Mushroom Pasta w/Miso

Delicious mushroom pasta with greens, sesame seeds & some miso. A truly Japanese inspired recipe that your family will love! 

I have been wanting to try miso for sometime now and this recipe is a result of that wish - truly inspired by my love for Japanese cuisine and culture, I finally had the guts to buy some miso and make a recipe to use it in. 

This mushroom pasta is hearty, gluten-free, vegan and delicious - all-in-one! It is a great recipe to make whether you are making just for yourself, your family or date night..:) Super kids-friendly recipe with sesame seeds for calcium for healthy bones and teeth!

Printout option is there for those who want to print this recipe out - look below the main post. Enjoy this recipe and let me know what you think! - your comments always inspire me to keep going! 

Video -

Click HERE 

Ingredients - 

1. Organic portabella mushrooms - 8 oz. 
2. Garlic - 1 whole
3. Organic white onion - 1.5 medium or 1 large
4. Tomatoes - 3 
5. Organic swiss chard - 1 whole bunch with stem included
6. Organic spinach (frozen or fresh) - 16 oz. 
7. Organic parsley - handful or per choice

Spices & Oils -

1. Organic unrefined coconut oil - 4 Tablespoons
2. Red paprika - 1 teaspoon
3. Thyme - 1 Teaspoon
4. Black pepper - 1 to 2 Teaspoons
5. Dried oregano - 1.5 Teaspoons
6. Sea salt - 1 Teaspoon
7. Soy sauce - About 2 Tablespoons
8. Miso paste - 2 Tablespoons
9. Kelp - 1 Tablespoon

Top It With (when serving guests) - 

1. Nutritional Yeast
2. Olive Oil
3. Fresh lemon juice
4. Soy sauce  

Simple Steps - 

1. Chop your veggies into bite site pieces and keep aside. 

2. Make your pasta of choice according to the box directions. You can make it now or at the end of sautéing the veggies. 

3. On a dry pan, add your sesame seeds and gently roast them on low heat till they are light brown and smell nutty. Keep the sesame seeds aside for now.

4. In the pan, add 4 tablespoons of coconut oil and then add garlic - cook on medium till the garlic brows well. Add onions and cook them well till they are soft and lightly brown (about 4-5 mins). 

5. Add your tomatoes and sauté for a minute and then add your mushrooms. You can now add just about 1/2 teaspoon of sea salt. Let this cook for a few minutes. 

6. Add 1 teaspoon of red paprika (adjust according to your spice level), add thyme - 1 teaspoon, dried oregano about 1.5 teaspoons and black pepper - 1 to 2 teaspoons.

7. Add your swiss chard as well as spinach and add your sesame seeds now  - mix all and cover for 5 minutes on low. Keep watch as you don't want anything to burn. 

8. Now, add 2 tablespoons of miso paste, few splashes of soy sauce (or soy aminos or coconut aminos), organic kelp - 1 tablespoon, sea salt - one tablespoon (if you need it - taste first without the salt), add parsley, fresh lemon juice of half lemon and mix your pasta with all this. Mix everything well. 

9. Your recipe is done and ready to be served!

​10. Serve with some nutritional yeast, olive oil, soy sauce and lemon juice on top. Enjoy!