Miso Butter Pasta Dish (Printable Version)

Silky noodles in rich miso butter sauce with garlic and Parmesan for a quick, savory meal.

# What You’ll Need:

→ Pasta

01 - 12 oz spaghetti or linguine
02 - Salt, for pasta water

→ Miso Butter Sauce

03 - 4 tbsp unsalted butter, softened
04 - 2 tbsp white miso paste
05 - 2 tbsp extra-virgin olive oil
06 - 4 garlic cloves, finely minced
07 - 1 tsp freshly ground black pepper
08 - 1/4 tsp red pepper flakes (optional)

→ Finishing Touches

09 - 1/2 cup grated Parmesan cheese
10 - 2 tbsp chopped fresh chives or scallions
11 - Lemon wedges, to serve

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine until al dente according to package instructions. Reserve 1 cup of pasta cooking water, then drain the pasta.
02 - Combine softened butter and white miso paste in a bowl; stir until smooth.
03 - Heat extra-virgin olive oil in a large skillet over medium heat. Sauté minced garlic for 1 to 2 minutes until fragrant without browning.
04 - Lower heat to low and add the miso butter mixture to the skillet. Stir continuously until melted and fully combined.
05 - Add drained pasta to the skillet. Toss to coat evenly, adding reserved pasta water gradually until the sauce is silky and clings to the noodles.
06 - Mix in freshly ground black pepper and red pepper flakes if using. Remove from heat and sprinkle grated Parmesan cheese on top, tossing once more to meld flavors.
07 - Serve immediately, garnished with chopped chives or scallions and a squeeze of fresh lemon juice.

# Additional Tips::

01 -
  • It comes together in 25 minutes but tastes like you've been simmering something all afternoon.
  • The miso paste adds a quiet umami depth that makes people ask what your secret ingredient is.
  • It's vegetarian but feels substantial and satisfying, the kind of dish you don't need to apologize for.
02 -
  • Reserve your pasta water before draining, it's the difference between a glossy sauce and a stodgy one that clumps.
  • Keep the heat low when adding miso paste because high heat will make it taste slightly burnt and bitter, stealing its subtle sweetness.
03 -
  • Always taste and adjust seasoning at the end, the miso can vary in saltiness between brands so you might need less or more Parmesan depending.
  • If your sauce breaks or looks grainy, remove from heat and whisk in a tiny splash of cold pasta water to bring it back together.
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