Miso Mushroom Tuna Spaghetti, The Best Creamy, Punchy Pasta

This Miso Mushroom Tuna Spaghetti is a laid-back Italian-Japanese meal perfect for weeknights and quick lunches. It’s creamy, filling, salty, umami, done in 30 minutes, and packed with protein.

What is Miso Mushroom Tuna Spaghetti?

It’s pasta, but not like you’ve seen before. It’s Italian in style but with Japanese ingredients in the mix.

I usually make it after a long day of school and practice. It always hits (especially heavy conditioning days) and only takes 30 minutes to make. Plus, then I can take the leftovers to school the next day.

Miso Mushroom Tuna Spaghetti is an example of wafu spaghetti. “Wafu” means Japanese style, and wafu spaghetti is an umbrella term for several pasta dishes made with Japanese ingredients and technique (per Eater)

This dish embodies the heart and soul of both Japanese and Italian cuisine, with simple ingredients combined with delicious seasonings that highlight the ingredients’ natural qualities. 

What goes in to Miso Mushroom Tuna Spaghetti?

White Miso

The main flavoring is miso (obviously), a paste made from fermented soybeans. It’s the star ingredient in miso soup, but it’s a versatile ingredient found in ramen and miso-glazed salmon as well. I

It’s one of my favorite ways to add extra saltiness and umami to anything, and I’m finding new ways to use it all the time. If it’s not a staple in your pantry already, give it a try.

I use white miso because it has a relatively neutral flavor, light hue, and is easily accesible.

Canned Tuna

Canned tuna and mushrooms give this dish body, texture, and flavor, and make it more satisfying. Use tuna in oil for its superior flavor.

Shimeji and Baby Bella Mushrooms

For the mushrooms, Baby Bella and Shimeji are the way to go. But you can use whatever you can find.

My local Asian market stocks Shimeji mushrooms and yours probably does too. Give them a try and you won’t be disappointed (unless you don’t like mushrooms, then you might).

They’re long and bouncy with a light earthy flavor that goes so well with the rich and salty components (Butter, parmesan, miso) 

Want More Easy Japanese Dishes?

If you’re all about Japanese food but don’t want to spend hours in the kitchen, check out these quick and easy recipes!

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Ingredients

• 200g of dried spaghetti 
• ⅓ pound (150g) of shimeji mushrooms, separated
• 1/2 pound of baby bella mushrooms, sliced
• About 1/2 a tsp. of olive oil
• 2 clove of garlic, minced
• ½ tbsp. of sake
• 2 5 oz. can of oil-packed tuna
• 1 ½ tbsp. white miso paste
• 2 tbsp. of butter (separated)
• 2 sprigs of fresh thyme
• ¼ cup minced parsley, plus more, for garnish
• ¼ cup freshly grated parmesan cheese, plus more for garnish 
• 1 lemon, cut into wedges 

Directions

1. Combine the miso and sake in a small dish until it makes a thinner paste and reserve.
2. Bring water to a boil in a small pot, I know what you’re thinking, but trust me it works, and the starch is a lot more concentrated in the end. Once boiling, cook to package instructions, and taste it for texture, you know the drill.
3. Add the sliced mushrooms along with the separated Shimeji mushrooms to a pan with a small splash of water.
4. Cook on medium-high heat for about 3-5 minutes until the mushrooms are much smaller, and the water is mostly evaporated. Add a tiny bit of olive oil to the pan and cook until lightly browned and tender.
5. Remove the mushrooms from the pan and add 1 tbsp. of the butter and the garlic. Saute for 2 minutes over medium heat, then add the thyme and cook for 30 more seconds. 
6. Remove the thyme, add the tuna to the pan and saute for 3 minutes.
7. Turn the heat to medium low and stir in the miso until smooth.
8. Saute for about a minute, then add your pasta directly to the pan with whatever water clings to it. Don’t get out a strainer or anything like that; it’s just an extra step and the starchy water on the pasta will give the sauce more body.
9. Toss and stir, adding the the cooked mushrooms, minced parsley, grated parmesan, 1 tbsp. of butter, and reserved pasta water as needed, until your pasta is nice and creamy.
10. Plate it up however you like and serve with a heavy sprinkle of parmesan, some finely diced parsley, and a squeeze of lemon. No those are NOT optional. 
11. It’s crazy how easy this is, and yet it’s so delicious. It’s salty, it’s buttery, garlicky, and so much umami, the different textures of the mushrooms, the lemon’s acid, and the sharp parmesan. 
12. It’s got everything you could want, and it’s still pretty healthy, a single serving clocks in at about 13g of fat and 23 grams of protein.