Ultimate Umami Pasta

Ultimate Umami Pasta


When people say ‘umami,’ this is the dish I think of.  It’s addictive and surprisingly simple. The measurements aren’t that important -just adjust it to taste.

Serves 4





Garlic clove (sliced fine)

1 Large or 2 small onions (sliced)

450ml veg stock

About 2tsp Mushroom ketchup

1/2tsp Italian Herbs

1 1/2 tbsp miso paste (miso pastes vary in strength, so if yours comes in a tiny jar, you probably won’t need as much)

1/2 tbsp Extra Virgin Olive Oil

1 large Carrot (thinly sliced)

Handful dried Black fungus mushrooms (optional)

About 90ml double cream



1. If using, cover your mushrooms with boiling water, cover and leave for at least 10mins. Then drain and chop into bite size pieces.

2. Cook your pasta according to instructions. Drain. (I used fresh tagliatelle that took 3 mins to cook, so I put it in boiling water to cook at around Step 5.)

3. Heat the oil in a pot and fry the onions on a medium heat until softened and translucent.

4. Add the garlic to the pot and fry for 2 mins on a low heat.

5. Add the carrot and mushrooms and fry for another couple of minutes.

6. Add the stock, herbs and 1 tbsp miso paste. Bring to the boil.

7. Turn down to a low simmer and add most of the cream. Stir to mix.

8. Add a splash of Mushroom Ketchup.

9. Taste the sauce and add more miso, Mushroom Ketchup or cream as needed to make it the perfect balance of creamy, salty and savoury. Add some black pepper if you’d like.

10. Serve the pasta topped with the sauce.


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