Miso Butter Pasta Dish (Print Version)

Silky noodles tossed in a rich miso butter glaze with garlic, Parmesan, and fresh herbs.

# Components:

→ 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. Cook spaghetti or linguine according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
02 - Combine softened butter and white miso paste in a small bowl, mixing until smooth.
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 without browning.
04 - Reduce heat to low and incorporate the miso butter mixture into the skillet. Stir continuously until melted and fully combined.
05 - Add the drained pasta to the skillet. Toss to coat evenly, gradually adding reserved pasta water until the sauce achieves a silky texture that clings to the noodles.
06 - Stir in freshly ground black pepper and optional red pepper flakes. Remove from heat and sprinkle grated Parmesan cheese over the pasta, tossing once more to combine.
07 - Plate immediately and garnish with chopped chives or scallions and a squeeze of fresh lemon juice.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen when you actually spent fifteen minutes.
  • The miso adds a depth of flavor that makes you feel like you've discovered a cooking secret.
  • You probably already have most of these ingredients hiding in your kitchen right now.
02 -
  • Don't skip reserving the pasta water—this starchy liquid is what transforms a heavy, separated sauce into something silky and luxurious that actually stays on the noodles.
  • Heat control matters more than you'd think; too much heat will break the butter and make the sauce look greasy instead of glossy, so keep that skillet on low once you add the miso butter.
03 -
  • Taste your pasta water before draining—if it's undersalted, the whole dish will fall flat no matter how good your miso butter is.
  • Buy your miso from a store where it's been refrigerated, because quality matters more for something this simple, and fresh miso tastes noticeably brighter and cleaner than aged versions that have been sitting on a shelf.
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