Miso Butter Pasta Dish (Printer-friendly)

Silky noodles tossed in umami-rich miso butter, garlic, and Parmesan for a quick flavorful dish.

# Required 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

# How-To Steps:

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 - In a small bowl, blend softened butter and miso paste until smooth.
03 - Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 1 to 2 minutes until fragrant without browning.
04 - Lower heat to low, add the miso butter mixture to the skillet, and stir until fully melted and integrated.
05 - Add drained pasta to the skillet, tossing to coat evenly. Gradually incorporate reserved pasta water until the sauce is silky and adheres to the noodles.
06 - Stir in black pepper and optional red pepper flakes. Remove from heat, sprinkle Parmesan cheese, and toss again to combine.
07 - Plate immediately, garnishing with chopped chives or scallions and a squeeze of fresh lemon juice.

# Expert Suggestions:

01 -
  • It tastes like you spent hours perfecting a sauce, but honest to goodness, it takes about 15 minutes.
  • The miso and butter create this almost creamy coating without any cream, which feels like a small kitchen victory.
  • It bridges the gap between comforting Italian pasta and the savory depth of Japanese flavors in a way that just works.
02 -
  • Don't skip reserving the pasta water; it's the ingredient that transforms a buttery coating into a silky sauce that clings properly.
  • Add the water gradually, not all at once, so you can control the consistency and avoid ending up with a broken, oily mess.
  • White miso makes a huge difference here because it's gentle and slightly sweet; red miso will make the dish aggressively funky in a way that doesn't pair well with Parmesan.
03 -
  • Let your butter soften to room temperature before mixing with miso; cold butter makes lumps and your sauce will be uneven.
  • The heat of the pasta itself should be enough to melt everything; if you're cooking on too high a heat, the butter can separate and the miso can taste bitter.
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