Vegan miso mushroom pasta

vegan miso mushroom pasta bowl

How does some genuine home cooking noise this weekend? I’m all in! It’s cold and unpleasant outdoors and I seem like remaining in bed all the time with little breaks for food and beverage. In some cases I want I was a bear so I might legally close down look for the winter season and hibernate till I am prepared to forage for food come spring …

I’m thinking that this, originating from somebody who matured with relatively severe winter seasons, might sound unexpected however I have actually never ever been a cold caring animal as my internal main heating unit appears to interrupt of my completely cold extremities. Plus, there is not even any snow to make cold enjoyable, no snowboarding, sleighing or making a snowman to offer you some dopamine and take your mind off how cold you in fact feel.

Today’s dish is a reassuring bowl of pasta, filled with umami yet truly simple to make. Influenced by my balsamic mushroom pasta, I improvised it previously on throughout the week and we both enjoyed it a lot that we both pronounced it blog site worthwhile.

What is good about this dish is the reality that you can break on with the pasta while the mushrooms bake in the oven as those 2 just require to come together at the extremely eleventh hour. The mushrooms get baked in a fragrant mixture of umami-rich miso, garlic, soy and a touch of vinegar and they come out tasting wonderfully meaty and impossibly addicting, specifically if, like me, you are a real mushroom fiend. They then get tossed through prepared spaghetti hairs wonderfully covered in tacky and velvety sauce, topped with fresh parsley and some roasted hazelnuts for pleasing crunch. Home cooking does not get simpler and more delicious than that, I hope you’ll concur?

PS: If you do make my vegan miso mushroom pasta, do not forget to tag me on Instagram (#lazycatkitchen). I enjoy seeing your handle my dishes.

vegan miso mushroom pasta marinade

vegan miso mushroom pasta mushroom

vegan miso mushroom pasta pan

vegan miso mushroom pasta

  • serves: 2-3


  • 350 g/ 12 1/2 oz chestnut mushrooms
  • 45 ml/ 3 tablespoon olive oil, divided
  • 35 g/ 5 tsp red miso *, divided
  • 1 tsp maple syrup
  • 4 tsp apple cider vinegar (or lemon juice), divided
  • 3 garlic cloves, 2 carefully diced, 1 grated
  • 4 tsp soy sauce or tamari, divided
  • 200 g/ 7 oz spaghetti (GF if required)
  • 2 tablespoon nutritional yeast
  • 30 ml/ 2 tablespoon velvety ** plant milk or Oatly creme fraiche
  • 1/4 tsp ground black pepper
  • sliced fresh parsley or thyme, to serve
  • sliced toasted hazelnuts, to serve (optional)


  1. Warm up the oven to 220 ° C/ 425 ° F (20 ° C/ 70 ° F less on fan setting) and get a deep baking meal or a baking tray.
  2. Cut mushrooms into 7 mm/ 1/4″ pieces and location in the baking meal. Bake for about 15 minutes– till the mushrooms launch their natural juices and the majority of these juices vaporize.
  3. Mix 1 tablespoon of olive oil, 1 tablespoon miso paste, maple syrup, 2 tsp apple cider vinegar, a grated garlic clove, 2 tsp soy sauce in a little bowl. Mix well and reserved.
  4. Stir miso marinade through partially-cooked mushrooms and return the meal into the oven for another 10-15 minutes, providing a stir midway through. When done, the mushrooms need to be completely prepared and there need to be a bit of thickened marinade still left in the meal.
  5. Prepare pasta except al dente. Drain pipes scheduling about 60 ml/ 1/4 cup of pasta cooking water.
  6. Whisk pasta cooking water with 2 tsp miso paste, 2 tsp soy sauce, dietary yeast and 1-2 tsp apple cider vinegar, to cut through the richness and include a little bit of tang.
  7. Warm up a big fry pan on a low heat. As soon as hot, include oil and enable it to heat up prior to including carefully sliced garlic cloves.
  8. Sauté the garlic on a low-medium heat, till aromatic however do not let it brown. Stir the whole time.
  9. Include pasta water mix and plant milk, or Oatly creme fraiche for a creamier surface. Blend well to emulsify, season with a generous quantity of pepper and some salt if required.
  10. Toss the pasta in the ‘tacky’ sauce rapidly. Then include baked mushrooms to the pan, together with all the pan juices– I like to utilize 1 tablespoon of pasta water to deglaze the baking meal to catch all of the tasty flavours. Mix well and change the flavoring if required.
  11. Divide in between 2 plates. Sprinkle with sliced parsley and crushed toasted hazelnuts.


* Red miso paste is more extreme and saltier than white miso, however if you just have white in your kitchen, it will work well too– you might wish to include a bit more though.

** Preferably with a high portion of almonds, soy or oats.

If you desire more details on a few of the components that we utilize in our dishes, have a look at our glossary.

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