Miso Bolognese Pasta Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 35 minutes blends olive oil, medium (1 cup, finely diced) onion, minced 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.

★ 4.1 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Miso Bolognese Pasta Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Miso Bolognese Pasta Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Miso Bolognese Pasta Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso Bolognese Pasta Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Miso Bolognese Pasta Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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