Dinner

Mushroom & Kale Spaghetti with Miso and Lemon Recipe

ByNoah Steele November 21, 2025November 21, 2025

Introduction

This Mushroom & Kale Spaghetti is a deliciously comforting dish packed with wholesome ingredients and bold flavors. The creamy miso and butter bean sauce adds a unique twist, making it a perfect choice for a satisfying weeknight dinner.

A close-up top view of a white plate filled with creamy pasta layered with long, light yellow noodles twisted around dark green kale leaves, soft sliced brown mushrooms, and small thin red chili pieces, all coated evenly with a thick, smooth, pale beige sauce, sprinkled lightly with black pepper. The background is a white marbled texture with a small part of an orange dish visible at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g spaghetti
2 tbsp olive oil

4 garlic cloves, thinly sliced
1 red chilli, thinly sliced

400g chestnut mushrooms, thinly sliced
150g kale, stalks removed and roughly chopped

400g can butter beans, drained
2 tbsp white miso paste
1 lemon, juiced

125ml crème fraîche (optional)

Instructions

Step 1: Cook the spaghetti in salted boiling water according to the package instructions until al dente. Reserve a cup of pasta water and then drain the spaghetti.
Step 2: While the pasta cooks, heat the olive oil in a large pan over medium heat. Fry the garlic and chilli for 1-2 minutes until the garlic turns golden.

Step 3: Add the mushrooms to the pan and cook for 4-5 minutes until softened.
Step 4: Stir in the kale and cook until it wilts, about 3-4 minutes.
Step 5: In a blender, combine the butter beans, miso paste, and 150ml of the reserved pasta water. Blitz until smooth, adding more pasta water if necessary to reach desired consistency.

Step 6: Pour the bean sauce into the pan with the kale and mushrooms. Cook for another 2-3 minutes, adding more pasta water if the sauce becomes too thick.
Step 7: Season the sauce with salt, black pepper, and lemon juice to taste. Stir in the crème fraîche if using.
Step 8: Toss the drained spaghetti into the sauce until well coated. Serve immediately.

Tips & Variations

Use spinach instead of kale for a milder flavor and quicker cooking time.
Add toasted pine nuts or walnuts on top for extra crunch and nutty flavor.
For a vegan version, omit the crème fraîche or substitute with a plant-based alternative.

If you prefer a spicier kick, increase the amount of red chilli or add a pinch of chilli flakes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or broth to loosen the sauce if needed. This dish is best enjoyed fresh but will keep well for a quick meal the next day.

How to Serve

A plate of creamy spaghetti pasta is shown on a white plate with a blue speckled pattern, placed on a white marbled surface. The pasta is coated in a light cream sauce and mixed with three main layers: thinly sliced brown mushrooms, leafy green kale, and small pieces of red chili pepper. The dish is sprinkled with black pepper, giving small dark dots across the creamy sauce. The textures contrast between the soft pasta, crunchy kale, and smooth sauce, all blended together in a neat pile at the center of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can substitute spaghetti for other pasta shapes like linguine, fettuccine, or penne—it won’t change the flavor much but may alter the texture experience slightly.

Is it necessary to blend the butter beans for the sauce?

Blending the butter beans creates a creamy, smooth sauce that binds the ingredients well. If you prefer a chunkier texture, you can mash the beans lightly instead, but the sauce will be less smooth.