One-Pot Miso Pasta with Mushrooms
This One-Pot Miso Pasta with Mushrooms is so creamy with coconut milk to keep it vegan, easy to make in just one pot, and so flavorful! This flavorful gluten-free pasta dish will become a weeknight staple. It’s ready in just 30 minutes!
I’ve been making versions of this miso mushroom pasta for a few years now, and I can’t believe it’s taken me so long to get this recipe posted!! But, in those years of making, I’ve streamlined it, turning it into a one-pot pasta recipe, so you don’t have to dirty any extra pans. It’s SO easy to make and you’ll be amazed at how delicious it is.
This easy dinner recipe is…
- super creamy
- gluten-free and vegan
- made in one-pot
- ready in 30 minutes
- easy to customize with your favorite veggies
Need any more convincing? I didn’t think so — one-pot meals speak for themselves. Let’s get into what makes this so good:
How to make vegan miso pasta:
- Start by cooking down the mushrooms until golden brown. Then, remove from the pan and set aside.
- In the same pan, cook the scallions, garlic, and ginger for a minute until fragrant. Your house will smell delish.
- Add in the vegetable broth, coconut milk, and noodles of your choice. I like using brown rice pad thai noodles here!
- Bring to a simmer and let cook for 10 to 15 minutes until the pasta is cooked through; stirring every few minutes.
- While the pasta cooks, whisk together the tamari, peanut butter, miso, and lime juice + zest.
- When the pasta is just about cooked, add in the tamari mixture. Stir and give it a taste. Add lime/tamari to taste if you want more acidity or saltiness.
- Add the mushrooms back in, serve, and garnish! Enjoy.
Best garnishes for miso noodles:
- Sesame seeds
- Shredded cabbage
- Green onions
- Chopped peanuts
- Crushed red pepper
Tips for the best miso pasta:
Make sure you use the creamy canned coconut milk, not the boxed kind! I’ve used full-fat and lite, both work, but of course the full-fat is extra creamy!
Feel free to add in extra vegetables – extra mushrooms, cabbage, and broccoli work particularly well in this recipe.
You’re going to love these super creamy miso mushroom noodles. I hope you love them as much as I do! Be sure to let me know what you think in the comments below – your feedback is so valuable!
Want more easy vegan dinners?
- Vegetable Miso Noodle Soup
- Arugula Broccoli Pesto Pasta
- Creamy Mushroom & Wild Rice Soup
- One-Pot Creamy Lemon Pasta
This One-Pot Miso Pasta with Mushrooms is so creamy with coconut milk to keep it vegan, easy to make in just one pot, and so flavorful! This flavorful gluten-free pasta dish will become a weeknight staple – it’s ready in just 30 minutes!
- 2 tablespoons avocado or olive oil, divided
- 8 oz. fresh mushrooms, I recommend shitakes but cremini or button work if that’s all you can find
- 4 green onions, white and green parts separated, save the dark green parts to garnish
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 cups vegetable broth
- 1 (15 oz.) can coconut milk
- 10 oz. brown rice noodles, like ramen or pad thai noodles
- 2 tablespoons tamari
- 2 tablespoons peanut or almond butter
- 1½ tablespoons white miso paste
- Juice & zest of one lime
- Salt, to taste, if needed
- To garnish: Sesame seeds & shredded red cabbage
- Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the mushrooms to the pan and cook until liquid has cooked out and they’re lightly browned. Remove from the pan and set aside.
- Add the other tablespoon of oil to the pan. Add the white and light green parts of the green onions to the pan. Cook for one minute, then toss in the garlic and ginger. Cook for a minute until fragrant, stirring frequently.
- Pour in the vegetable broth and coconut milk. Stir to combine, and add in your pasta. If you’re using longer pasta, it may take a few minutes for it to soften enough to fit into that pan – that’s okay! It will cook evenly in my experience, just press the pasta into the liquid as soon as it softens.
- Once the liquid starts to boil, reduce the heat to low – it should be simmering but not at a full boil. Stir every few minutes or so as the pasta absorbs the liquid and starts to form the sauce. Don’t be too rough on the noodles, as you don’t want them to break. It will take about 10 to 15 minutes, depending on the type of pasta you’re using. Start checking for doneness according to the time your type of pasta calls for.
- While the pasta cooks, whisk together the tamari, miso paste, nut butter, lime juice, and lime juice + zest.
- When the liquid is mostly absorbed into the noodles, add in the tamari mixture. Add salt to taste – you usually don’t need much salt, if any, because of the tamari and miso. You can also add an extra splash of vegetable broth if needed. Add the mushrooms back in.
- Once the pasta is fully cooked and at your desired level of sauciness, serve immediately, and top with sesame seeds, the remaining green onions, and shredded cabbage. Serve with a lime wedge.
Keywords: miso pasta, mushroom pasta, coconut milk pasta, vegan pastas, one-pot pasta, one-pan meals