Some nights just call for pasta, and I'm not talking about a 100 layer lasagna or pot of all day simmering sauce. While those have their place, I'm talking about the kind of meal you can throw together in 15 minutes while the water boils and someone asks you again where their left shoe is. That's exactly where this 4-Ingredient Miso Butter Pasta comes in.
TL;DR - Miso Butter Pasta Quick Look
- 💛Why you'll love it: Inspired by my cozy go-to Garlic Butter Pasta, it's pasta with a burst of umami thanks to my homemade miso butter.
- #️⃣Number of Ingredients: 4
- ⏲️Prep Time: 5 minutes
- 🔥Cook Time: 15 minutes
- 🫛Add in extra veggies with ease: Add in mushrooms, miso butter corn or frozen edamame.
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Key Ingredients
- Pasta: Any shape works. Use what's in your pantry. That said, we usually go with spaghetti, linguine, fusilli.
- Miso butter: This can be made ahead of time and stored in the fridge or freezer.
- Grated Parmesan: Grate your own on a microplane from a wedge or buy it pre-grated in the refrigerated section (I like the Trader Joe's brand). Whatever you do, don't get the stuff in the green can, it won't melt into the sauce the same way.
- Pasta water: Don't forget to save about ½ cup before draining; it's key to getting that silky sauce. I use a glass measuring cup to take it out before I drain the pasta.
Optional Add-Ins & Toppings
If you've got an extra minute, here are a few of our favorite add-ins. They are totally optional, but great for stretching leftovers or using up odds and ends in the fridge.
- Sautéed mushrooms or baby spinach
- Frozen peas (toss them in with the pasta in the last minute of cooking)
- Grated parmesan or nutritional yeast for a cheesy vibe
- A soft-boiled or jammy egg on top (trust me, it's good, so good that I do the same thing with my pasta pangratto).
Mom Hack
Want to get your kids excited about this dish? Leave out "toppings" for them and let them add them to the miso butter pasta as they wish. Try sesame seeds, green onion, more grated Parm or even furikake seasoning. It's like adding sprinkles, but savory!
How to Make Miso Butter Pasta
Step 1: Cook the pasta
Boil your pasta in well-salted water according to the package directions. Before draining, reserve about ½ cup of pasta water, you'll need it for the sauce.
Step 2: Melt the miso butter
In the same pot (or a large skillet), melt 2-3 tablespoons of miso butter over low heat until smooth. Then add in the parm and pasta water and stir into a smooth sauce.
Step 3: Toss and coat the pasta
Return the drained pasta to the pot with the miso butter. Toss to coat, then slowly stir in splashes of the reserved pasta water if needed until the sauce is glossy and clinging to the noodles.
Step 4: Taste and serve
Give it a quick taste, adjust seasoning and garnish if desired. Serve immediately.
Storage & Reheating Tips
Leftovers? Lucky you ☺️
- Storage: Pop any leftover miso butter pasta into an airtight container and store it in the fridge for up to 3 days.
- Reheating: Warm it gently in the microwave or in a skillet with a splash of water or broth to loosen up the sauce. Stir and heat until it's nice and steamy.
More Super Simple Pasta Dishes
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📖 Recipe
4-Ingredient Miso Butter Pasta
Ingredients
- 8 TB Miso Butter (see recipe here)
- 16 oz long pasta (spaghetti, fettucine or angel hair)
- 2 cloves grated garlic (or two frozen garlic cubes)
- ½ cup Parmesan cheese (grated)
- ½ cup pasta water reserve from pasta cooking water
Instructions
- Bring the pasta water to a boil and add your pasta. Cook according to package directions. Drain the pasta, reserving the pasta cooking water.
- While the pasta cooks, in a large sauce pan, melt the miso butter. Add in the Parmesan cheese and pasta water slowly (you may need more or less depending on how the dish is coming together) and stir until you have a silky sauce.
- Add the cooked pasta into the miso butter sauce and toss to coat adding a little extra pasta water if need be.
- Taste, garnish if desired and serve hot.
Marni Katz says
This is my new favorite lunch with miso salmon mixed in. I can't get enough. Added charred broccoli as my veg.