Miso tahini pasta with roasted mushrooms is a cozy dish for fall ready in 15 minutes. Whoever thought of combining miso and tahini is a genius! These two ingredients are so good together both flavor and texture wise. And to get the most of all the umami flavor, why not add mushrooms to the mix too!
Umami or savory taste is one of the five basic tastes together with sweetness, sourness, bitterness, and saltiness. Foods that have a strong umami flavor include broths, gravies, soups, fish and fish sauces, tomatoes, mushrooms, meat extract, yeast extract, cheeses, soy sauce, and human breast milk. source Wikipedia
Check out these popular umami rich vegan meals from the blog:
What is miso?
Miso is a traditional Japanese seasoning made of fermented soybeans. Other ingredients may include barley, rice, buckwheat, rye, wheat or hemp seed. Miso is one of the quickest ways to add rich umami flavor to any vegetable dish.
There are many kinds of miso pastes varying in flavor and color depending on the grains and other ingredients used. The most common miso pastes are white, red and brown miso. I’m using white shiro miso which is made of rice and soybeans.
Miso tahini dressing
Originally I made this miso tahini dressing for a hearty salad, but actually it works even better with pasta and umami rich roasted mushrooms. I think it’s the maximizing of umami flavor which makes this dish so special.
You can of course experiment with the dressing and use it to add umami flavor to any food you like. I suggest trying it with roasted vegetables, Buddha bowls, quinoa / millet / rice.
What I love most about this dressing is that it’s kid-friendly. The flavor is not too strong, it’s not spicy at all. It’s just an overall appealing mouthwatering flavor.
Happy cooking from the forest!
Miso tahini pasta with roasted mushrooms
- about 2 cups button mushrooms You can use any mushrooms you like
- ~1/2 tbsp olive oil
- ~1/2 tbsp soy sauce
Miso tahini dressing
- 2 tbsp miso paste I use shiro miso (white miso)
- 2 tbsp tahini I use unsalted natural light tahini
- 1/2 cups plant-based cooking cream (such as oat cream)
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- pasta for four I use rigatoni pasta
- fresh herbs such as thyme
- optional: tart berries such as lingonberries or cranberries
- Preheat oven to 200 C / 392 F.
- Clean mushrooms and cut bigger ones in half. Coat cleaned mushrooms with olive oil and soy sauce. Roast mushrooms in a baking sheet for about 10 minutes or until they are cooked.
- Cook pasta.
- Mix miso tahini dressing ingredients in a bowl with a spoon.
- When the pasta is cooked and drained, pour dressing on top. Add roasted mushrooms, herbs and berries. Enjoy this cozy meal!