Sponsored post Fiskars. Miso mushroom pasta is a simple umami rich vegan meal. First you need to cook mushrooms on a skillet and then combine them with creamy miso flavored pasta sauce. You can add tofu to the meal too to make it even more satisfying. This flavorful pasta dish comes together in under 30 minutes.
Miso and mushrooms are a great match
Mushrooms cooked on the stove top and creamy pasta flavored with light miso paste is a delightful umami packed meal. For cooking I use Fiskars Norden cast iron skillet, which is not only a beautiful rustic pan, it is also very durable.
The creamy miso pasta sauce is simpy vegan cooking cream combined with light miso paste, nutritional yeast, onion powder, garlic powder, black pepper and some salt if needed.
To make the meal more satisfying I recommend cooking marinated tofu (herb flavored or smoked tofu would be ideal) on a skillet too until it is perfectly browned and a little bit crispy on the edges.
I also recommend fresh thyme to accompany cooked mushrooms, tofu and miso pasta. The flavors are simply perfect together!
How to turn miso pasta into a kid-friendly meal?
I have to admit this was not a very kid-friendly meal at the berry house. My children are not huge mushroom fans, and they are not very used to miso flavor, although it is not very strong here.
However, this is easily turned into a kid-friendly meal by just adding more cream to the pasta to make the sauce taste more neutral. I recommend either oat-based cooking cream or then homemade cashew cream: soaked and rinsed cashews blended with some water, lemon juice and salt. Then mix this creamy sauce to the miso pasta and serve with cooked tofu. And perhaps try to sneak in a few mushrooms too 🙂
How to cook mushrooms on the stove top?
- First you need to clean the mushrooms. I recommend brushing the dirt off with a small brush. If you clean the mushrooms with water, they soak up too much liquid and are harder to cook.
- Cut mushrooms in half of three slices and leave the small ones whole.
- Cook mushrooms on a dry skillet first until most of the moisture comes out.
- Add vegan butter and keep on cooking for a few minutes not turning too often so the mushrooms cook properly on one side.
- Season with salt and thyme.
Miso mushroom pasta recipe
- 200 g baby champignons or any mushrooms you like
- about 1/2 tbsp vegan butter for cooking the mushrooms
- ~1/4 tsp salt or to taste
- ~1 tsp thyme, either dried or fresh
- pasta for four
- 1 pack of firm marinated (either smoke or herb flavored) tofu
- olive or avocado oil for cooking the tofu
- fresh thyme for serving
Miso Pasta Sauce
- 3/4 cup vegan cream for cooking (I use either oat-based cream or homemade cashew cream)
- 2 tbsp nutritional yeast
- 1 tbsp light miso paste
- 1 tsp onion powder
- 1/4 -1/2 tsp garlic powder
- salt to taste
- black pepper
- Cook mushrooms according to the directions above.
- Cook pasta.
- Cook tofu. First cut the tofu block into four pieces and dry each piece well wrapped in kitchen cloth under a heavy pan (or something heavy). Then cut into small bite size pieces and cook in oil in a medium-hot pan until brown and crispy on the edges. If the tofu is marinated, you don’t need any other seasoning, especially when combined with the miso pasta.
- When the pasta is cooked, mix all pasta sauce ingredients together with the pasta. Taste and adjust spices as needed.
- Serve creamy pasta with mushrooms, tofu and fresh thyme.
If you want more inspiration for cooking vegan food, I suggest checking out these delicious pasta recipes:
ps. You can follow Myberryforest blog also on Pinterest.