This 15-minute miso mushroom kimchi pasta is the BEST. I love trying fresh flavors with my pasta and any time miso and mushrooms are paired together, I am sold. It also features kimchi!
I threw this meal together one afternoon when I just wanted something quick and flavorful in between classes. Ever since, I’ve made this quite a few times. Once you have your pasta ready, the rest comes together in 10 minutes. No joke. I was in awe that I could put together something so flavorful with so little effort, and I owe it all to miso, kimchi, and mushrooms.
The Rundown
1. Pick your pasta and green of choice. I used Banza’s chickpea pasta and kale!
2. Gather a few ingredients: mushrooms, a single garlic clove, white miso, kimchi, tamari (sub coco aminos or soy sauce), and coconut milk. You can try this with another nondairy milk, but coconut milk would be best!
3. Cook mushrooms and kimchi on the stove before adding the coconut milk, kale, and pasta. And that’s basically it.
Miso Mushroom Kimchi Pasta
Ingredients
- 6 oz. pasta of choice
- 7-8 mushrooms, sliced
- 1 tbsp white miso
- 1 garlic clove
- ½ cup kimchi (reserve 1 tbsp kimchi juice)
- ¼ cup + 2 tbsp coconut milk
- 1 tsp tamari
- 1 handful of spinach
Instructions
- Cook pasta according to package instructions.
- Add 1 tbsp oil to a pan over medium heat. Add garlic and miso, stirring for a minute.
- Add mushrooms, combining with miso for 1-2 minutes before adding kimchi.
- Once both are cooked, add tamari and coconut milk and let it simmer for a few minutes.
- Just before adding the pasta, add spinach. Then add cooked pasta and serve.
If you like this miso mushroom kimchi pasta, here’s another one!
Oh my, I’m so glad to hear that Leah! You know it’s good when mushroom haters are ok with the mushrooms too! 🙂
This pasta is AMAZING! My husband, who does not like mushrooms, said he didn’t even mind them in this dish. The flavors are out of this world and it’s a very easy meal packed with flavor. Definitely adding this to our repeat dinner list!