutes
Ingredients
- 375g spaghetti
- 1/4 cup (70g) white miso paste
- 75g butter
- 3 garlic cloves, crushed
- 300g cup mushrooms, thinly sliced
- 5g pkt salted seaweed snacks, shredded
- Sliced spring onion, to serve
- Black sesame seeds, toasted, to serve
- Lemon wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 1 cup (250ml) of the cooking liquid and place in a jug. Add the miso to the reserved cooking liquid and whisk until miso dissolves.
Step 2
Meanwhile, heat the butter in a deep frying pan over high heat. Add the garlic and mushroom. Cook, stirring occasionally, for 5 mins or until mushroom is tender. Add the miso mixture and bring to a simmer.
Step 3
Add the spaghetti to the mushroom mixture and toss to coat in the sauce. Season.
Step 4
Divide spaghetti among serving plates. Sprinkle with seaweed, spring onion and sesame seeds. Serve with lemon wedges.
Recipe tip
COOK. STORE. SAVE.
Smart swap: White miso paste is suitable for vegan and vegetarian diets. If you want to make this easy miso pasta recipe vegan-friendly, simply swap out the butter for olive oil or vitamin-rich avocado oil. You can also substitute the spaghetti for other pasta shapes, such as shells or penne, depending on what you have in the pantry.
What is miso and what does it taste like?
Miso is soybean paste, made by fermenting soybeans with koji – a culinary fungus that grows on rice or grains such as wheat and barley – and salt. Miso has been a staple ingredient in Japanese cooking for more than 1,000 years. But what does miso taste like? It has a quintessential umami flavour – toasty, savoury and salty-rich.
Follow these rules when cooking with miso paste
In this recipe, the miso paste is stirred into the reserved cooking liquid from the pasta. Don’t be tempted to use boiling water straight from the kettle as this will dull the complex and aromatic flavour of the miso paste. It often doesn’t dissolve too readily in water, so if you find it’s a little lumpy, give it a whisk before adding it to the garlic and mushroom mixture.
How to make miso mushroom pasta perfectly every time
This creamy miso pasta recipe is a delicious fusion of Japanese and Italian cuisines, combining the deep and satisfying umami flavours of miso and mushroom with the richness of pasta, butter and garlic. You can adjust the consistency of your miso pasta by adding a little more reserved pasta cooking liquid, and the depth of flavour with a dash of soy sauce or mirin. Taste as you go and decide if you want to lean east or west.
What is a good side dish to serve with miso butter pasta?
This delicious mushroom miso pasta dish is perfect for a weeknight dinner as there’s minimal prep involved – you can cook the mushrooms and garlic while the pasta simmers. Don’t forget to make extra so there are leftovers for lunch. If you have a little more time, you can turn miso pasta into an Asian banquet by serving it with steamed and salted edamame beans, agedashi tofu and a simple cucumber salad dressed with sesame seeds and chilli oil.
FAQs
Miso pasta
- Serves4
- Cook time15 minutes
- Prep time5 minutes
Ingredients
- 375g spaghetti
- 1/4 cup (70g) white miso paste
- 75g butter
- 3 garlic cloves, crushed
- 300g cup mushrooms, thinly sliced
- 5g pkt salted seaweed snacks, shredded
- Sliced spring onion, to serve
- Black sesame seeds, toasted, to serve
- Lemon wedges, to serve
Description
Combining east and west in one delicious dish, this quick and easy miso pasta recipe is low on preparation and high on ‘yes please’. Buon appetito and meshiagare!
Method
Step 1
Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 1 cup (250ml) of the cooking liquid and place in a jug. Add the miso to the reserved cooking liquid and whisk until miso dissolves.
Step 2
Meanwhile, heat the butter in a deep frying pan over high heat. Add the garlic and mushroom. Cook, stirring occasionally, for 5 mins or until mushroom is tender. Add the miso mixture and bring to a simmer.
Step 3
Add the spaghetti to the mushroom mixture and toss to coat in the sauce. Season.
Step 4
Divide spaghetti among serving plates. Sprinkle with seaweed, spring onion and sesame seeds. Serve with lemon wedges.