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Creamy Miso Mushroom Pasta with Cheese Tortellini

Plated creamy miso mushroom pasta with tortellini served for a cozy dinner
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Creamy miso mushroom pasta with cheese tortellini. Rich and savory without using cream, this is a cozy 30-minute vegetarian dinner for two.

  • Author: George
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Main course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

  • 9–10 oz refrigerated cheese tortellini

  • 2 tablespoons butter, divided

  • 8–10 oz mushrooms (baby bella, beech, oyster, or shiitake), sliced

  • 1 large shallot, thinly sliced

  • 1–2 cloves garlic, minced (about 2 teaspoons)

  • ¼ teaspoon dried thyme

  • 1 tablespoon all-purpose flour

  • ¼ cup dry white wine
    (or ¼ cup vegetable broth + 1–2 teaspoons lemon juice)

  • 1¼ cups vegetable broth, plus ¼ cup (for loosening the miso)

  • 2 teaspoons white miso paste

  • ¼ cup finely grated Pecorino Romano or Parmesan, plus more to taste

  • Freshly cracked black pepper, to taste

  • Chopped parsley or chives, for garnish (optional)

Instructions

  1. Cook the tortellini
    Bring a pot of water to a boil and cook the tortellini 1 minute shy of the package directions. Drain and set aside. It may clump slightly — the sauce will loosen it later.

  2. Brown the mushrooms
    Heat a wide skillet over medium-high heat. Add 1 tablespoon of butter and let it melt. Add the mushrooms in a single layer and cook without frequent stirring until deeply browned and most of the moisture has evaporated. Push the mushrooms to the edges of the pan.

  3. Cook the aromatics
    Add the remaining butter to the center of the pan, then add the shallot, garlic, and thyme. Cook until the shallot softens and turns translucent, then stir everything together.

  4. Lightly thicken the base
    Sprinkle the flour over the vegetables and stir to coat evenly. Cook for about 1 minute to remove the raw flour taste.

  5. Deglaze
    Pour in the white wine and scrape up any browned bits. Let it reduce until nearly evaporated.

  6. Build the sauce
    Add 1¼ cups vegetable broth and bring to a gentle simmer. Cook until the sauce looks glossy and slightly thickened.

  7. Finish cooking the pasta in the sauce
    Add the tortellini and toss gently. Simmer for 1–2 minutes to finish cooking the pasta and further reduce the sauce.

  8. Finish gently
    In a small bowl, mix the miso with the remaining ¼ cup warm broth to loosen. Lower the heat and stir the miso mixture, cheese, and black pepper into the pasta. Let everything meld for 1–2 minutes.

  9. Serve
    Divide between bowls and finish with parsley or chives, extra cheese, and black pepper.

Notes

  • This dish has built-in salt from the miso, cheese, broth, and tortellini. Taste after adding the miso and cheese before deciding if extra salt is needed.

  • White miso is recommended for its mild, slightly sweet flavor. Darker miso can overpower the sauce.

  • This recipe is written for two servings but can be doubled easily.

  • Leftovers keep well in the refrigerator for up to 2 days. Reheat gently with a splash of broth to loosen the sauce.

Find it online: https://www.myeclecticbites.com/miso-mushroom-pasta/