Miso Butter Pasta Delight (Printable Version)

Umami-rich noodles tossed in a creamy miso butter sauce with garlic and Parmesan finish.

# 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 - ¼ tsp red pepper flakes (optional)

→ Finishing Touches

09 - ½ cup grated Parmesan cheese
10 - 2 tbsp chopped fresh chives or scallions
11 - Lemon wedges, to serve

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta cooking water and drain the pasta.
02 - Combine softened butter and white miso paste in a bowl. Mix until smooth and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 1 to 2 minutes until fragrant, avoiding browning.
04 - Lower heat to low, add the miso butter mixture to the skillet, stirring until melted and fully combined.
05 - Add drained pasta to skillet, tossing to coat. Gradually add reserved pasta water until sauce is smooth and clings to noodles.
06 - Stir in black pepper and red pepper flakes if using. Remove from heat, sprinkle with Parmesan, and toss gently to combine.
07 - Plate immediately, garnished with chopped chives or scallions and a squeeze of fresh lemon juice.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, with that restaurant-quality richness that makes people ask for seconds.
  • Miso and butter create an umami depth that transforms simple pasta into something crave-worthy without complicated techniques.
  • Once you nail this, you'll keep making it because it's foolproof and endlessly adaptable to whatever vegetables you have on hand.
02 -
  • The pasta water is not optional—it contains starch that emulsifies the butter and miso into a glossy sauce instead of letting them separate into a greasy puddle on top of dry noodles.
  • Keep your heat low when adding the miso butter and combining it with the pasta; high heat breaks the emulsion and transforms your beautiful sauce into separated oil and solids.
  • Taste as you go and add more salt or lemon juice at the very end if needed, but go easy because both the miso and Parmesan bring their own saltiness to the party.
03 -
  • Invest in good Parmesan and grate it fresh—the difference between freshly grated and pre-shredded is the difference between a luminous dish and a cloudy one because pre-grated cheese contains anti-caking agents that make it grainy.
  • Don't be timid with the lemon wedges at the end; a generous squeeze transforms this from rich and heavy-feeling into balanced and bright, and it makes people pause and say wow, what is that flavor.
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