Creamy Miso Pasta Recipe

Miso pasta in a cast iron enameled skillet with a gold fork swirled with pasta.

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This Creamy Miso Pasta is a quick and cozy weeknight dinner made with pasta tossed in a silky miso butter sauce with garlic, Parmesan, soy sauce and a little lemon for balance. It’s savory, buttery, lightly tangy and ready in just 20 minutes.

Prep Time5

Total Time5

Course: Dinner, lunch

Cuisine: American, asian

Servings:

Author: Kellie

Cost: $5

Equipment

large pot
large skillet
tongs
Microplane or garlic press
measuring spoons

Ingredients

8 ounces pasta such as spaghetti, linguine or bucatini
3 tablespoons unsalted butter
2 large garlic cloves finely grated or minced
2 tablespoons white miso paste
1 tablespoon grated Parmesan cheese plus more for serving
1 teaspoon soy sauce
1 teaspoon honey or brown sugar
1/2 teaspoon red pepper flakes optional
1/3 to 1/2 cup reserved pasta water
1 teaspoon lemon juice
Freshly ground black pepper to taste
2 tablespoons finely chopped chives or scallions
Toasted panko or breadcrumbs optional, for serving

Instructions

Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente. Reserve at least 1 cup of pasta water, then drain.
In a large skillet over medium-low heat, melt the butter. Add the garlic and cook for about 30 seconds, just until fragrant. Do not let it brown.
Add the miso paste, Parmesan cheese, soy sauce, honey and red pepper flakes, if using. Stir until smooth.
Pour in 1/3 cup reserved pasta water and stir until the sauce turns glossy and lightly creamy.
Add the drained pasta to the skillet. Toss vigorously for 1 to 2 minutes, adding more pasta water as needed, until the sauce is silky and clings to the pasta.
Turn off the heat and stir in the lemon juice and black pepper. Taste and adjust seasoning, if needed. Serve with extra Parmesan, chives or scallions, and toasted panko, if desired.

Notes

White miso works best for this recipe because it’s mellow, savory and slightly sweet. Red miso can be used, but start with less because it has a stronger, saltier flavor.
Save more pasta water than you think you’ll need. The starchy water helps the butter, miso and Parmesan come together into a smooth, glossy sauce.
Keep the heat low when making the sauce so the miso and Parmesan stay smooth and don’t separate.
For a restaurant-style finish, add sautéed mushrooms, crispy shallots, a jammy egg, lemon zest or a spoonful of crème fraîche.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat with a splash of water, broth or milk until creamy again. You can also microwave in short intervals, stirring between each one.

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