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.

Pasta with Miso Butter and Sauteed Mushrooms

Marvellina

5 from 1 review

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4 servings

Ingredients Method Nutrition Notes

Ingredients

 

US Customary – Metric

 

0.5x1x2x3x

• 336 g dried pasta Any long or short pasta works here
• 224 g fresh baby bella mushrooms or any mushrooms you like
• 1 small onion sliced, you can use white, yellow, or sweet onion
• 2 Tbsp oil divided, for cooking onion and mushrooms

For the miso butter sauce:

• 3 Tbsp white miso paste or 1 to 1 ½ Tbsp red miso paste
• 2 cups pasta cooking water reserved
• ½ tsp freshly ground black pepper
• 4 Tbsp unsalted butter
• ½ tsp sugar
• Salt to taste
• Finely grated parmesan or asiago cheese

Optional add-ins: (you can use any of these)

• 20 pieces meatballs I used store-bought Italian meatballs. See notes
• 2 cups Shredded rotisserie chicken meat

For garnish:

• Parsley or other fresh herbs of your choice

Method

 

Prepare and cook the mushrooms:

1. Wipe mushrooms clean with a damp paper towel (do not wash). Slice into about 1/2-inch slices
   
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and cook until they release moisture and develop some charred spots, about 7 minutes. Remove from the pan.
   

Cook the pasta:

1. Start bringing a large pot of water to a boil. When the water comes to a boil, add some salt. Add the pasta and cook the pasta iuntil about 2 minutes shy of package directions. I intentionally undercooked it a bit. Reserve 2 cups of the pasta cooking water. Do not rinse.

Prepare the miso butter sauce:

1. In the same skillet you use to cook the mushrooms, add the remaining 1 tablespoon oil. Add sliced onion and sauté until soft and fragrant, 3–4 minutes.
   
2. Stir in the miso paste and reserved pasta cooking water. Whisk until smooth. Add black pepper, sugar, and salt to taste. Stir in the butter until melted.
   
3. Add the pasta, sautéed mushrooms, and cooked protein (if using).
   
4. Toss until the pasta absorbs the sauce and everything is coated well.
   
5. Serve immediately with parmesan or asiago cheese on top.

*Nutrition facts are just estimates and calculated using online tools*

Serving: 1serving without protein added | Calories: 578kcal | Carbohydrates: 72g | Protein: 18g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 715mg | Potassium: 525mg | Fiber: 4g | Sugar: 5g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg

Notes

I followed the instructions on how to cook the meatballs on the packaging. I simply air-fried them at 375 F for 8-10 minutes or until heated through

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