Miso Butter Pasta Dish (Printable)

Silky noodles tossed in rich miso butter sauce with garlic and Parmesan for a quick, savory meal.

# Ingredient List:

→ 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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine until al dente according to package instructions. Reserve 1 cup of the pasta cooking water, then drain.
02 - In a small bowl, combine softened butter and white miso paste. Mix until smooth and fully incorporated.
03 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
04 - Reduce heat to low. Add the miso butter mixture to the skillet, stirring until melted and evenly combined with the garlic oil.
05 - Add drained pasta to the skillet and toss to coat. Gradually add reserved pasta water, stirring continuously until the sauce achieves a silky texture and clings to the noodles.
06 - Incorporate freshly ground black pepper and red pepper flakes if desired. Remove from heat, then sprinkle with grated Parmesan cheese. Toss gently to blend.
07 - Plate immediately, garnishing with chopped chives or scallions and a squeeze of fresh lemon juice to brighten flavors.

# Expert Advice:

01 -
  • It comes together in 25 minutes, which means weeknight dinner just got a serious upgrade.
  • The miso butter creates this glossy, savory coating that makes even simple pasta feel luxurious.
  • It's a secret handshake between Japanese and Italian cooking that somehow feels like home.
02 -
  • Never skip reserving pasta water—it's the secret to achieving that glossy, clingy sauce instead of a greasy coating.
  • Low heat is your friend once the miso butter goes in; high heat can separate the sauce and make it break.
  • Taste as you go; miso is salty, so you might not need extra seasoning.
03 -
  • Keep a jar of miso paste in your fridge always—it's the one ingredient that transforms ordinary pasta into something memorable.
  • Grate your Parmesan fresh from a block using a microplane; pre-grated cheese never melts quite right into the sauce.
  • Don't cook the garlic until it's golden brown; stop it at light blonde, almost fragrant but not yet colored.
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