Umami Magic | Miso Mushroom Spaghetti with Roasted Butternut Squash

“Vegan Miso Mushroom Spaghetti with Roasted Butternut Squash” is a beautifully balanced dish that brings together the earthy richness of mixed mushrooms, the umami punch of white miso, and the subtle sweetness of roasted butternut squash. The addition of fresh bok choy adds a delightful crunch, while the cayenne-spiced squash provides warmth and depth to each bite. This hearty and wholesome pasta dish is as satisfying as it is nourishing, combining vibrant flavors and textures for a meal that’s both comforting and healthy. Finished with a sprinkle of parsley, it’s a plateful of plant-based goodness perfect for any season!

Vegan Miso Mushroom Spaghetti with Roasted Butternut Squash

🍽️Serves 2

Ingredients:

➡️For the roasted butternut squash:

• 1 butternut squash, peeled and diced
• ½ tsp cayenne pepper
• 2 tsp rapeseed oil
• Ground black pepper, to taste
• Ground rock salt, to taste

➡️For the spaghetti:

• 100g cooked spaghetti
• 150g mixed mushrooms (shiitake, oyster, or others), shredded
• 1 bok choy, shredded
• 1 shallot, finely chopped
• 2 garlic cloves, grated
• 10g ginger, grated
• 1 tbsp white miso paste
• 30ml pasta water
• Rapeseed oil, as needed
• Ground rock salt, to taste
• Ground black pepper, to taste

➡️For garnish:

• Finely chopped parsley

Instructions:

1. Roast the butternut squash: Preheat the oven to 180°C (fan). Toss the diced butternut squash with cayenne pepper, ground rock salt, black pepper, and 2 tsp rapeseed oil. Spread evenly on a baking tray and roast for about 30 minutes until tender.
2. Cook the aromatics: Heat some rapeseed oil in a frying pan over medium heat. Add the chopped shallot, garlic, and grated ginger. Sauté until fragrant, then stir in the miso paste.
3. Cook the spaghetti: While the aromatics cook, bring a pot of water to a boil and cook the spaghetti according to package instructions. Reserve 30ml of pasta water.
4. Sauté the mushrooms and bok choy: Make space in the pan and add the mushrooms. Cook for 2-3 minutes until softened. Add the shredded bok choy and sauté for another minute. Pour in the reserved pasta water and stir.
5. Combine everything: Add the cooked spaghetti to the pan and toss everything together. Season with ground rock salt and black pepper to taste.
6. Serve: Divide the spaghetti between bowls, top with the roasted butternut squash, and garnish with chopped parsley.