Incredible one pot creamy miso mushroom pasta loaded with mushrooms and a creamy nutty umami bomb sauce. This vegan creamy mushroom pasta is the perfect quick and easy weeknight dinner that is warm and comforting.
As much as I do love a good pasta salad, my body craves all the creamy pastas as soon as it gets a little chilly outside. Something about perfectly cooked pasta noodles dressed in a delicious sauce is just so warming and has always been my go-to comfort food.
We never ate a ton of stroganoff growing up, but this is something my mom would make us instead. It was kinda like her take on mushroom stroganoff with a Japanese twist. Her original recipe calls for a bit of heavy cream but I've found just using all sesame paste came out just as delicious.
Ingredients for creamy mushroom miso pasta
This creamy mushroom pasta requires just 8 ingredients that are pantry staples in my kitchen. Here's what you'll need:
- Japanese leek: basically huge versions of scallions! You can find them at Asian grocery stores or you can just substitute with some scallions instead
- Cultivated mushrooms: I like to use two types of mushrooms for both flavour and texture-- my go to's are shiimeji, shiitake, enoki and oyster mushrooms
- Pasta: farfalle and penne works best for 1-pot pastas
- Asian sesame paste: different from tahini, it's much more deep in flavour since the sesame seed kernels are roasted and pairs incredibly well with the miso paste
- Miso paste
- Nutritional yeast: adds savory flavour and enhances the creamy texture
- Rice vinegar: for a bit of tanggggg
How to make creamy mushroom pasta in one pot
My vegan 1-pot mushroom stroganoff is based off this recipe and method and is super easy:
- Cook leeks, garlic and mushrooms until it starts to shrink and caramelize.
- Add the pasta, veggie broth, soy sauce (or salt) and nutritional yeast and simmer uncovered for about 10-12 minutes until pasta is al dente. Add ¼ cup of water and stir if the pasta is not done cooking and there isn't enough liquid.
- Turn off the heat and stir in rice vinegar, tahini and miso paste. Adding these at the very end helps retain their flavours and keeps them bold.
- Adjust taste, serve and enjoy!
I've been making this 2-3 times a week since it started to get really chilly here and it is so warming and comforting, honestly just as much as mac and cheese!! I hope you try this easy peasy creamy mushroom pasta recipe and love it as much as we do!
More delicious vegan pasta recipes:
- 1-Pot Vegan Mushroom Stroganoff
- Vegan Japanese Macaroni Gratin
- 5-Ingredient No-Boil Pasta Bake
- Hummus Pasta Bake
- Mushroom Pasta with Soy Garlic Butter
SAVE IT FOR LATER! ↓
If you recreate this One Pot Creamy Miso Mushroom Pasta recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!
Creamy Miso Mushroom Pasta (Vegan)
- Total Time: 25 minutes
- Yield: 2 servings 1x
Creamy umami packed vegan miso mushroom pasta for a quick and easy weeknight meal for when you need something warming and comforting.
- 1 Japanese leek, sliced with white and green parts separated (or 2-3 scallions)
- 1-2 garlic cloves, minced (optional)
- 2 4-5oz packages of cultivated mushrooms (224-280g // I like to use shimeji, shiitake and oyster mushrooms)
- 6 oz penne or farfalle pasta (168g // gluten free as needed)
- 2-3 cups vegetable broth (500-750ml)
- 1 heaping tablespoon nutritional yeast (10g)
- 1 tbsp soy sauce, optional can sub for ¼ tsp of salt
- 3 ½ tbsp Asian sesame paste (52g)
- 1 ½ tbsp rice vinegar (22g)
- 2 tbsp miso paste (24g)
- Over medium high heat, add white parks of Japanese leek and garlic to a large pan and cook until light browned. Add mushrooms and cook until they have started to release some water and is beginning to shrink in size (about 3 minutes).
- Add the pasta, 2 cups vegetable broth, soy sauce and nutritional yeast and bring to a boil. Once boiling, reduce heat to a low-medium low and simmer uncovered for 10-12 minutes until noodles are al dente. Add remaining cup of vegetable broth ¼ cup at a time as needed.
- Turn off the heat and then stir in green parts of the leek, rice vinegar, tahini and miso paste. Taste and add more seasonings to your liking. Serve, garnish with sesame seeds and enjoy!
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: entree
- Method: stove top
- Cuisine: vegan, gluten free, japanese
- Serving Size: 1 serving
- Calories: 562
- Sugar: 7.5
- Sodium: 652
- Fat: 18
- Saturated Fat: 2.5
- Unsaturated Fat: 12.9
- Carbohydrates: 85
- Fiber: 14.8
- Protein: 24.3
Keywords: one pot vegan pasta, miso mushroom pasta, creamy mushroom pasta
Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!
Such an amazing recipe! Loved the fact that it was all in one pot, and so quick to make, literally took me just 20 minutes! And let’s not forget how delicious and creamy this was, I loved every bite of it! Thank you for sharing this great recipe 🙏🏼
Lisa Kitahara says
Thank you so much Ines, so glad you enjoyed!
Rebecca Rose says
I loved this, and my husband was CRAZY for this recipe! Wow, you knocked it out of the park with this recipe.
What a brilliant recipe! Including Including nutritional yeast, miso and tahini created such an umami
bomb in a luxurious creamy sauce. Soooo smart!
Just discovered your wonderful website and based on this recipe we are in for a real treat!
Thank you for your creativity and for sharing.
Whoa this is so quick and easy for something that tastes DIVINE! Will definitely be making again, thanks for the recipe Lisa 🙂
This was such a delicious recipe!
Trust me when I say, I'm no cook, but the directions were simple and the ingredients are easy to work with. It came out beautifully, so flavourful!
This recipe is now part of my regular dinner rotation!
Paul Green says
I made this today and we enjoyed it, thank you. I found that adding two cups of stock did not cover the pasta in the pan. I added enough water to cover the pasta so that it would cook, and at the end the dish had two much liquid, so a soup rather than a creamy sauce. It was still good to eat, and I like the recipe. But next time I will precook the pasta before adding it to the rest of the ingredients.
The umami flavor was so strong I couldn't taste anything else in it. It was like eating straight-up sesame and miso paste. I had to water it down with the rest of the pasta pack, and afterward, I could actually taste something other than umami. Not bad, but I won't make it again. My recommendation; reduce sesame and miso paste by half, cook with salted water instead of broth, and add more mushrooms.