Miso Tahini Shiitake Mushroom Spaghetti

Hiya, you shiitake mushroom lover! I know you’re here for a reason and I know that this miso tahini shiitake mushroom spaghetti (whew, that was long) is going to come out of your skillet tonight or next (meatless) Monday. It just IS.

Suitable for vegetarians and vegans, this creamy, nutty spaghetti is meatless food at its most glorious. To say that this easy spaghetti recipe is delicious is a gigantic understatement. I’ll admit I’m not one who can normally eat a meatless meal without feeling cranky afterwards, but this rich miso tahini mushroom spaghetti is so irresistibly good it makes me forget all about the meat. Plus, it’s so easy to make that it’s perfect for a midweek dinner. Or, if you’re a meal prep king or queen, this creamy spaghetti recipe is freezer-friendly as well! It just ticks every box!

I first made this spaghetti when I suddenly remembered one day that I’d bought 2 jars of tahini (on a buy 1 get 1 free offer) and left them untouched since then. I mean, isn’t that how recipe developers develop recipes, people? They just make use of what they suddenly remember they have for fear that it’s going to sit and gather dust until it expires, no?

As I (fortunately) didn’t have any meat, I knew the only fix would be for this spaghetti to be really creamy and yum. Or else I would end up feeling unsatisfied and banging my head against the wall all night.

To be fair, tahini is creamy and nutty in itself. Still it’s pretty runny. It was only when I saw my little jar of miso in the fridge that I thought mixing the two with a little bit of pasta water might give my spaghetti sauce a creamy texture. And that’s what I did.

But I didn’t stop there, you guys. I love a good kick in my food and I love garlic too much to not include it in everything I can, so I added garlic and chilis to this easy yet scrumptious spaghetti recipe as well.

Okay, I know it may sound like this spaghetti involves a lot of ingredients, but really, if I can’t count chilis and garlic as free ingredients in my Thai kitchen, I might as well renounce my Thai citizenship!

Here’s where you need to be careful. You want to start the chilis and garlic in olive oil on low heat. This way, you won’t burn them and you can let them infuse the oil, which will give your pasta an amazing flavor. Once you’ve fried your mushrooms and mixed miso with tahini, add the spaghetti and miso-tahini mixture to the skillet and toss to combine. Then, plate and sprinkle with chopped cilantro leaves on top.

Now with your fork, READY, SET, SWIRL!

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