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Miso Mushroom Pasta

This Miso Mushrooms Pasta is simple, creamy, and bursting with umami! This is the ultimate Mediterranean-Asian fusion comfort food meal!
Prep Time10 mins
Cook Time10 mins
Servings: 4


  • 320 g spaghetti or other dry pasta of choice
  • 200 g Shimeji mushrooms or white button, cremini, or portobello mushrooms
  • 2 tbsp. olive oil
  • 2 cloves garlic minced
  • 75 g bacon or pancetta, sliced into squares or cubed
  • 120 mL heavy cream
  • tbsp. miso paste e.g., white miso
  • chopped fresh parsley


  • Wash mushrooms and cut off stems. Heat a medium-sized pan on medium heat and add mushrooms (do not add olive oil). Whilst cooking, water will come out and eventually evaporate. Remove from heat once all water has evaporated (4-5 minutes) and set aside.
  • Cook pasta according to package instructions until al dente but do not add salt to pasta water. Reserve ½ a cup of pasta water before draining.
  • Heat olive oil in a large skillet on medium heat. Add minced garlic and saute until fragrant (around 30 seconds). Add bacon and cook until browned.
  • Add cooked mushrooms and heavy cream. Stir in miso until dissolved. Reduce heat to low and simmer for 1 minute.
  • If the sauce is too thick, add 4-5 tablespoons of pasta water. Add cooked pasta and toss to coat with sauce.
  • Transfer to a serving plate, top with chopped fresh parsley and serve warm.