4-Ingredient Miso Butter Pasta

miso butter pasta in a bowl with chopstix

5 from 1 vote

This easy miso butter pasta comes together in just 20 minutes with only 2 main ingredients. It’s creamy, cozy, and full of savory, umami flavor, that's perfect for a quick weeknight dinner.

Prep Time5

Cook Time12

Total Time17

Course: Dinner, pasta

Cuisine: American, Asian

Diet: Kosher, Vegetarian

Servings: people

Calories: 447kcal

Author: Marni Katz

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.

Notes

Make this dish with out the Parmesan cheese: Cook the noodles according to the package directions and once drained, return to the cooking pot. Then drizzle in the miso butter while stirring so that you cover every strand of the pasta.

Don’t forget the pasta water! It’s the key to making the sauce silky and helps the miso butter cling to the noodles. Use a glass measuring cup to take it out before you drain your pasta.

Use any pasta shape you like. Long noodles like spaghetti or linguine work great, but short pasta like shells or rotini hold the sauce beautifully too.

Make it your own: Add sautéed mushrooms, miso butter corn, or a sprinkle of sesame seeds to dress it up, but the base recipe is perfect as-is.

Nutrition