After experimenting with various ways to make a Creamy Vegan Miso Pasta Sauce, I’m so happy to have finally come up with this delicious 4-ingredient sauce.
It’s made with white miso, mirin (sweet Japanese rice wine – you can substitute with any sweetener), unsweetened almond milk (you can substitute for another kind of milk eg. soy milk, but I find almond milk has the mildest flavour so works well in this sauce without overpowering the other flavours) and soy sauce (or tamari if gluten-free).
The sauce is really enhanced by the leeks too – they become golden brown and caramelised and add so much delicious flavour to the dish.
And you can enjoy it even if you’re not vegan or lactose-intolerant – think of it as an interesting, healthier and lighter alternative to carbonara sauce. Also, if you’re not veggie, you can add things such as chicken or salmon.
I decided to add edamame, as they not only compliment the taste of the miso well and are in keeping with the dish’s Japanese theme, but are also packed full of protein and fibre.
I also added mushrooms for extra flavour and nutrients – I like to use shiitake mushrooms, but you can use whatever mushrooms you like.
You can buy miso in most supermarkets, local health stores and Asian supermarkets. As for the edamame, you can find them in the frozen food aisle of most supermarkets.
This super simple would be great to try if you’re stuck in a food rut and are looking for a new quick dinner idea.
Looking for more creamy vegan pasta recipes? Check out my:
- Creamy Tomato Sauce Pasta
- Creamy Pesto Pasta
- Creamy Sundried 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 on Instagram! Thank you.
This 4-Ingredient Creamy Vegan Miso Pasta Sauce is very healthy and couldn't be quicker or easier to throw together!
- 2 portions pasta of choice - I used brown rice penne (gluten-free if necessary)
- Handful of edamame beans
- 2 tablespoons vegetable oil (or sub coconut or rapeseed oil)
- 1 leek, finely sliced
- Handful of shiitake mushrooms, roughly chopped
- 2 heaped teaspoons sweet white miso (ensure gluten-free if necessary)
- 1 tablespoon mirin (or sub 1/2 teaspoon any other sweetener)
- 120 ml (1/2 cup) unsweetened almond milk (or sub another flavourless milk such as oat milk for nut-free)
- 1 tablespoon soy sauce, to taste (or tamari if gluten-free)
Boil pasta according to instructions on packet - add the edamame too, so you can boil it at the same time
Heat oil in frying pan and add leeks and mushrooms once the oil is hot - fry until the leeks are soft, golden brown and slightly caramelised
Meanwhile, place all the ingredients for the sauce in a small bowl and mix well
Drain the pasta and edamame once cooked and add to the frying pan
Add the sauce to the frying pan and mix well - add more almond milk if it's looking too dry, taste and add more soy sauce or salt to taste
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