Miso Butter Pasta Dish (Printable)

Silky noodles coated in umami-rich miso butter sauce with garlic and Parmesan for a flavorful meal.

# 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 spaghetti or linguine according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain.
02 - In a small bowl, combine softened butter and white miso paste. Stir until smooth and evenly blended.
03 - Heat extra-virgin 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 stir in the miso butter mixture until melted and fully incorporated with the garlic oil.
05 - Add drained pasta to the skillet. Toss to coat evenly, gradually adding reserved pasta water until the sauce achieves a silky consistency that clings to the noodles.
06 - Incorporate freshly ground black pepper and red pepper flakes if desired. Remove from heat, then sprinkle grated Parmesan over the pasta and toss gently to combine.
07 - Plate immediately, garnishing with chopped chives or scallions and a squeeze of fresh lemon juice.

# Expert Advice:

01 -
  • It tastes like you've been cooking for hours, but honestly takes less time than ordering delivery.
  • The miso brings this umami depth that makes even simple spaghetti feel luxurious and complex.
  • One skillet, minimal dishes, and you'll impress people who think you actually know what you're doing.
02 -
  • Don't let the heat get too high when the miso butter is in the pan—high heat makes it separate and look grainy instead of creamy.
  • That pasta water is not just starch; it's an emulsifier that transforms the whole dish from a mess of coated noodles into something actually silky and professional-tasting.
  • Taste as you go with the seasoning—miso paste already has salt, so you might need less black pepper than you think.
03 -
  • Fresh Parmesan grated on a microplane makes a texture difference you'll actually notice—it melts faster and more smoothly than pre-shredded.
  • Keep the heat low once the miso butter is in the pan; this isn't a dish that benefits from aggressive cooking.
  • If you add vegetables, sauté them separately first so they add flavor without watering down your sauce.
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