Miso Butter Pasta Dish (Printable Version)

Silky noodles coated in savory miso butter, garlic, and Parmesan for a rich, umami-packed 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, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta.
02 - Combine softened butter and white miso paste in a small bowl. Mix thoroughly until smooth and uniform.
03 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
04 - Reduce heat to low and add the miso butter mixture to the skillet. Stir until the mixture is fully melted and incorporated.
05 - Add the drained pasta to the skillet and toss to coat evenly. Gradually add reserved pasta water, a little at a time, to achieve a silky sauce that clings to the noodles.
06 - Stir in freshly ground black pepper and red pepper flakes if using. Remove from heat, then sprinkle grated Parmesan cheese over the pasta and toss again to combine.
07 - Plate immediately and garnish with chopped chives or scallions. Serve with lemon wedges for a fresh squeeze of juice.

# Expert Hints:

01 -
  • It comes together in under 30 minutes but tastes like you've been simmering something for hours.
  • The miso-butter sauce clings to the noodles in this silky, almost creamy way that has nothing to do with heavy cream.
  • You probably have most of these ingredients already, and if you don't, they're things you'll use again.
02 -
  • Don't let the garlic brown or it tastes acrid and bitter instead of sweet and mellow; medium heat and constant attention are your friends.
  • That pasta water is not just water; it's starch that turns the sauce from thin to silky, so save it before you drain anything.
03 -
  • If your miso paste has clumps when you open it, scoop out what you need and mix it with a tiny bit of olive oil first; it'll blend way more smoothly into the butter.
  • The quality of your Parmesan matters more here than in most recipes because it's one of only a few players in the final dish; get the real stuff if you can.
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