Creamy Miso and Mushroom Pasta


Creamy Miso and Mushroom Pasta is a delicious and hearty meal that is perfect for any occasion. This dish is packed with flavor and is sure to satisfy your cravings. The creamy miso sauce is rich and savory, while the mushrooms add a meaty texture and earthy taste. This pasta can be enjoyed as a main course or as a side dish and is great for both lunch and dinner. Whether you’re a vegetarian or just looking for a tasty and filling meal, Creamy Miso and Mushroom Pasta is the perfect choice. So why not give it a try and enjoy the wonderful flavors that this dish has to offer!!

This recipe was created by Elisabeth Michaels @zazachef_cook.eat.repeat

Prep Time: 30
Total Time: 40


1 box Ancient Harvest Corn Rice and Quinoa Linguine
2 lbs mixed mushrooms babybella, white mushrooms, Portobello (or oyster, shiitake, honey mushrooms, matsutake), coarsely chopped
2 shallots, thinly sliced
3 tbsp butter
2 garlic clove, chopped
2 cups chicken broth
3 tbsp miso
Fresh Parmesan cheese, grated to taste


In a pot of salted boiling water, cook the pasta until al dente. Drain the pasta.
Meanwhile, in a skillet over medium-high heat, brown the mushrooms and shallots in the butter. Season with salt and pepper. Add the garlic and cook for 1 more minute while stirring. I had so much mushrooms that I made multiple batches to cook them all and combined everything in a large skillet.
In a separate pan add the broth. Bring to a boil while stirring and let reduce by half. Add the miso. Mix well to combine until the sauce is smooth. Season with pepper (miso is very salty so no need to add any salt). Add the mushrooms-shallots mix well and add the pasta and mix to coat well in the sauce.
Serve the pasta in shallow bowls. Sprinkle with the Parmesan. Serve immediately.

Servings: 4