Creamy miso mushroom pasta
In winter, I’m sure I’m not alone in craving something creamy, comforting, and satisfying. There’s something about a warm pasta dish that just feels like a hug on a cold day. This miso mushroom pasta is exactly that—creamy, flavorful, and surprisingly easy to make. I usually make creamy pasta with heavy cream, but this time I wanted to experiment with crème fraîche and I’m so glad I did. It adds a subtle tang and richness that transforms the dish. This recipe has quickly become my go-to for a simple, quick, and cozy pasta dinner.
Washing and prepping leeks
I picked up my leeks from Trader Joe’s, which conveniently come as only the white part. If you’re buying whole leeks, just remove the green tops and use the white part (You can use green part for making stock!) Leeks can trap a lot of dirt while growing, so the best way to clean them is to cut them in half lengthwise and wash thoroughly between the layers. Once they’re clean, slice them thinly so they cook evenly and melt into the sauce beautifully.
Choosing mushrooms
Mushrooms are the star of this pasta, and you can really get creative here. I recommend using a mix of at least two different kinds of mushrooms. I used shimeji and king oyster for this recipe, but oyster mushrooms or shiitake mushrooms are excellent choices. Using two or more varieties adds depth, texture, and a rich umami flavor that makes the dish feel indulgent.
Why crème fraîche works so well
Crème fraîche is a French style cultured cream that’s slightly tangy, thicker, and richer than sour cream. Unlike heavy cream, which can sometimes curdle or fail to emulsify when heated, crème fraîche is heat stable thanks to its high fat content. This makes it perfect for creamy sauces—it stays smooth, glossy, and luxurious. I got mine from Trader Joe’s in a 7.5 oz tub and used about half for this recipe. Fun fact: almost all the ingredients in this dish, except for the miso, are from Trader Joe’s—making it a convenient weeknight meal.
Pasta choices
For this recipe, I used pappardelle, but you can also use short pastas with ridges, like fusilli, to help hold the creamy sauce. The key is to choose a pasta that captures the sauce well so every bite is flavorful.
Using miso
Miso can be a little confusing in the U.S., especially since some recipes call for “white miso” that isn’t exactly the same as Japanese shiro miso. I usually use Enjuku Kouji Miso from Hikari Miso which you can find at most Japanese grocery stores. Miso adds umami and depth to the sauce, balancing the richness of the crème fraîche and making the dish feel rounded and comforting.
This miso mushroom pasta is a perfect example of how simple ingredients, treated with a little care, can create something extraordinary. It’s quick, satisfying, and has become my ultimate go-to for a winter pasta dish that’s creamy, flavorful, and just a little bit indulgent.
Creamy Miso and Mushroom Pasta
Prep time 10 min
Cooking time: 20min
Total 30 min
Serves 2
Ingredients
4 oz pappardelle pasta
1 leek (white part only)
1 pack (3.5 oz) shimeji mushrooms
2 king oyster mushrooms (about 4oz)
1 tablespoon olive oil
1 tablespoons miso
4 oz crème fraîche
2 tablespoons grated parmesan cheese (more for garnish)
1 tablespoon thinly sliced chives
Black pepper, as needed
Preparation
Cut the leek lengthwise, wash under running water, pat dry, and slice thinly.
Remove the stems from the shimeji mushrooms and separate into bite-size pieces. For king oyster mushrooms, cut them into quarters lengthwise.
Bring a large pot of salted water to a boil.
Heat a Dutch oven over medium-high heat and add olive oil. Add the sliced leek, sprinkle with salt, and sauté until soft, about 5 minutes.
Add the mushrooms and cook until lightly browned, about 10 minutes, stirring occasionally.
Meanwhile, cook the pasta according to package directions, reserving ½ cup of the pasta cooking water.
In a small bowl or measuring cup, dissolve the miso in the reserved pasta water. Add it to the Dutch oven to deglaze, then stir in the crème fraîche until the sauce is smooth and well combined.
Add the cooked pasta and toss until evenly coated with the sauce. Stir in the grated Parmesan cheese.
Sprinkle with sliced chives and black pepper. Serve immediately.