Pasta with Miso Butter and Sauteed Mushrooms

Creamy, savory, and rich in umami, this pasta with miso butter and sautéed mushrooms is an easy weeknight dinner that comes together in just 30 minutes.

Sometimes the simplest meals turn out to be the most satisfying, and this pasta with miso butter and sautéed mushrooms is exactly that. It’s cozy, packed with flavor, and comes together with just a handful of ingredients. I love adding a little Asian twist to my everyday pasta dishes, and the miso here really elevates the sauce with that signature umami kick. Paired with buttery mushrooms and onions, it’s comforting yet different from your usual pasta night.

Why You’ll Like This Recipe

1. It’s simple to make with just a few ingredients.
2. The miso adds an unexpected depth of flavor without being overpowering.
3. You can keep it vegetarian or add protein like chicken, shrimp, or tofu.
4. It feels like a restaurant-worthy dish, but is very doable on a busy weeknight.

Ingredients and Substitutions

1. Pasta – Spaghetti, linguine, or penne work best, but soba or udon noodles would give a stronger Asian twist.
2. Mushrooms – Baby bella for earthy flavor, but white button, shiitake, or mixed wild mushrooms are great swaps.
3. Onion – Regular onion adds sweetness; shallots or leeks would also work.
4. Oil – Neutral oil or olive oil. Sesame oil can add extra Asian flavor, but use it lightly.
5. Miso paste – White miso is mild and slightly sweet, while red miso is bolder and saltier (use less if substituting).
6. Pasta water – Helps create a silky sauce. If you forget, you can substitute with warm water plus 1 tsp cornstarch, but pasta water is best.
7. Butter – Unsalted keeps seasoning flexible. Vegan butter or olive oil can be used for dairy-free.
8. Sugar – Balances the saltiness. You can skip it if preferred.
9. Protein add-ins – meatballs, shredded rotisserie chicken, shrimp, or tofu work beautifully.
10. Cheese garnish – Parmesan or Asiago adds nuttiness, but you can leave it out for dairy-free.

Frequently asked questions

1. Can I make this ahead of time?
   This pasta is best eaten right after cooking since the sauce continues to absorb into the pasta.
2. What kind of miso should I use?
   White miso is mild and slightly sweet. Red miso is saltier and stronger in flavor, so use a little less.
3. Can I keep it vegetarian?
   Absolutely. Just skip the meat and keep it mushroom-forward. You can also add extra-firm tofu, edamame, or other plant protein of your choice
4. Can I reheat leftovers?
   Yes, but add a splash of water when reheating so the pasta doesn’t dry out.

This pasta with miso butter and mushrooms is my kind of comfort food—easy, flavorful, and just a little bit different from the usual. The miso adds a depth that makes it feel special without requiring much effort at all. It’s the perfect weeknight dinner when you want something cozy but not boring.