Description

This Creamy Mushroom Umami Spaghetti is a rich, comforting pasta dish bursting with deep mushroom flavor enhanced by soy sauce, miso, and Parmesan. It combines tender cremini mushrooms sautéed in olive oil and butter with a luscious cream sauce, garlic, shallots, and fresh herbs, making it the perfect vegetarian main course that’s both satisfying and full of umami goodness.

Ingredients

Scale

Spaghetti

12 ounces spaghetti

Sauce and Mushrooms

2 tablespoons olive oil
1 tablespoon unsalted butter
12 ounces cremini or mixed mushrooms, sliced
3 cloves garlic, minced
1 small shallot, finely chopped
1 tablespoon soy sauce or tamari
1 teaspoon miso paste (optional)
1/2 cup vegetable broth
3/4 cup heavy cream
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup grated Parmesan cheese, plus more for serving
1 tablespoon chopped fresh thyme or parsley (optional)

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Instructions

Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water and then drain the spaghetti.
Sauté the Mushrooms: Heat olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms in an even layer and cook undisturbed for 4 to 5 minutes until they develop a deep brown color. Stir and continue cooking for another 3 minutes until the mushrooms are tender.
Cook Aromatics: Add the finely chopped shallot to the mushrooms and cook for 2 minutes until softened. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
Add Umami Flavors: Stir in the soy sauce and miso paste if using, followed by the vegetable broth. Scrape up any browned bits from the bottom of the skillet to incorporate all the flavors.
Make the Cream Sauce: Lower the heat to medium-low and stir in the heavy cream, black pepper, and salt. Let the sauce simmer gently for 3 to 4 minutes until it thickens slightly.
Combine with Pasta: Add the cooked spaghetti into the skillet with the sauce. Toss well to coat the pasta thoroughly. Add reserved pasta water a little at a time as needed to loosen the sauce to your desired consistency.
Finish and Serve: Remove from heat and stir in the grated Parmesan cheese. Serve the spaghetti warm, topped with additional Parmesan and chopped fresh thyme or parsley if desired for a fresh, herbaceous note.

Notes

For extra umami flavor, add a splash of white wine or a teaspoon of mushroom powder while cooking the mushrooms.
This dish can be made vegan by substituting plant-based cream, vegan butter, and nutritional yeast instead of Parmesan cheese.
Be sure to reserve pasta water to adjust sauce consistency and help it cling to the noodles smoothly.
Use fresh herbs like thyme or parsley for added freshness and aroma.