Miso Bolognese Pasta Sauce

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A rich and savory vegetarian pasta sauce made with a blend of mushrooms, tomatoes, and white miso, creating a deep umami flavor that's perfect for coating your favorite pasta. This Italian-inspired pasta recipe (vegetarian), ready in about 35 minutes, blends olive oil, onion, garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 tbsp olive oil
• 1 medium (1 cup, finely diced) onion
• 2 cloves, minced garlic
• 8 oz, finely chopped cremini mushrooms
• 1 (14 oz) can crushed tomatoes
• 1/4 cup vegetable broth
• 2 tbsp white miso paste
• 1/2 tsp dried oregano
• 1/4 tsp (optional) red pepper flakes
• 12 oz (spaghetti or penne) pasta
• 2 tbsp, chopped (for garnish) fresh basil

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz pasta and cook until al dente according to package directions, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium onion, finely diced, and cook for 5 minutes until softened and translucent, stirring occasionally.
3. Step 3: Add 2 garlic cloves, minced, and 8 oz cremini mushrooms, finely chopped, to the skillet. Cook for 5 minutes until mushrooms are tender and have released their moisture, stirring occasionally.
4. Step 4: Stir in 1 (14 oz) can crushed tomatoes, 1/4 cup vegetable broth, 2 tbsp white miso paste, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes (if using). Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until sauce thickens slightly.
5. Step 5: Stir the drained pasta into the sauce along with 1/2 cup reserved pasta water. Toss to coat the pasta evenly and cook for 1 minute until sauce clings to pasta.
6. Step 6: Season with salt to taste and serve immediately, garnished with 2 tbsp fresh basil, chopped.