Mushrooms, Spinach & Miso Spaghetti
Rich, Savoury & Comforting!
This Mushroom, Spinach & Miso Spaghetti is an umami-packed pasta dish that’s quick to make and deeply satisfying. Porcini, garlic, and thyme bring earthy richness, miso adds depth, and a touch of truffle oil makes it irresistibly indulgent. Perfect for an easy weeknight dinner or a cosy plant-based treat.
Prep
10 mins
Cook
20 mins
Total
30 mins
Serves
2 ppl
Ingredients:
200 gr of Whole-wheat Spaghetti
3 gr of dried Porcini Mushrooms
100 gr of Shiitake Mushrooms
150 gr of Oyster Mushrooms
5 cloves of Garlic minced
1 Tbsp of white Miso Paste
1 Tbsp of fresh Thyme leaves
1 Tbsp of Nutritional Yeast
1 handful of Spinach
Freshly cracked Black Pepper
Garnish:
Parsley or Coriander
1 pinch of Chilli Flakes (optional)
1 tsp of Nutritional Yeast
Freshly cracked Black Pepper to taste
White Truffle Oil
Instructions step by step:
Step 1 – Start by soaking the dried Porcini Mushrooms in 250ml of boiling water for at least 15 mins.
Step 2 – Shred the Oyster Mushrooms with your hands into small strips and slice the Shiitake with a knife. Mince the Garlic and reserve.
Step 3 – Add the Shiitake Mushrooms in a single layer to a medium hot pan. Let them sweat and crisp up a little bit. Turn them over and allow a few more mins on the other side. Repeat with the remaining Mushrooms.
Step 4 – Cook the Spaghetti according the package instructions al dente. Add the minced Garlic, Thyme leaves and Miso paste to the pan, mixing constantly for 1 min until the Garlic is fragrant. Add 2 Tbsp of the liquid from the dried Porcini mushrooms.
Step 5 – Cut the rehydrated Porcini in very small bits and add it to the pan with the remaining Mushrooms. Add more of the dried Porcini liquid to emulsify and coat the Mushrooms. Cook for 2-3 mins.
Step 6 – Drain the Spaghetti and pour it into the Mushrooms. Add the remaining dried Mushroom liquid and mix vigorously to coat the pasta with the Mushroom sauce.
Step 7 – Top with Nutritional Yeast, Black Pepper to taste and mix one more time.
Step 8 – Add the Spinach cut in big ribbons then stir it in with the pasta and Mushrooms. Let it wilt for 2 mins. Add another crack of black pepper and adjust season according to your taste.
Step 9 – Serve in a bowl or plate, top it up with 1tsp of Nutritional Yeast, Chilli Flakes, Parsley and a few drops of Truffle Oil.
About these Ingredients:
Whole-wheat Spaghetti: I usually go for whole grain or legume-based pasta like lentil or chickpea. Whole grains use the entire grain, offering more nutrients—protein, fibre, iron, magnesium, and zinc—than refined pasta.
Dried Porcini Mushrooms: Packed with deep, smoky umami, porcini add rich, earthy flavour and a meaty texture. A must-have for this dish—other dried mushrooms work in a pinch, but don’t skip them!
Shiitake & Oyster Mushrooms: I love mixing mushroom varieties for depth of flavour and texture—Shiitake bring rich, woodsy umami and a meaty bite, while Oyster mushrooms are my husband’s favourite. Feel free to mix and match, but variety makes it better!
White Miso Paste: Miso and mushrooms are a perfect match. Its salty, slightly sweet, and umami-rich flavour adds depth and brings out the best in the mushrooms.
Nutritional Yeast: Nutritional Yeast, also called “nooch”, has an umami, cheesy flavour that is great in any pasta dishes. You can skip it but it will not have the same depth of flavour.
Fresh Thyme Leaves: Thyme and mushrooms are a classic match. Its subtle, earthy flavour with hints of mint, citrus, and florals enhances the dish without overpowering it.
Truffle Oil: I love Truffles but they are very expensive so Truffle oil is the next best thing. It can be difficult to describe the flavour of a truffle. For me it’s complex, intense, woody, earthy, garlicky and fruity. The flavour helps it add character to a wide variety of dishes. White truffle infused oil has a fine tuned flavour that is well suited for this pasta dish.
Mushrooms, Spinach and Miso Spaghetti
Ingredients
- 200 gr of Wholewheat Spaghetti
- 3 gr of dried Porcini Mushrooms
- 100 gr of Shiitake Mushrooms
- 150 gr of Oyster Mushrooms
- 5 cloves of Garlic minced
- 1 Tbsp of white Miso Paste
- 1 Tbsp of fresh Thyme leaves
- 1 Tbsp of Nutritional Yeast
- 1 handful of Spinach
- Freshly cracked Black Pepper
Garnish
- Chopped Parsley or Coriander
- 1 pinch of Chilli Flakes optional
- 1 tsp of Nutritional Yeast
- Freshly cracked Black Pepper to taste
- 1/2 tsp White Truffle Oil
Instructions
- Start by soaking the dried Porcini Mushrooms in 250ml of boiling water for at least 15 mins.
- Shred the Oyster Mushrooms with your hands into small strips and slice the Shiitake with a knife. Mince the Garlic and reserve.
- Add the Shiitake Mushrooms in a single layer to a medium hot pan. Let them sweat and crisp up a little bit. Turn them over and allow a few more mins on the other side. Repeat with the remaining Mushrooms.
- Cook the Spaghetti according the package instructions al dente. Add the minced Garlic, Thyme leaves and Miso paste to the pan, mixing constantly for 1 min until the Garlic is fragrant. Add 2 Tbsp of the liquid from the dried Porcini mushrooms.
- Cut the rehydrated Porcini in very small bits and add it to the pan with the remaining Mushrooms. Add more of the dried Porcini liquid to emulsify and coat the Mushrooms. Cook for 2-3 mins.
- Drain the Spaghetti and pour it into the Mushrooms. Add the remaining dried Mushroom liquid and mix vigorously to coat the pasta with the Mushroom sauce.
- Top with Nutritional Yeast, Black Pepper to taste and mix one more time.
- Add the Spinach cut in big ribbons then stir it in with the pasta and Mushrooms. Let it wilt for 2 mins. Add another crack of black pepper and adjust season according to your taste.
- Serve in a bowl or plate, top it up with 1tsp of Nutritional Yeast, Chilli Flakes, Parsley and a few drops of Truffle Oil.
Notes
- mushrooms |
- plant base |
- wholewheat |
- pasta |
- thyme
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