Food / 2 July, 2024 / Ellie Thompson

Miso Mushroom Pasta

This miso mushroom pasta, with its umami and nutty flavours is an interesting twist on regular veggie pasta dishes. Top with plenty of chopped parsley and pecorino cheese for a speedy and healthy midweek meal for all the family.

  • Serves 2
  • Takes 30 mins
  • 456 calories / serving
  • Veggie & dairy-free


  • 1 tbsp olive oil
  • 400g mushrooms, sliced
  • 2 large garlic cloves, finely chopped
  • large pinch of crushed chillies, to taste
  • 1 heaped tbsp white miso paste
  • 150g wholewheat spaghetti
  • 100g curly kale, thick stalks removed
  • 20g blanched hazelnuts
  • 100g bunch spring onions, trimmed and sliced
  • 30g pack fresh flat-leaf parsley, roughly chopped
  • ¼ lemon, juiced
  • 10g grated pecorino, to serve (optional)


Heat half the oil in a large, nonstick pan over a high heat. Fry half the mushrooms for 5-6 mins until golden, then put on a plate. Repeat with the remaining oil and mushrooms; return all the mushrooms to the pan. Reduce the heat to low and add the garlic, chillies, miso paste and a splash of water; cook for 2-3 mins until fragrant.

Meanwhile, cook the spaghetti to pack instructions, adding the kale for the last 5 mins. Drain, reserving a mugful of pasta water.

Toast the hazelnuts in a dry frying pan over a low heat, shaking occasionally, until golden. Leave to cool slightly, then roughly chop.

Add the spring onions to the mushroom pan and cook for 1 min. Add some pasta water, stirring, to make a glossy sauce, then add the drained pasta, kale and most of the chopped parsley. Add the lemon juice and season to taste. Divide between bowls, scatter with the chopped nuts, remaining parsley and grated pecorino, if using.

Tip: Miso is a Japanese paste made from fermented soya beans. Its umami punch brings depth to many dishes – try in gravy-based pie fillings, as a glaze for fish, or stirred into brothy soups.

Recipe by Tesco Real Food


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