Save to Pinterest I stumbled onto this combination during a chaotic Tuesday when I had butter miso and pasta but no clear plan. The first bite stopped me in my tracks. Now its the dish I make when I want something that feels luxurious but comes together in the time it takes to boil water.
Last winter my friend Lena came over exhausted from a twelve hour shift at the hospital. I made this in twenty minutes while she talked about her day. She ate the entire bowl sitting on my couch then asked if I could teach her the recipe before she even put on her coat to leave.
Ingredients
- 350 g (12 oz) spaghetti or linguine: Long strands catch the sauce beautifully though any pasta works in a pinch
- Salt for pasta water: This is your only chance to season the noodles themselves so dont be shy
- 60 g (4 tbsp) unsalted butter softened: Softening it first makes mixing with miso effortless and prevents grainy sauce
- 2 tbsp white miso paste: White miso has a gentler sweeter flavor that complements butter without overpowering
- 2 tbsp extra virgin olive oil: Adds fruity depth and prevents the butter from burning too quickly
- 4 garlic cloves finely minced: Fresh garlic is non negotiable here jarred garlic lacks the aromatic punch you need
- 1 tsp freshly ground black pepper: Grind it right before adding for the most potent aroma
- 1/4 tsp red pepper flakes optional: I always add this because the gentle heat balances the richness perfectly
- 40 g (1/2 cup) grated Parmesan cheese: Use freshly grated if you can it melts into the sauce instead of sitting on top
- 2 tbsp chopped fresh chives or scallions: These add a fresh bite that cuts through all that buttery richness
- Lemon wedges to serve: The acid at the end is what makes each bite sing instead of feeling heavy
Instructions
- Get your pasta water ready:
- Bring a large pot of salted water to boil and cook pasta until al dente then reserve that cup of starchy cooking water before draining.
- Make the miso butter base:
- While the pasta cooks mash the softened butter and miso paste together in a small bowl until completely smooth.
- Build your aromatics:
- Heat olive oil in a large skillet over medium heat and sauté the garlic for one to two minutes until fragrant but pale.
- Melt it all together:
- Turn the heat to low add the miso butter mixture and stir until melted and incorporated.
- Coat the noodles:
- Add the drained pasta to the skillet and toss while adding pasta water a splash at a time until glossy.
- Season and finish:
- Stir in both peppers remove from heat then toss with Parmesan until melted and clinging.
- Serve with brightness:
- Plate immediately topped with chives and offer lemon wedges so everyone can adjust the acid to taste.
Save to Pinterest This recipe became my go to for dinner parties because I can spend time with people instead of being stuck at the stove. Everyone assumes it took hours to develop such depth of flavor.
Making It Your Own
I love adding sautéed mushrooms when I want more substance or wilted spinach for color and vitamins. The sauce is generous enough to coat extra vegetables without becoming sparse. Sometimes I throw in steamed broccoli right at the end just to add something bright green to the bowl.
Protein Additions
A poached egg on top transforms this into breakfast for dinner. The yolk mixes with the miso butter creating an even richer sauce that I honestly dream about. Shredded chicken or pan fried tofu work perfectly if you need something more substantial.
Vegan Variations
Swap the butter for a high quality plant based version and use nutritional yeast instead of Parmesan. The umami from miso carries the dish so well that most people dont notice the difference. I served this to my vegan sister and she asked for the recipe before leaving.
- Keep your lemon wedges on the table not pre squeezed over the pasta
- Grind fresh pepper at the end to maintain its aromatic punch
- Eat this immediately while the sauce is still glossy and warm
Save to Pinterest Sometimes the simplest recipes are the ones that stick with you longest. This one has earned its permanent place in my rotation and I hope it finds a home in yours too.
Recipe FAQs
- → What type of pasta works best with miso butter sauce?
Long noodles like spaghetti or linguine hold the silky miso butter sauce well, allowing each strand to be evenly coated.
- → Can I substitute Parmesan cheese in this dish?
Yes, nutritional yeast is a great alternative for a similar savory, cheesy flavor, especially for dairy-free variations.
- → How do I prevent the garlic from burning during sautéing?
Sauté garlic on medium heat just until fragrant, about 1–2 minutes, stirring frequently to avoid browning.
- → What is the purpose of reserving pasta cooking water?
Adding reserved pasta water helps loosen the sauce and allows it to cling better to the noodles, creating a smooth, silky texture.
- → Are there ways to add more vegetables to this dish?
Sautéed mushrooms, wilted spinach, or steamed broccoli can be incorporated for added flavor and nutrition.
- → Can I add protein to this dish?
Topping with a poached or soft-boiled egg adds a rich, creamy protein boost complementing the savory sauce.