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plate of linguine pasta with mushrooms, spinach, and a garlic miso sauce

Vegan Miso Mushroom Spinach Pasta

This creamy vegan mushroom pasta is paired with a miso butter sauce, spinach, and garlic for the best vegetarian pasta recipe!
4.84 from 18 votes
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Course: Vegetarian Pasta
Cuisine: Vegan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 3 servings


  • 8 oz dried pasta
  • ¼ cup pasta water reserved from cooking

Miso butter sauce

  • ¼ cup vegan butter melted
  • 1 ½ tablespoon miso paste
  • 1 ½ tablespoon nutritional yeast
  • 2 tablespoon plant milk I used oat milk
  • 1 tablespoon lemon juice about ½ lemon, juiced

Pasta Ingredients

  • 4 cups sliced mushrooms any variety
  • 2 tablespoon olive oil
  • 5 cloves garlic minced
  • 3 oz spinach
  • salt to taste for seasoning mushrooms
  • fresh oregano optional, as topping


  • First, cook the pasta according to the package instructions. Right before straining the pasta, remove ¼ cup of starchy pasta water and set it aside for later.
  • While the pasta is cooking, chop the vegetables and make the miso butter sauce. Melt the vegan butter, then add it to a bowl with the miso paste, nutritional yeast, plant-based milk, and lemon juice. Then, whisk together until the sauce is smooth and no clumps remain. Set aside for later.
  • Next, cook the mushrooms. Start by adding 2 Tbsp of oil to a pan and turning on the heat. Once the oil is hot, add in the mushrooms.
  • Cook the mushrooms for 10-15 minutes until all of the juices have been released, evaporated, and the mushrooms are getting crispy. Make sure to stir the mushrooms consistently while they cook.
  • Then, add in the minced garlic and salt and cook everything together for another 2-3 minutes.
  • Add in the spinach and stir it into the mushroom mixture so it starts to wilt. Then, pour in the miso butter sauce and mix it into the vegetables until they are coated.
  • Finally, add in the cooked pasta and reserved pasta water. Mix everything together until the noodles are coated in the sauce.
  • Serve topped with optional fresh oregano and enjoy!


  • To keep gluten-free just use gluten-free noodles and make sure your miso paste is gluten-free
  • This pasta can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.
  • There honestly isn't a great substitute for miso paste in this recipe. Soy sauce or Yondu umami sauce can be great in this recipe, but they don't have the same fermentation or thickness as miso paste, so expect a runnier and less flavorful sauce.


Serving: 1bowl | Calories: 569kcal | Carbohydrates: 69g | Protein: 18g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 3g | Sodium: 473mg | Potassium: 860mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2687IU | Vitamin C: 14mg | Calcium: 78mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!