Some dishes feel like a warm hug in a bowl, and this Miso Mushroom Bucatini is exactly that. Imagine perfectly cooked bucatini coated in a rich, umami-packed miso butter sauce, with sautéed mushrooms adding deep, earthy flavor. Every twirl of pasta is creamy, savory, and completely irresistible. Whether you’re looking for a quick weeknight dinner or an elegant dish to impress, this recipe is guaranteed to become a new favorite.
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Why You’ll Love Miso Mushroom Bucatini
This isn’t just another pasta dish—it’s a next-level umami bomb! Here’s why you’ll love it:
Bold Umami Flavor: Miso, mushrooms, and butter come together for a deeply satisfying, restaurant-worthy taste.
Easy Yet Impressive: Simple ingredients, quick prep, and an elevated flavor profile make this perfect for any occasion.
Velvety, Buttery Sauce: The miso butter coats every strand of pasta, creating a rich, creamy texture without heavy cream.
Customizable: Add your favorite protein, swap mushrooms, or make it spicy with chili flakes—it’s easy to tweak!
Comforting & Nourishing: Hearty yet balanced, this pasta dish feels indulgent but also packs nutrients from miso and mushrooms.
Ingredients
This dish comes together with simple pantry staples and fresh ingredients that deliver maximum flavor.
Bucatini: The ideal pasta for holding onto the rich, glossy sauce. Spaghetti or fettuccine also work well.
Miso Paste: White or yellow miso adds a deep, salty-sweet umami kick.
Mushrooms: A mix of cremini, shiitake, or oyster mushrooms gives the best flavor and texture.
Garlic: A must-have for that aromatic, savory depth.
Butter: Helps create a silky, luxurious sauce that clings to every bite of pasta.
Olive Oil: Used for sautéing the mushrooms, adding richness and depth.
Soy Sauce: Enhances the umami and gives a touch of salty balance.
Parmesan Cheese: A sprinkle on top adds extra richness and a savory bite.
Lemon Juice: Brightens up the dish and balances the deep, earthy flavors.
Red Pepper Flakes (Optional): For a little heat to contrast with the creamy sauce.
Fresh Herbs (Optional): Chopped parsley or chives add a fresh finishing touch.
(Note: The full ingredients list, including measurements, is provided in the recipe card below.)
Instructions
Let’s walk through the steps to create this rich and satisfying miso mushroom pasta:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the bucatini until al dente, reserving some pasta water before draining.
Sauté the Mushrooms: In a large skillet, heat olive oil over medium-high heat. Add the mushrooms and cook until golden brown and slightly crispy on the edges.
Add Garlic & Miso: Stir in the garlic and cook until fragrant, then add miso paste and soy sauce. Mix well so the flavors meld together.
Create the Sauce: Lower the heat and add butter, stirring until melted. Gradually add reserved pasta water to create a silky, glossy sauce.
Combine with Pasta: Toss the cooked bucatini into the sauce, stirring to coat every strand. Add more pasta water if needed for a looser consistency.
Finish with Lemon & Parmesan: Squeeze in fresh lemon juice and sprinkle with Parmesan cheese for extra richness. Add red pepper flakes for heat, if using.
Serve & Enjoy: Plate up the pasta, garnish with fresh herbs, and dig in while it’s hot!
How to Serve Miso Mushroom Bucatini
This dish is perfect on its own, but you can elevate it with these pairings:
With a Side Salad: A simple arugula or kale salad with lemon vinaigrette balances the richness.
Paired with Garlic Bread: A warm slice of crusty garlic bread is perfect for soaking up any leftover sauce.
With a Protein: Top with grilled chicken, shrimp, or crispy tofu for extra heartiness.
Wine Pairing: A crisp white wine like Sauvignon Blanc or a light Pinot Noir complements the umami flavors beautifully.
Additional Tips
Use Fresh Pasta: If available, fresh bucatini makes the dish even more luxurious.
Don’t Skip the Pasta Water: It helps emulsify the sauce and gives it that restaurant-quality silkiness.
Adjust the Miso: White miso is mild, while red miso is stronger—adjust based on your taste preference.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water to loosen the sauce.
FAQ Section
Q1: Can I use a different pasta shape?
A1: Yes! Spaghetti, linguine, or even rigatoni work well in place of bucatini.
Q2: Can I make this dish vegan?
A2: Absolutely! Swap the butter for vegan butter and the Parmesan for nutritional yeast.
Q3: What’s the best mushroom variety for this recipe?
A3: A mix of cremini, shiitake, and oyster mushrooms provides the best depth of flavor.
Q4: Can I make this dish gluten-free?
A4: Yes, just use gluten-free pasta and tamari instead of soy sauce.
Q5: How do I prevent mushrooms from getting soggy?
A5: Cook them in a single layer and avoid stirring too much—they should brown, not steam.
Q6: Can I add protein to this dish?
A6: Definitely! Grilled shrimp, chicken, or crispy tofu make great additions.
Q7: What can I substitute for Parmesan cheese?
A7: Try pecorino romano for a sharper taste or nutritional yeast for a dairy-free option.
Q8: Can I make this ahead of time?
A8: It’s best served fresh, but you can make the sauce ahead and toss with pasta when ready to eat.
Q9: Can I freeze this pasta?
A9: The sauce can be frozen separately, but the pasta is best made fresh.
Q10: How do I reheat leftovers?
A10: Warm gently on the stove with a splash of water or broth to revive the sauce.
Final Thoughts
This Miso Mushroom Bucatini is a simple yet gourmet-level dish that’s packed with bold, savory flavors. It’s creamy without being heavy, rich without being overwhelming, and absolutely bursting with umami goodness. Whether you’re making it for a cozy night in or a special dinner, it’s guaranteed to be a hit. So grab your fork, twirl that pasta, and enjoy every luscious bite!
Print
Miso Mushroom Bucatini
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This 30-Minute Miso Mushroom Bucatini is a creamy, umami-packed pasta dish featuring shiitake, maitake, or oyster mushrooms sautéed to perfection. The rich miso-butter sauce, combined with pecorino romano and parmesan, creates an indulgent yet easy dinner ready in just 30 minutes.
Ingredients
- 1 lb dried bucatini
- 1.5 lb mushrooms (shiitake, maitake, chanterelle, or oyster), chopped or pulled apart
- 1/4 cup yellow miso paste
- 2 tbsp garlic, minced
- 1/2 cup butter
- 2 cups pasta water (reserved)
- 1/2 cup pecorino romano, grated
- 1/2 cup parmesan, grated
- 1 cup heavy cream
- 1 scallion, finely chopped
- 4 tsp olive oil
- Salt & cracked black pepper, to taste
Instructions
Cook the Mushrooms
- Preheat a large skillet over medium-high heat.
- Add mushrooms to the hot pan without oil and sauté for 5 minutes, allowing them to brown.
- Add 1-2 tsp olive oil, season with salt and black pepper, and sauté for 1 more minute. Transfer to a bowl.
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook bucatini al dente.
- Reserve 2 cups of pasta water before draining.
Make the Miso Mushroom Sauce
- While the pasta water is still hot, whisk miso paste into 1 cup of pasta water until dissolved.
- In a skillet over medium heat, melt butter. Add garlic and sauté for 30 seconds.
- Stir in mushrooms, miso-pasta water mixture, and heavy cream. Simmer for 2 minutes.
- Turn off the heat and mix in pecorino romano until melted.
Assemble & Serve
- Add cooked bucatini to the sauce and toss to coat. If the sauce thickens too much, add more pasta water.
- Plate and garnish with parmesan and scallions. Serve immediately!
Notes
- Make It Vegetarian – Ensure miso paste is vegetarian and skip pecorino if needed.
- Extra Creamy? Add an extra splash of heavy cream or pasta water.
- Boost the Umami – Add a dash of soy sauce or sesame oil for deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 80mg