JapaneseVegetarian
Cashew Miso Pasta
A Japanese sauce to switch up your pasta routine. The miso and shiitake mushrooms crank up the umami to 11.
4 servings3.01 cook
Method
Steps
- 1
Pasta + Mushrooms
- 2
Any pasta shape works, but I prefer spaghetti. Start boiling the pasta water with salt before doing anything else. Add the pasta when it's boiling and follow the package ingredients.
- 3
In a large pan, dry roast some sesame seeds until they change color and set them aside.
- 4
Dry roast the shiitake mushrooms for a few minutes, then add oil and cook for a few minutes more. You can take the doneness of the mushrooms as far as you want, but at least get some browning.
- 5
When the pasta is done, reserve half a cup for the sauce.
- 6
Sauce
- 7
In a blender, add cashews, miso paste, salt, onion powder, garlic powder, pepper, toasted sesame oil, water, pasta water, and shiitake mushrooms. Blend until smooth.
- 8
Add pasta and sauce to the same pan, heat for a few minutes until everything is incorporated and shut off the stove. Add the toasted sesame seeds and serve with freshly cracked black pepper. Optionally, you can add some MSG or any grated aged cheese for extra depth of flavor. Sprinkle some minced parsley for color and freshness.
While you cook
Cues, fixes, and swaps
Key cues
- Look for glossy sauce.
- Aromatics should be fragrant, not browned.
- Taste and adjust before serving.
Common fixes
- Too thick? Add a splash of water.
- Too thin? Simmer 2–3 minutes longer.
- Too salty? Add acid or unsalted starch.
Swaps
No swap suggestions for this recipe yet.
Make it yours
Save swaps, timing tweaks, and reminders for next time.
Log in to save personal notes.
Community cooks
Check-ins from cooks who made this recipe.
3.01 cook tried this
- Anand Upadhyay
Testing
Cooked in 1 min
Keep exploring