This creamy miso mushroom pasta is made with coconut milk. It is perfect for a quick dinner with minimal cleaning up because it's made in one pot! It has a creamy sauce, fried mushrooms and a hint of salty miso paste. Easy and totally delicious!
Serve it alongside a salad and some crusty bread for a complete meal.
creamy-dreamy pasta ❤️
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Be sure to try my pesto pasta, cheese and pepper pasta, budget alfredo spaghetti, and creamy garlic parm recipes next.
❤️ WHY IS THIS BUDGET-FRIENDLY?
- Uses Affordable Pantry Staples – Miso paste and coconut milk have a long shelf life, making them cost-effective purchases. This recipe can easily be scaled up or down depending on the number of servings you need.
- No Fancy Ingredients Needed – This recipe doesn’t require expensive cheeses, cream, or meat.
- One-Pot = Less Energy & Less Waste – Cooking everything in one pot saves on gas/electricity and minimizes food waste since the pasta absorbs all the flavorful broth instead of draining it away.
INGREDIENTS NEEDED
PASTA OF CHOICE: Use your favorite type of pasta like linguine, fettuccine, short pasta or spaghetti.
SLICED MUSHROOMS: (button, cremini, or wild mushrooms work great)
ONION: Finely chopped.
GARLIC CLOVES: Minced, or you can use powdered garlic.
WHITE MISO PATE: White miso paste is a mild, slightly salted fermented soybean paste that adds a deep umami flavor to dishes. It's found in most supermarkets.
COCONUT MILK: From a can
LOW SODIUM VEGETABLE STOCK OR BROTH: I used vegetable stock cubes.
DRIED THYME: or mixed herbs
STEP-BY-STEP INGREDIENTS.
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Sauté the Onion & Mushrooms – In a wide and deep pot, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the mushrooms and cook for another 4-5 minutes, turning them over until they start to brown.
Add Garlic & Seasoning – Stir in the minced garlic and cook for 30 seconds until fragrant. Add the dried thyme and mix well.
Pour in the Liquids & Miso – Add the pasta directly to the pot. Add the vegetable broth and coconut milk. In a small bowl, dissolve the miso paste with a few tablespoons of warm water, then stir it into the pot. Add the dried herbs.
Cook the Pasta – Cover with a lid and let it simmer over medium-low heat for 12-15 minutes, or until the pasta is tender and the sauce has thickened, stirring occasionally to prevent sticking. If the sauce gets too thick, you can add a bit more vegetable broth or water to reach your desired consistency. Remember, the starch from the pasta will thicken the sauce
📝 Tips and Tricks
- Use a Wide and Deep Pot: Opt for a pot that is wide and deep enough to comfortably accommodate the pasta and sauce. This ensures even cooking and prevents the pasta from sticking together.
- Choose Firm Mushrooms: Use firm mushrooms. Button mushrooms are my favorite for this recipe. They hold their shape well during cooking and provide a meaty texture to the dish.
❓FAQS
Yes, you can definitely switch from coconut milk to coconut cream for a richer, creamier sauce.
A can of chickpeas or cooked, shredded chicken will be delicious and give you an extra protein boost. Have a look at my protein-packed Ground Beef and Alfredo Pasta recipe.
STORAGE
Refrigerator: Store any leftover creamy mushroom coconut milk pasta in an airtight container in the refrigerator for up to 3-4 days.
SOME PASTA RECIPES TO TRY NEXT TIME
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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MISO MUSHROOM PASTA WITH COCONUT MILK
- Total Time: 25
- Yield: 4-6 1x
- Diet: Vegan
Description
This creamy miso mushroom pasta is made with coconut milk. It is perfect for a quick dinner with minimal cleaning up because it's made in one pot. It has a creamy sauce, fried mushrooms and a hint of salty miso paste. Easy and totally delicious!
Ingredients
500g (1 lb) pasta of choice
2 tablespoons olive oil
2 tablespoons butter
1 onion finely chopped
250 g mushrooms (don't slice too thinly)
3 cloves garlic (minced)
2 ½ cups (625 ml) low sodium vegetable broth or stock
½ - 1 tablespoon white miso paste
1 can (400 ml or 14 oz) coconut milk
1 teaspoon dried thyme
Instructions
1. Sauté the Onion & Mushrooms – In a wide and deep pot, heat the olive oil and butter over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the mushrooms and cook for another 4-5 minutes, turning them over until they start to brown.
2. Add Garlic – Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Pour in the Liquids & Miso – Add the pasta, vegetable broth and coconut milk. In a small bowl, dissolve the miso paste with a few tablespoons of warm water, then stir it into the pot. Add the dried herbs.
4. Cook the Pasta – Cover with a lid and let it simmer over medium-low heat for 12-15 minutes, or until the pasta is tender and the sauce has thickened. If the sauce gets too thick, you can add a bit more vegetable broth or water to reach your desired consistency. Remember, the starch from the pasta will thicken the sauce.
5. Serve & Enjoy – Taste and adjust seasoning if needed. Serve warm, optionally garnished with fresh herbs or black pepper.
Notes
Adjust Sauce Consistency: If the sauce becomes too thick while simmering, add more vegetable broth or water to reach your desired consistency. The starch from the pasta will thicken the sauce as it cooks.
Stir Occasionally: While the pasta is simmering, remember to stir occasionally to prevent it from sticking to the bottom of the pot. This ensures that the pasta cooks evenly and absorbs the flavors of the sauce.
Note: Miso paste is naturally salty, so there's no need to add extra salt while cooking. Taste and adjust the seasoning after the pasta is done to avoid oversalting.
Storage: Store any leftover creamy mushroom coconut milk pasta in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 10
- Cook Time: 15
- Category: Pasta
- Method: One Pot
- Cuisine: Italian
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