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    Recipes » Recipes » Lunch & Dinner

    Creamy Vegan Miso Pasta Sauce (GF)

    Last updated - July 14, 2021; Published - August 10, 2018 By Rhian Williams 20 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two creamy vegan miso pasta sauce photos

    This Creamy Vegan Miso Pasta Sauce is rich, flavourful, luxuriously creamy and super easy to make. The umami-rich sauce paired with meaty mushrooms makes the best plant-based dinner! It's easily customisable and can be adapted to whatever vegetables you have on hand, is gluten-free and nut-free optional, and is ready in 25 minutes! Perfect for a healthy dinner!

    Spaghetti with creamy vegan miso pasta sauce, shiitake mushrooms and French beans in a black frying pan
    What is miso?


    Miso is a Japanese seasoning made from fermented soybeans and has a rich, salty flavour. It’s a good source of protein, vitamins and minerals, and contains plenty of friendly probiotics.  

    In traditional Japanese cuisine, it’s used in sauces, dips, spreads, soups and stocks, but it also works in many other dishes like this pasta sauce! 

    Is miso gluten-free?


    Miso sometimes contains gluten, so make sure to use gluten-free miso if you’re gluten-free.

    Where can you buy miso?


    You can buy miso in most supermarkets, local health stores, Asian supermarkets or online.

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Cook the garlic and mushrooms in a frying pan.
    Minced garlic and shiitake mushrooms being cooked in a black frying pan
    • Add the plant-based milk, miso and salt.
    Garlic, shiitake mushrooms, almond milk and miso in a black frying pan
    • Add the cooked pasta. 
    Creamy vegan miso pasta sauce with spaghetti in a black frying pan
    • Mix well.
    • Add extra vegetables if you like!
    Creamy vegan miso pasta sauce with spaghetti and shiitake mushrooms being mixed together in a black frying pan

    Substitutions you can make

    • You can use either unsweetened almond milk or unsweetened cashew milk.
    • For a nut-free version, you can use unsweetened oat milk or soy milk (though soy milk will have a stronger flavour).
    • You can use any type of mushrooms - I used shiitake mushrooms as I love their rich flavour, but any type will do.

    What pasta to use

    • You can use any type of pasta - I used brown rice spaghetti.
    • You can make it grain-free or paleo by using pea pasta, red lentil pasta or edamame noodles.

    Extra ingredients you can add

    • Extra vegetables.
    • Tofu, green peas or edamame for extra protein.
    Spaghetti with creamy vegan miso pasta sauce, shiitake mushrooms and French beans being lifted up with tongs in a black frying pan

    More creamy vegan pasta recipes

    • Creamy Tomato Sauce Pasta
    • Creamy Pesto Pasta
    • Creamy Pumpkin Chestnut Pasta

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make this

    Spaghetti with creamy vegan miso pasta sauce, shiitake mushrooms and French beans in a black frying pan

    Creamy Vegan Miso Pasta Sauce (GF)

    This Creamy Vegan Miso Pasta Sauce is rich, perfectly flavourful and super easy to make.
    4.18 from 39 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Japanese
    Keyword: creamy vegan pasta, japanese pasta, miso pasta, miso pasta sauce
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 2
    Calories: 457kcal
    Author: Rhian Williams

    Ingredients

    • 200 g (7 oz) pasta (gluten-free if necessary - I used brown rice spaghetti)
    • 1 tablespoon vegetable oil (or sub coconut, olive or rapeseed oil)
    • 2 garlic cloves , minced
    • 100 g (3.5 oz) shiitake mushrooms , roughly chopped (or any other mushrooms)
    • 230 ml (1 cup) unsweetened almond milk (or unsweetened cashew milk or oat milk for a nut-free version)
    • 2 heaped teaspoons miso (ensure gluten-free if necessary)
    • Pinch salt to taste

    Instructions

    • Boil the pasta according to instructions on packet.
    • Heat the oil in a frying pan and add the garlic and mushrooms once the oil is hot - cook for around 7 minutes until softened.
    • Add the almond milk, miso and salt.
    • Drain the pasta once cooked and add to the frying pan.
    • Mix well and add more almond milk if it's looking too dry. Taste and add more salt if necessary.
    • Enjoy immediately!

    Video

    Notes

    You can add tofu, green peas or edamame for extra protein.
    Nutrition Facts
    Creamy Vegan Miso Pasta Sauce (GF)
    Amount Per Serving
    Calories 457 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 6g30%
    Sodium 209mg9%
    Potassium 152mg4%
    Carbohydrates 83g28%
    Fiber 8g32%
    Sugar 3g3%
    Protein 9g18%
    Vitamin C 0.9mg1%
    Calcium 143mg14%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

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    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Janette

      February 17, 2019 at 4:08 am

      Hi, this recipe looks great. I have a question: I I love putting a lot of ginger in everything, do you think this recipe could take some extra ginger along with the garlic?

      Reply
      • Rhian Williams

        February 17, 2019 at 11:54 am

        Thank you! Yes ginger would be a lovely addition I think!

    2. Adam

      March 20, 2019 at 1:20 am

      4 stars
      How do you get the almond milk to thicken? Mine is just sitting in a puddle at the bottom of the frying pan

      Reply
      • Rhian Williams

        March 20, 2019 at 4:50 pm

        Sorry to hear that - when I mixed mine with the miso, the miso thickened it up. And when I added the cooked pasta, the pasta absorbed some of the liquid which thickened up the sauce. Did the texture of the sauce improve once you added the cooked pasta?

    3. Sammy

      May 12, 2019 at 9:18 am

      This was so ridiculously easy and really really tasty!
      I added nutritional yeast and a splash of lemon juice to mine:)
      I added broccoli to the pasta pot just before the time was up and then sprinkled sesame seeds over the whole lot to serve - a new favourite for sure!

      Reply
      • Rhian Williams

        May 12, 2019 at 10:31 am

        Thank you so much, so glad you liked it! And thank you for sharing your substitutions, that's so helpful to know.

    4. Allison

      April 13, 2020 at 9:16 am

      5 stars
      Oh my gosh, this is so tasty! I've been searching all over the place for a dairy-free, creamy past recipe, and thanks to you I finally found one that's healthy, tasty, and easy to get the ingredients for. I'll definitely be making this again- thanks so much!

      Reply
      • Rhian Williams

        April 13, 2020 at 2:35 pm

        Thank you so much, so happy to hear that!

    5. Elle

      June 18, 2020 at 12:32 am

      5 stars
      This was so good!!! I was a little leery about it because I had never used miso before and it smelled disgusting, but I absolutely could not get enough of this pasta. I also was thinking that it would probably make a really delicious mushroom soup, but since I am not a cook, I wouldn't know how to go about that. I used azuki bean miso and chick pea pasta to go soy and gluten free. Great meal!!

      Reply
      • Rhian Williams

        June 18, 2020 at 11:39 am

        Thank you so much, so happy to hear that! Ooh yes good idea - you could use this mushroom soup recipe for inspiration and add a bit of miso I think? https://www.rhiansrecipes.com/vegan-cream-of-mushroom-soup-gf/

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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