Miso Butter Pasta Dish (Print)

Silky noodles tossed in rich miso butter, garlic, and Parmesan offer an umami-packed meal.

# Components:

→ Pasta

01 - 12 oz spaghetti or linguine
02 - Salt, for boiling 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 instructions. Reserve 1 cup of pasta cooking water, then drain the pasta.
02 - Combine softened butter and white miso paste in a small bowl, stirring until smooth.
03 - Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 1 to 2 minutes until fragrant, avoiding browning.
04 - Reduce heat to low and add the miso butter mixture to the skillet, stirring until fully melted and incorporated.
05 - Add drained pasta to the skillet and toss to coat evenly. Gradually add reserved pasta water until the sauce achieves a silky texture that clings to the noodles.
06 - Stir in freshly ground black pepper and red pepper flakes if desired. Remove from heat, then sprinkle grated Parmesan cheese over the pasta and toss to combine.
07 - Plate immediately, garnished with chopped chives or scallions and accompanied by lemon wedges for a fresh squeeze before eating.

# Expert Advice:

01 -
  • Ready in under 30 minutes but tastes like you've been simmering sauce all afternoon.
  • That salty, deep miso flavor mixed with butter creates something you can't quite name, which makes people ask for the recipe.
  • Works perfectly with whatever vegetables you have lingering in your fridge.
02 -
  • Don't skip reserving pasta water, it's what transforms a dry, separated sauce into something silky and clinging to every noodle.
  • The miso must blend with soft butter before hitting the heat, or you'll end up with little miso chunks instead of a smooth sauce.
  • Lemon is not optional, it's the final brushstroke that lifts the entire dish from rich to perfectly balanced.
03 -
  • Room temperature or slightly softened butter is your secret weapon—it incorporates smoothly into miso without the curdling that cold butter can cause.
  • White miso is milder and creamier than red, which is why it works here, but if you only have red miso, use half the amount and adjust to taste.
  • That final squeeze of lemon is what separates this from tasting heavy, it's the difference between a good dish and one people ask about for weeks.
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