Nothing screams comfort food like a big bowl of noodles. And when you mix in a creamy, miso sauce with tons of garlic.... well you're just going to have to take my word for it, they are GOOD. In fact, these Creamy Garlic Miso Noodles are now my wife's absolute favorites.
This is a super simple recipe anyone can make.
And it checks all the boxes...
- noodles
- mushrooms
- garlic
- miso
- super creamy sauce
- warm
- filling
- comforting
That's a big bowl of deliciousness right there, especially on a dark, blustery evening in the Pacific Northwest when your 15 yr old heat pump decides to go kaput.
No worries, space heaters and a fireplace kept us nice and warm, and we'll get an estimate on a new one tomorrow so we're good for now. A little chilly, but good.
Anyway, this recipe is the perfect meal to warm you up.
Enjoy.
Creamy Garlic Miso Noodles
So we'll make this in 3 stages.
- Stage 1 is where we'll prep our mushrooms and cream sauce.
- Stage 2 is where we'll prepare our pasta
- Stage 3 is when we cook our mushrooms and mix everything together.
I used a pound (16oz) of Baby Bellas (cremini) Mushrooms but any kind will work. Clean and slice them, then set them aside.
Then, dice a large yellow onion for about 2 to 2 ½ cups of diced onion and add that to a saucepan. Add 1 cup of veggie broth and simmer until the liquid has just about disappeared. Stir in your minced garlic for about 30 seconds, just to take the bite off the garlic, and then dump the contents directly into your blender.
Add the cashews, ½ cup water, the spices, and the miso. Miso is a fermented soybean paste and should be available in most grocery stores. If you can't find it I'll add a link to Amazon along with the blender I use.
These will be affiliate links and as an affiliate, I do earn a little from your purchases but at no extra cost to you.
Don't blend yet, as we're not done with all the ingredients. Just add everything to the blender jar and set it aside for now.
Now we can prepare our spaghetti.
I like Brown Rice Pasta but feel free to use whatever you have on hand. When the spaghetti is done, remove ½ cup of that pasta water and add that to your blender too. Now we can blend our sauce until it's super creamy. You may have to scrape down the sides a few times.
The Vitamix blender makes this job a breeze.
Now we can start our mushrooms.
Add all your sliced mushrooms to a large saute pan along with the soy sauce. Saute them over med-high heat until all the liquid has been released and evaporated. Now we can drain our pasta and add that to the pan with the mushrooms.
And finally, we can add our cream sauce, stirring well to mix everything together. The starch in the pasta water will help thicken our sauce.
Let it simmer and thicken for a minute or so and then serve. I topped mine with chopped green onions and toasted sesame seeds.
And let me just say, I have a LOT of picky eaters in my house. My grandson, my cat, and especially my WIFE.
But she DEVOURED this, so it definitely has her stamp of approval and I have the feeling it will become a regular part of our weekly rotation.
Hope you enjoy this as much as we did, and for those of you who are wondering: yes, my shingles are much better. The last 2 weeks have been rough, but I think I am turning the corner.
Thanks for all your well-wishes. Take care and we'll see you next week.
Creamy Garlic Miso Noodles
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 2 -4 servings 1x
- Category: Pasta
- Cuisine: Asian
Description
These Creamy Garlic Miso Noodles are so comforting, they have just become a new favorite and will definitely be on our weekly rotation
Ingredients
- 1 medium yellow onion (about 2 cups)
- 1 cup low sodium vegetable broth
- 3-4 teaspoons minced garlic
- ½ cup raw cashews
- ½ cup water
- 1 heaping tablespoon white miso
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- pinch of salt
- 12 oz brown rice spaghetti
- 16 oz baby bella mushrooms
- 1 tablespoon low sodium soy sauce
- chopped green onions and toasted sesame seeds for garnish
Instructions
- Clean and slice mushrooms, set aside.
- Dice onion and add to saucepan with 1 cup veggie broth
- Cook until liquid has almost evaporated, then stir in garlic
- After 30 seconds, add the onions & garlic to your blender
- Also add the cashews, water, spices, and miso to the blender
- BUT DON'T BLEND YET. Set aside for now.
- Prepare pasta according to package directions
- Do not drain yet but remove ½ cup pasta water and add to blender
- Now you can blend the sauce until it's smooth and creamy
- Add mushrooms to a large saute pan along with the soy sauce
- Cook until their liquid has been released and mostly evaporated
- Drain pasta and add it to your mushrooms
- Add cream sauce and stir to mix well ensuring everything is coated
- Simmer for a minute or two until sauce thickens
- Garnish with chopped green onions and/or toasted sesame seeds if desired
Angela Larsen
This was so good. It didn't last beyond the leftover work-from-home lunch the next day. I cooked the onions in broth vs water since I had made broth just for this. I added lemon to serve. I also cooked the mushrooms in the same pot the onions cooked in to pick up what was leftover. This reheats so well when you add a bit of water (or broth). I used regular gluten free (brown rice) spaghetti noodles. It was perfect!
Next time I'll find a way to incorporate a green vegetable perhaps kale or spinach. If you like - I mean really, really like - garlic, then add more since this dish can handle it. I found this recipe in the new BNV cookbook. This online resource is great for looking through comments and reading Chuck's extra details for cooking, but with this cookbook I'm able to jot down some notes and remember what I actually cooked and want to cook again. I wish other bloggers with online recipes had a spiral bound book with the same recipes so I wouldn't have to print everything out to just lose it and print it again. Thanks!
Kathy
I made this tonight. It was so sooooo good!!
Gail
Made this tonight with what I had on hand. Used Raman noodles (could have used more, but...), tahini instead of the Miso as was out of Miso, added asparagus as had a bit left over from the other night. Tasted great and have enough sauce left over to use on baked potatoes tomorrow night!
Heather
Do you add a total of 1 cup water to the cashews or do you just add the 1/2 cup pasta water?
Chuck Underwood
You simmer the onion in the 1 cup of water until it's all evaporated, THEN you add the 1/2 cup to the cashews...
Jeanne
Thank you Chuck for this awesome recipe. Celebrated our 52 wedding anniversary with this dish. Added broccoli to the mushrooms. Loved it
🥰
Stephanie S
This a keeper! Going in the dinner rotation. Great with a side of roasted broccoli. Thank you!
Karen
We made this tonight. Added a bunch of veggies to bulk up dinner. The vegans really enjoyed, the omnivores didn't complain, so we were pretty happy with that. I felt like the taste was really light and I think we are into more bold flavors, but my daughter and I think the leftover sauce is going to be awesome on tomorrows rice bowls.
Jay
Looks amazing - can't wait to make it!
Debbie
Def going to try this!! Do you think this be ok on Lomein noodles or protein pasta? It’s what I have on hand is why I’m asking
Chuck Underwood
Sure it will be fine - I just like those Udon Noodles. So chewy!
Luz
Honestly the best plantbased creamy pasta hands down!
Thanks for the wonderful recipe!
Lisa B
One of my new favorites!
Vicki M
Chuck,
This was just excellent! I stirred in baby spinach leaves at the very end, but didn't change anything else. It's my new favorite. Thank you so much,
Vicki M
Stephanie
These were soooo good. Blending the onions garlic and cashews…genius!!!! Pretty easy cozy dinner. Can’t wait to make it again.
Nancy Collins
What kind of miso? It comes in white (mild/sweeter) or red (stronger and saltier)?
Nancy Collins
Oops, saw that it should be white miso. My apologies.
Trish
Made this tonight for dinner and loved it! Thanks for the recipe! I’ve already shared it with two others.
Jeanne
I’ve been obsessing about this recipe since I saw it. Made it tonight, tossed a bag of baby spinach in with the mushrooms, soooo good. Thanks Chuck. Glad you’re in the mend ??
Sandra
This looks fantastic, I am trying it today 🙂
Suzy
Absent the vita-mix, would you recommend soaking the cashews overnight? Or doing a boiling water soak for an hour? This looks scrumptious,but my blender isn't tough enough to break down a raw cashew. Thanks Chuck! Glad you're mending!
Suzy
Well I did soak the cashews and made this tonight. I did reduce the pasta to the recommended 2 ounces per serving. The onion was over-powering. And really too many dirty pots. This one just didn't work for me.
in2insight
This was perfect, thank you.
Had to make sure changes (can't eat onions...)
Ended up using a smaller box of pasta (8oz) so added some sautéed Daring not-chicken and frozen peas.
The sauce is the winner here for sure and is tasty with lovely and complex flavors.
So good!
Donna Best
Sounds delicious. I will definitely try this. People might experiment adding white beans to substitute for the cashews. This is what I see most people use as a substitute.
JM
Any substitution recommendations for cashews?
Chuck Underwood
Not yet - feel free to experiment
Denise
I haven't made this particular recipe yet, but have a severe nut allergy and cannot eat cashews. Such a pain with almost all "creamy" vegan sauces calling for them. I have had success in other recipes experimenting with soaked roasted unsalted sunflower seeds and using them either alone or combining them with some tofu, a roasted potato, oat milk...it really depends on the sauce. Since this is only 1/2 cup I think subbing just sunflower seeds could be fine, but if you can do soy, for best results a couple tablespoons of tofu might and a splash of oat milk make it creamier. Good luck!
Olwyn
This is going to be tonight’s supper! Looks great! Love the ingredients! Thank you Chuck and continue healing!?
Rodney E.
Looks delicious! I will give it a try Chuck. Thanks for sharing and glad you are doing better.
cheryl
looks really good! But- i have stopped using cashews- due to your guidance on how they are obtained and the labor needed. I also don't like to use all that fat either. Is there an alternative?
Chuck Underwood
Not yet
Barb
I had the same question about potentially substituting sunflower seeds in place of the cashews. I've made a batch of sunbutter that I have frozen and I may try using some of that when I make this. Sounds great.
Erika
I highly recommend using a white bean - cannellini is my favorite, but great northern also work well - whenever you need to replace cashews in a creamy sauce like this. I've done it many times with cheez sauces, and the beans lend a similar creaminess and no bean flavor! It's possible tofu could work here, too.
Just use a little less water, since there's higher water content already present in the beans. Bon appetit!
Danielle
This looks amazing! Glad you're feeling better
Dpnna Crawford
yes I made this, and loved.loved loved it. going to make it again tomorrow. under favorites
Beth
So very glad you are on the road to recovery! And so glad that somehow I am seeing your posts on Facebook again! Yay!!!?