Miso Butter Pasta Dish (Printable)

Silky noodles in savory miso butter with garlic and Parmesan for a quick flavorful dish.

# 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

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
02 - Combine softened butter and white miso paste in a small bowl; mix until smooth.
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 fully melted and combined.
05 - Add the drained pasta to the skillet and toss to coat. Gradually add reserved pasta water until the sauce becomes silky and adheres to the noodles.
06 - Mix in freshly ground black pepper and red pepper flakes if desired. Remove from heat and sprinkle with grated Parmesan cheese, tossing gently to combine.
07 - Serve immediately, garnished with chopped chives or scallions and a squeeze of fresh lemon juice.

# Expert suggestions:

01 -
  • It comes together in 25 minutes, but tastes like you've done something much more ambitious.
  • The miso and butter create this deep, savory richness that transforms simple pasta into something memorable.
  • It's vegetarian but genuinely satisfying—no one at the table will miss the meat.
02 -
  • The pasta water is not optional—those starches are what turn a slick coating into a sauce that actually clings and feels luxurious on your palate.
  • Low heat is essential when melting the miso butter; high heat breaks the emulsion and turns everything greasy instead of silky.
  • Serve immediately while it's still steaming; this dish doesn't hold well, and the coating begins to separate as it cools.
03 -
  • Make the miso-butter blend while the pasta cooks; one less thing to think about when things are moving fast.
  • If your sauce breaks or looks separated, add another splash of pasta water and lower the heat further—pasta starch is forgiving and will usually smooth things right back out.
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