Mushrooms, Spinach and Miso Spaghetti
This Mushroom, Spinach & Miso Spaghetti is a flavour-packed, umami-rich pasta dish that’s both easy to make and incredibly satisfying!A blend of dried porcini mushrooms, garlic, and thyme enhances the deep, earthy flavours of fresh mushrooms, while miso adds a savoury depth. A drizzle of truffle oil takes it to the next level—indulgent, comforting, and absolutely irresistible!Perfect for a quick weeknight dinner or when you’re craving a decadent plant-based meal.
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
You can substitute the wholewheat spaghetti for any other pasta you like. I normally use whole grain pasta, or pulses like lentil and chickpea pasta. Nowadays we find a big variety of pasta made with healthier ingredients and methods. Whole grains are ground into flour using all their parts, including bran, germ, and endosperm. They pack more nutrients like protein, fibre, iron, magnesium and zinc.