This pasta is what cozy nights are made for. The Creamy Miso Mushroom Pasta comes together in 30 minutes, but tastes like you’ve been simmering all night. It’s creamy, savory, and full of that umami depth you can’t get enough of.
Here’s why it works:
Oyster mushrooms: hearty, meaty texture without the meat
Miso paste: brings rich, salty-sweet umami
Oat cream: plant-based creaminess that feels indulgent
Tagliatelle pasta: wide ribbons that catch every bit of sauce
The best part? It’s simple enough for weeknights but fancy enough for date night.
Creamy Miso Mushroom Pasta
Serves 2 | 30 minutes
Ingredients:
4.9 oz (140g) tagliatelle pasta
7 oz (200g) oyster mushrooms, chopped
0.7 oz (20g) dark miso paste
7 fl oz (200ml) oat cream
1 yellow onion, finely diced
2 cloves garlic, minced
1 tbsp vegan Parmesan cheese, grated
Olive oil, salt, pepper
Instructions:
Cook pasta according to package; reserve some pasta water.
Heat 1 tbsp olive oil in a pan; sauté mushrooms 5–7 minutes until golden. Remove.
Mix miso paste with oat cream in a small bowl.
In the same pan, heat another drizzle of oil; cook onion until soft, then add garlic.
Return mushrooms, add miso cream, and simmer 1–2 minutes.
Toss pasta with sauce, Parmesan, and a splash of pasta water.
Serve warm. Optional: drizzle sesame oil, sprinkle green onion.
Trust me—you’ll want to twirl forkful after forkful.