Miso Butter Pasta Dish (Printer version)

Silky noodles in a rich miso butter sauce with garlic and Parmesan, perfect for a quick, 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

# Directions:

01 - Bring a large pot of salted water to a boil and 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, combine softened butter with white miso paste and 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 - Lower heat to low and add the miso butter mixture to the skillet, stirring until fully melted and blended.
05 - Add drained pasta to the skillet and toss to coat. Gradually add reserved pasta water until sauce is smooth and clings to noodles.
06 - Incorporate black pepper and optional red pepper flakes. Remove from heat, sprinkle with Parmesan, and toss again to combine.
07 - Plate immediately, garnished with chopped chives or scallions and a squeeze of fresh lemon juice.

# Expert Advice:

01 -
  • It's ready in under 30 minutes but tastes like you've been fussing in the kitchen for hours.
  • The umami depth from miso paired with butter creates a sauce that clings to every strand of pasta without feeling heavy.
  • It bridges two cuisines in a way that feels natural, not forced—like they were meant to meet on a plate.
02 -
  • The pasta water is non-negotiable—its starch is what turns a glossy sauce into something that actually clings instead of sliding off the noodles like they just took a bath.
  • If your miso butter mixture looks broken or grainy when you add it to the skillet, you went too hot; keep everything low and gentle and it'll come together silky and smooth.
  • Timing is everything here—if you let the finished pasta sit more than a minute, the sauce sets and loses its flow, so serve immediately or it'll taste dry.
03 -
  • Toast a small handful of panko or breadcrumbs in a dry skillet for 2 minutes and sprinkle over the top for textural contrast that keeps your palate interested with each bite.
  • Taste the sauce before serving and adjust lemon—you're looking for bright acidity that cuts through richness, and most people add more lemon than they think they need.
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