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This simple mushroom pasta recipe is made with miso paste, garlic, shallots, lemon, parmesan, and parsley. Fresh + tasty, you will love this nutritious, lightened up mushroom sauce made without cream, butter, or wine! Can easily be made vegan, if desired.

Healthy miso mushroom pappardelle pasta served in a bowl.

The other night, my husband and I made a creamy mushroom pasta for dinner with a friend. While it was undoubtedly delicious, we all had a pretty big stomachache afterwards haha! We had quite a few leftover mushrooms in the fridge that week, so I felt inspired to test a “lighter” and healthier version of that mushroom pasta without any cream, butter, or white wine.

The result was this recipe that I’m sharing with you today! It’s super tasty, but comes without a stomachache 😉

As a dietitian, I’m happy to share that this miso mushroom pasta is a nutritious option, too. Mushrooms are rich in B-vitamins and minerals like selenium and copper. This is such a cozy, nourishing way to enjoy those benefits!

If you like this “miso mushroom” flavour profile (it’s one of my personal favourites!), you may also love my cheesy miso mushroom rice, this creamy vegan miso mushroom soup, or this warm mushroom salad with miso dressing.

Recipe ingredient flatlay.

About the ingredients + possible substitutions

  1. Pappardelle pasta: I used pappardelle pasta for this recipe, but you are welcome to use any variety that you like! Think tagliatelle, mafaldine, or more common shapes like spaghetti or penne. If you follow a gluten-free diet, please choose your favourite certified gluten-free pasta!
  2. Cremini mushrooms: I used two types of mushrooms for this recipe, including cremini and shiitake. You are welcome to use a different variety, or simply stick to all cremini mushrooms – I know they are most widely available.
  3. Shiitake mushrooms: See above! For both mushroom varieties, I used fresh rather than dried mushrooms.
  4. Olive oil: Olive oil helps to cook the mushrooms and also adds a creamy mouthfeel to this pasta recipe.
  5. Shallot: Shallots pair WONDERFULLY with mushrooms, but you are welcome to swap with a sweet, yellow, or white onion if needed
  6. Garlic: I used freshly minced garlic for this recipe, but you are welcome to use garlic powder if you’re in a pinch.
  7. Miso paste: Miso is a traditional Japanese seasoning made from fermented soybeans. It adds a fantastic salty, umami flavour to so many recipes. It’s one of my personal flavour enhancers to use in my cooking! I typically go for a lighter-coloured variety, like a white or yellow miso, as they’re a bit milder in taste. Miso will usually be stored in the refrigerated section of your grocery store.
  8. White wine vinegar: A splash of vinegar helps to bring some acidity to this pasta dish, similar to how white wine would.
  9. Thyme: Dried thyme goes so well with mushrooms too, so a small amount is added for flavour.
  10. Parsley: Fresh parsley adds a refreshing flavour to this dish, as well as some bright green colour. It goes great with mushrooms.
  11. Parmesan: I recommend using freshly-grated parmigiano-reggiano if you can, as it has an unbeatable flavour and freshness. If you’re dairy-free or vegan, feel free to use your favourite dairy-free parmesan alternative. You could also do a sprinkling of nutritional yeast OR omit the cheese entirely.
  12. Lemon: A squeeze of fresh lemon juice is added at the end of this recipe, for additional acidity and freshness.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Optional additions + serving ideas!

Want to increase the protein content of this recipe? Feel free to pair it with cooked proteins, like chicken or shrimp. They’d both be delicious!!

Want more greens? You are welcome to stir in some greens like spinach or kale – they will wilt nicely and pair well with these flavours. You can add them in after the mushrooms have cooked.

Visual guide: how to make mushroom pasta

Prepared ingredients: chopped mushrooms, parsley, garlic, and shallots.

STEP 1: Start by chopping up your mushrooms and parsley, mincing your garlic, and dicing your shallot – use the above photo as a visual guide for approximate sizes! You’ll also want to grate your parmesan.

Chopped mushrooms added to the pan.

STEP 2: Next, heat up a large pan with olive oil. You’ll start by cooking the shallots, garlic, and mushrooms for about 10 minutes, stirring regulalry. While the mushrooms cook, you will also want to cook your pasta.

Mushrooms cooked in the pan.

STEP 3: You can see when your mushrooms are cooked once they start to look like the photo above!

Whisking miso paste with pasta water in a bowl.

STEP 4: At this point, whisk the miso paste with some reserved pasta water. The hot water will help the miso dissolve, and the starch of the pasta water will help to create a light sauce.

Cooked pappardelle pasta added to mushrooms with miso sauce, parmesan, and parsley.

STEP 5: Drain your pasta and add it to the pan, along with the miso sauce, parmesan, and vinegar. Toss everything to combine, then add parsley and toss again. I wouldn’t add the parsley at the same time as I did here (whoops!), or else it will clump up with the cheese.

Healthy miso mushroom pappardelle pasta in a skillet.

STEP 6: Season with salt and pepper until desired, and finish with a squeeze of fresh lemon juice to bring everything together. That’s it!

Mushroom nutrition benefits

Mushrooms are a source of multiple B-vitamins like niacin, riboflavin, and pantothenic acid. A 100-gram serving providing 20, 25, and 20% of your daily needs, respectively.

B-vitamins play a critical role in transforming the food we eat into the energy that fuels every process in our body.

Mushrooms are also a source of minerals like selenium (15%DV), copper (15%DV), potassium (8%DV), and phosphorus (6%DV).

Healthy mushroom pappardelle pasta in a skillet.

More healthy mushroom recipes

Did you give this Miso Mushroom Pasta Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Healthy Mushroom Pasta (No Cream!)

This mushroom pasta recipe is made with miso paste, garlic, shallots, lemon, parmesan, and parsley. It's a nutritious, lightened up pappardelle mushroom pasta made without heavy cream, butter, or wine! Can easily be made vegan, if desired.
Healthy miso mushroom pappardelle pasta served in a bowl.
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Ingredients

  • Approx. 5 ounces pappardelle pasta, or other variety (Approx. 140 grams, or enough for 2 people)
  • 1/4 cup olive oil, divided
  • 1 small shallot, diced (roughly 2-3 Tbsps)
  • 2 large cloves garlic, minced
  • 1 tsp thyme, dried
  • 4 cups chopped cremini mushrooms
  • 2 cups chopped shiitake mushrooms
  • 2 Tbsp miso paste
  • 1 Tbsp white wine vinegar
  • 1/2 cup parmigiano-reggiano, freshly grated
  • 1/4 cup fresh parsley, chopped
  • 1/2 a lemon, juice only
  • Salt + pepper, to taste

Instructions

  • Boil a pot of salted water and cook pasta according to package directions.
  • Meanwhile, heat half of the olive oil (2 Tbsps) in a large pan. When hot, add shallots, garlic, dried thyme, and both types of mushrooms. Cook for about 10 minutes, stirring every minute or so.
  • Reserve 1/4 cup of the pasta water. Pour it into a bowl and whisk it together with the miso paste, until the miso dissolves into the water. Set aside.
  • Drain cooked pasta and add to the large pan, along with whisked miso paste, white wine vinegar, the remainder of the olive oil (2 Tbsps), and parmesan. Season with salt and pepper, then toss everything to combine well.
    Do note that miso is quite salty on it's own, so you may not need to add more salt – give everything a taste before doing so!
  • Remove from heat, then stir in chopped parsley and a squeeze of lemon juice. Enjoy hot!

Notes

*SERVINGS: Recipe as written will make about 2-4 servings, depending on your hunger levels and if you’re eating this pasta on its own or with a protein on the side (this dish goes great with chicken or shrimp!)
*LEFTOVERS & REHEATING: These will keep in an airtight container in the fridge for about 3 days. You can easily reheat them on the stovetop or in the microwave. If things have dried up a bit, feel free to add a splash more olive oil.
*RECIPE MODIFICATIONS: 
  • You are welcome to use any type of pasta shape, or a gluten-free pasta if needed.
  • If you can’t find shiitake mushrooms, you are welcome to use only cremini mushrooms or another variety!
  • If needed, you can swap shallots with a sweet, yellow, or white onion.
  • For a vegan option, feel free to use your favourite dairy-free parmesan alternative. You could also do a sprinkling of nutritional yeast OR omit the cheese entirely. Do note that most pappardelle pasta is made with eggs, so please choose an appropriate vegan pasta instead!

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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