Creamy Dashi Mushroom Pasta
The Lowdown:
If you’re looking for a cozy, flavour-packed pasta dish that comes together in under 30 minutes, this creamy dashi mushroom pasta with rigatoni is your new go-to. It’s rich, savoury, and full of earthy depth thanks to a medley of portobello and Swiss brown mushrooms, all tied together with a dashi-infused cream sauce that’s comforting without being too heavy.
This meatless pasta is perfect for busy weeknights, but elegant enough for a dinner-in moment. Plus, it’s a great way to elevate simple pantry ingredients into something that tastes seriously gourmet.
Why You'll Love This Creamy Dashi Mushroom Pasta
- Vegetarian-friendly but never lacking in flavour
- Ready in 30 minutes or less
- Packed with umami from mushrooms, soy, and dashi
- Creamy and comforting with the nutty kick of Parmigiano Reggiano
- A great way to switch up your usual pasta routine
Ingredients
- 600g portobello and Swiss brown mushrooms, sliced
- 2 tbsp extra virgin olive oil (EVOO)
- 2 tbsp mirin
- 1 tbsp light soy sauce
- 1 tsp dashi powder (or ½ cup prepared dashi)
- ½ cup reserved pasta water
- ½ cup milk (whole or low-fat works)
- ½ cup grated Parmigiano Reggiano cheese
- 250g rigatoni (or any pasta you like)
How to Make Creamy Dashi Mushroom Pasta
1. Pan-fry the Mushrooms
Start by heating a large nonstick or stainless-steel pan over medium-high heat. Add your sliced mushrooms (no oil yet!) and cook them down to release their natural water content. Let them sauté until most of the moisture evaporates and the mushrooms start to brown slightly—this step brings out their deep, earthy flavour.
2. Add Olive Oil
Once the mushrooms have cooked down, drizzle in 2 tablespoons of extra virgin olive oil. Stir to coat and let everything caramelize slightly for extra richness.
3. Build the Sauce
Lower the heat and pour in 2 tbsp mirin, 1 tbsp light soy sauce, and 1 tsp dashi powder (or substitute with ½ cup prepared dashi if preferred). Stir to combine.
Then, add ½ cup of reserved pasta water, ½ cup milk, and ½ cup grated Reggiano cheese. Stir continuously until the sauce is smooth and slightly thickened.
4. Toss in the Pasta
Cook your rigatoni (or pasta of choice) in salted water until just shy of al dente. Add the pasta directly into the pan and toss everything together, letting the noodles absorb the sauce and finish cooking. Cook until your desired doneness—sauce should cling to the pasta beautifully.
Pro Tips
- Don’t skip the pasta water—it helps emulsify and thicken the sauce without cream.
- Use good quality mushrooms for maximum umami. The combo of portobello and Swiss brown adds meaty depth.
- Want it richer? Swap the milk for a splash of cream.
- For a spicy twist, add a pinch of chili flakes or black pepper.
Final Thoughts
This creamy dashi mushroom pasta is the perfect example of how simple ingredients—when treated right—can turn into something extraordinary. It’s cozy, satisfying, and deeply savoury without being too rich, making it a fantastic weeknight meal (and a great way to impress someone with minimal effort).
Don’t forget to save this recipe, and if you try it, tag us—we’d love to see your take on it! 🍄🍝✨
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