Spaghetti with Miso Cream Sauce (vegan alt included)

I had some micro-kale for a topping.

I eat pasta way too much. I know this, and I’ve come to accept it. This is a recipe I found online somewhere and have made so many times its very different from the original. I took it down to bare bones and built it up back again. The sauce takes the same amount of time that it takes the spaghetti to cook. Sub heavy cream for cashew cream to make this vegan. This is an umami bomb and I make it at least twice a month.

You’ll need:

  • 1 pound dried spaghetti (or whatever pasta is your favorite)
  • 2 tablespoons neutral oil
  • minced garlic (measure this one with your heart)
  • 2 tablespoons white miso
  • 1 tablespoon mushroom powder – optional but highly recommended
  • 1 tablespoon rice vinegar
  • 1 cup heavy cream OR 3/4 cup cashew cream + 1/4 cup extra pasta water
  • 1/2 cup pasta water
  • finishing salt and black pepper to taste


  1. cook your pasta according to package instructions or until your desired doneness
    • 1 lb spaghetti or pasta of choice
  2. while pasta is cooking (remember to check your pasta frequently, reserve pasta water, and drain pasta when desired doneness is reached), heat your oil in a stainless steel pan over medium heat
    • 2 tablespoons neutral oil
  3. sauté minced garlic for 1-2 minutes until aromatic. add in the white miso and mushroom powder and stir to combine.
    • minced garlic (measure with your heart), 2 tablespoons white miso, 1 tablespoon mushroom powder
  4. at this point your pan should have built up a little bit of fond (the brown yumminess that sticks to the bottom of the pan when sautéing things) deglaze that with the rice vinegar and scrape that fond back into your sauce.
    • 1 tablespoon rice vinegar
  5. turn off the heat to the sauce and add in the cream. you may need a whisk to emulsify the sauce at this stage.
    • 1 cup heavy cream OR 3/4 cup cashew cream+1/4 cup extra pasta water
  6. add in your reserved pasta water, then add pasta to pan and stir to coat.
    • 1/2 cup pasta water, salt and black pepper to taste
  7. enjoy!

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