Broccoli and Mushroom Fettuccine with Miso Cream Sauce

4.80 from 5 votes
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Broccoli and mushroom fettuccine with miso cream sauce is a decadent, plant-based riff on Fettuccine Alfredo. Ready in just 30 minutes, it’s the ultimate pasta for busy weeknights. Broccoli and Mushroom Fettuccine with Miso Cream Sauce

Why You’ll Love this Vegan Fettuccine Alfredo:

PASTA: universally appealing and a year-round staple in my house. This recipe, however, is particularly perfect for bridging the gap between winter and spring. It strikes the ideal balance of rich indulgence and the kind of veggie-packed pasta healthy enough to work into your weekly rotation.

Additionally, it’s an opportunity to lean into the richer, creamy pasta dishes while still reaping some nutritional benefits.Broccoli and Mushroom Fettuccine with Miso Cream Sauce

The Key to Dairy-Free Alfredo Sauce:

To achieve a creamy, dairy-free sauce that’s reminiscent of classic Alfredo, I leaned on two specific ingredients: white miso paste and new Silk® OAT YEAH plain oatmilk. The neutral taste and creamy consistency of OAT YEAH made it perfectly suited for a savory sauce. Plus, the blind taster would never know it was oat-based.

Benefits of Oat Milk:

What once started as a trendy coffee shop offering, the release of Silk OAT YEAH is making oatmilk far more accessible to the home cook. Additionally, it has 43% less sugar than the leading oatmilk brand, which, as a nutritionist, is something I take into consideration when comparing beverage brands.

And, even though OAT YEAH is dairy-free, it’s fortified to be an excellent source of calcium and vitamin D, plus B12 and riboflavin. In addition, it’s free of carrageenan, egg, MSG, and any artificial colors or flavors, plus verified by the Non-GMO Project’s product verification program.

Look for Silk OAT YEAH at your local Sprouts Market and be sure to download the Sprouts app for branded mobile coupon savings including $1.00 off any one Silk half gallon (for instance, OAT YEAH, Silk Almond, Coconut, Cashew, etc.). Broccoli and Mushroom Fettuccine with Miso Cream SauceBroccoli and Mushroom Fettuccine with Miso Cream Sauce

What is Miso Paste?

The other star of the sauce is white miso paste—a fermented soybean paste and secret weapon for adding worlds of savory depth to soups and sauces. White miso paste, in particular, is light in color with a relatively short fermentation time, making it quite mellow compared to darker varieties.

When the miso emulsifies with the oat milk and pasta water, it creates a velvety sauce that clings to pasta without the use of cream or cheese.

In terms of veggies, you could certainly use any combination that suits you and your family; for example, sautéed spinach, cherry tomatoes, artichokes, or greens peas are all great swaps for the broccoli and/or mushrooms.

This pasta is also great with a protein addition, such as strips of seared chicken, sautéed shrimp, or oven-baked tempeh if making plant-based.

Broccoli and Mushroom Fettuccine with Miso Cream SauceTo sum up, this dairy-free, veggie-packed pasta delivers total satisfaction without sacrificing an ounce of flavor. If you give it a try, be sure to tag #dishingouthealth on Instagram so I can see your beautiful creations!

Other Healthy Pasta Recipes:

30 Minute Creamy Goat Cheese Pasta with Brussels

Zucchini Pesto Pasta with Mushrooms

One Pot Lemon-Artichoke Piccata Pasta

If you give this recipe a try, be sure to snap a pic and tag @dishingouthealth so I can see your beautiful creations! Also follow along on Pinterest and Facebook for the latest recipe updates.

4.80 from 5 votes

Broccoli and Mushroom Fettuccine with Miso Cream Sauce

Broccoli and mushroom fettuccine with miso cream sauce is a decadent, plant-based riff on fettuccine Alfredo. Ready in just 30 minutes, it's the ultimate pasta for busy weeknights.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Equipment

  • Large Stock Pot or Dutch Oven
  • Large skillet

Ingredients  

  • 1 lb. dry fettuccine (or pasta of choice)
  • 2 Tbsp. extra-virgin olive oil
  • 4 cups chopped broccoli florets
  • 6 oz. shiitake mushrooms stemmed and sliced
  • 1/4 tsp. kosher salt
  • 3 Tbsp. butter (or dairy-free buttery spread)
  • 4 garlic cloves minced
  • 3 Tbsp. flour
  • 2 cups milk of choice (whole milk, unsweetened cashewmilk or almondmilk)
  • 3 Tbsp. white miso paste
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. freshly cracked black pepper
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Instructions 

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta cooking water and drain remaining. Add cooked pasta back to pot.
  • Meanwhile, heat oil in a large skillet over medium heat. Add broccoli and mushrooms; cook 7 to 8 minutes, until crisp-tender. Season with 1/4 tsp. salt and transfer vegetables to a bowl.
  • Add butter and garlic to pan. Once melted, whisk in flour until dissolved. Cook mixture for 1 to 2 minutes to eliminate raw flour taste. Add milk and miso paste, whisking continuously until smooth. Increase heat to bring mixture to a simmer. Simmer for 2 to 3 minutes, until sauce thickens and miso paste dissolves. Remove from heat and stir in lemon juice and black pepper.
  • Pour sauce over cooked pasta and use a set of tongs to toss well. Stream in reserved pasta water in 1/2 cup increments, tossing continuously, until sauce begins clinging to pasta and desired consistency is achieved. Stir in cooked vegetables and serve.

Nutrition

Serving: 1.5cups | Calories: 424kcal | Carbohydrates: 60g | Protein: 13g | Fat: 16g | Saturated Fat: 5.5g | Sodium: 760mg | Fiber: 4g | Sugar: 8g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

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4.80 from 5 votes (1 rating without comment)

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8 Comments

  1. Whitney Sullivan says:

    5 stars
    This recipe needs way more air time!! It’s AMAZING. You would never know it wasn’t full of cheese. I made it as instructed, but don’t be intimidated to switch out the vegetables for whatever you have on hand. Going to make this again!!

    1. Jamie Vespa says:

      Hi Whitney – I’m so thrilled you enjoyed it! Thank you for coming back and leaving a review!

  2. Megan Kelly says:

    5 stars
    This recipe was AMAZING. The flavors are incredible, the miso added to the sauce was unreal. Will 100% make again, and likely add shrimp! Thank you for this recipe!

    1. Jamie Vespa says:

      Megan, I’m so glad you enjoyed this one! Thank you so much for taking the time to leave a rating and review.

  3. Katie-Ann says:

    5 stars
    Soo creamy!! It really did taste a lot like the real thing.

    1. Jamie Vespa says:

      So glad you enjoyed the recipe!! Thank you for taking the time to leave a review!

  4. Marit Dijkstra says:

    4 stars
    Wow, this one is really nice! The miso makes it quite salty though – I balanced it by adding some lemon juice. But soooo creamy!

  5. Michelle says:

    What’s the difference between white and brown miso? I bought brown would that work in this recipe?