Creamy Mushroom Paste


  • 250 g spaghetti
  • 3 cups of chopped assorted mushrooms like button mushrooms, shiitake, and portobello
  • 1 onion peeled and diced
  • 2 garlic cloves minced
  • 3 Tb light miso paste
  • 250 ml full fat coconut milk
  • fresh thyme
  • salt, black pepper to taste


In a big pan of boiling salted water cook spaghetti for 2 minutes less than it is written on the pack. Drain and set aside. 


Heat a large frying pan, add grapeseed oil. When heated, add onion and garlic and cook on medium heat until tender. Add chopped mushrooms and let the brown, then sprinkle some salt and black pepper and toss gently. Add miso paste and coconut milk, mix the paste well with the spatula in circular motions, until the sauce becomes homogeneous. Add spaghetti and thyme leaves, mix well and let cook for a few minutes.

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