Miso Butter Pasta Dish (Printable Version)

Silky noodles coated in savory miso butter, garlic, and Parmesan for a rich, umami-packed dish.

# Ingredient List:

→ 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

# Steps:

01 - Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
02 - In a small bowl, blend softened butter and white miso paste until smooth and well combined.
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 but not browned.
04 - Reduce heat to low. Add the miso butter mixture to the skillet and stir until fully melted and evenly combined.
05 - Add the drained pasta to the skillet, tossing to coat. Gradually add reserved pasta water, a little at a time, until the sauce achieves a silky texture that clings to the noodles.
06 - Season with freshly ground black pepper and red pepper flakes if using. Remove from heat, then sprinkle grated Parmesan cheese over the pasta 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, but tastes like you've been simmering it all day.
  • The miso butter transforms ordinary pasta into something that feels luxurious without any fussy techniques.
  • It's a gateway dish—simple enough for weeknight cooking, impressive enough to serve to friends who think you know your way around a kitchen.
02 -
  • Never skip reserving the pasta water—it's the secret to a sauce that coats the noodles instead of clumping up.
  • Miso paste can taste metallic or harsh if it overheats, so keep that skillet on low once the miso goes in and stir constantly.
  • The moment you finish tossing, the dish starts to lose its silky texture, so have your plates ready and eat immediately.
03 -
  • Let your butter come to room temperature before mixing it with miso—soft butter incorporates smoothly and prevents the miso from breaking when it hits the heat.
  • The lemon juice isn't optional; it transforms the dish from rich and heavy into something bright that you can eat without feeling stuffed afterward.
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