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Miso Butter Pasta Recipe

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This Miso Butter Pasta recipe is a quick and delicious twist on classic buttered pasta, combining the rich umami flavor of miso paste with creamy butter and Parmesan cheese. Enhanced with a touch of black pepper, lemon zest, and optional furikake seasoning, it offers a silky, savory sauce that comes together in just 17 minutes, perfect for a comforting yet elegant meal for two.

Ingredients

Dry Ingredients

  • 200 grams dried pasta (spaghetti or linguine recommended)
  • 1/2 teaspoon black pepper
  • lemon zest (to taste)
  • furikake (optional, for garnish)

Wet Ingredients & Others

  • 50 grams butter
  • 1 – 1.5 tablespoons miso paste
  • 1.5 tablespoons hot water
  • 1/2 cup reserved pasta water (plus more as needed)
  • 40 grams Parmesan cheese (very finely grated)

Instructions

  1. Mix Miso Paste: In a small bowl, whisk the miso paste with the hot water until smooth to form the miso mixture.
  2. Cook Pasta: Bring a large pot of well-salted water to a boil. Add the dried pasta and cook according to the package instructions, undercooking by about one minute for al dente texture. Reserve one cup of pasta water before draining the pasta.
  3. Melt Butter and Season: While the pasta is almost done, melt the butter in a large skillet over medium heat. Add black pepper and cook for 30–60 seconds until fragrant and the butter is very lightly browned.
  4. Add Miso Mixture: Whisk the miso mixture into the melted butter in the skillet. The sauce might appear slightly uneven at this point, which is normal.
  5. Add Pasta Water and Simmer: Pour in 1/2 cup of the reserved pasta water and whisk vigorously. Let the sauce gently simmer for one minute to blend flavors.
  6. Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat evenly. Spread the pasta in an even layer in the skillet.
  7. Melting Parmesan: Reduce the heat to low. Evenly sprinkle the finely grated Parmesan cheese over the pasta. Allow it to melt for 1–2 minutes without stirring, ensuring very low heat to avoid sticking.
  8. Finish Sauce: Using tongs, continuously spin the pasta for 20–30 seconds until a silky, smooth sauce forms. Add a splash more pasta water if the sauce is too thick.
  9. Serve: Serve the pasta immediately, garnished with lemon zest and a sprinkle of furikake if desired.
  10. Optional: Watch the accompanying video to follow the process visually and ensure perfect results.

Notes

  • Undercook the pasta slightly to ensure it finishes cooking in the sauce, absorbing flavors and maintaining a perfect texture.
  • Use very finely grated Parmesan to allow smooth melting without clumping.
  • Furikake adds a pleasant umami and seaweed crunch but can be omitted for a simpler dish.
  • Adjust the amount of miso paste to taste, starting with 1 tablespoon and increasing if you prefer a stronger umami flavor.
  • For a vegan version, substitute butter with plant-based butter and Parmesan with nutritional yeast or vegan cheese alternatives.

Find it online: https://yumntasty.com/miso-butter-pasta-recipe/