Miso Butter Pasta Dish (Print Version)

Silky noodles tossed in umami-rich miso butter sauce with garlic and a hint of Parmesan cheese.

# What You Need:

→ 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

# How To Make:

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 pasta cooking water, then drain the pasta.
02 - In a small bowl, combine softened unsalted butter with white miso paste. Stir until smooth and well integrated.
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 but not browned.
04 - Reduce heat to low. Add the miso butter mixture to the skillet and stir until completely melted and combined with the garlic oil.
05 - Add the drained pasta to the skillet. Toss to coat the noodles evenly, gradually adding reserved pasta cooking water until the sauce achieves a silky, clingy consistency.
06 - Stir in freshly ground black pepper and red pepper flakes, if using. Remove the skillet from heat, sprinkle Parmesan cheese over the pasta and toss gently to combine.
07 - Plate immediately. Garnish with chopped fresh chives or scallions and a squeeze of fresh lemon juice. Serve lemon wedges alongside.

# Expert Advice:

01 -
  • It comes together in the time it takes water to boil, so you're eating dinner before you realize how hungry you were.
  • Miso gives it a savory depth that makes you feel like you've been cooking all day, even though you haven't.
  • It's the kind of dish that works perfectly alone or as a canvas for whatever vegetables you have hiding in the fridge.
02 -
  • Don't skip reserving the pasta water—it's the difference between a dish that clings to the noodles and one that separates and looks dry on the plate.
  • Keep the heat low once you add the miso butter, because high heat can make the sauce break and the miso taste sharp instead of round and savory.
03 -
  • If you can't find white miso, chickpea miso or even a lighter red miso works, though the flavor will shift slightly darker and earthier.
  • Toss everything off heat once the Parmesan goes in, because continuing to cook can make the cheese grainy and the miso taste a little sharp.
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