Miso Butter Pasta (Print)

Umami noodles tossed in rich miso butter, garlic, and Parmesan for a quick flavorful fusion dish.

# Ingredients:

→ Pasta

01 - 12 oz spaghetti or linguine
02 - Salt, to season 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 spaghetti or linguine according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain.
02 - In a small bowl, mix softened butter and white miso paste until smooth and well combined.
03 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, taking care not to brown.
04 - Reduce heat to low. Add the miso butter mixture to the skillet and stir until fully melted and integrated.
05 - Add the drained pasta to the skillet. Toss to coat evenly, gradually adding reserved pasta water 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 and sprinkle grated Parmesan cheese over the pasta. Toss gently to incorporate.
07 - Plate immediately, garnishing with chopped chives or scallions and a squeeze of fresh lemon juice.

# Expert Tips:

01 -
  • It comes together in the time it takes to boil water, yet tastes like you've been simmering something all afternoon.
  • Miso brings a savory depth that makes your brain light up with umami in ways plain butter never could.
  • The leftovers somehow taste even better the next day, which means you're basically getting two meals from five minutes of effort.
02 -
  • The pasta water is not extra—it's essential. That starchy liquid is what transforms the miso butter into something that actually clings to the noodles instead of pooling at the bottom.
  • Miso paste has a living quality; it's full of cultures. Stir it into cool butter before heat, or it can separate or get grainy.
  • The moment you plate it is the moment to serve it; the sauce sets quickly and the noodles firm up, so have your bowls ready.
03 -
  • Keep the pasta water simmering on low while you work; cooler water won't emulsify the sauce as smoothly as it should.
  • If the sauce breaks or seems separated, take the skillet off heat, add a splash of cold pasta water, and whisk vigorously—it usually comes back together.
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