Creamy Miso Pasta

Miso pasta in bowl next to small bowl of furikake.

Course: Main Course

Cuisine: Italian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 575kcal

Author: Platings and Pairings

This easy Miso Pasta brings Japanese miso, Italian romano cheese, and lots of garlic together in a rich and creamy sauce that’s perfect for spaghetti. This straightforward recipe delivers a profound, gourmet flavor. A sprinkle of furikake before serving takes it over the top!

Print Recipe

Equipment

Ingredients

12 ounces bucatini or spaghetti or linguine
4 Tablespoons butter unsalted
3 cloves garlic mined
4 Tablespoons white miso
1 ¼ cups romano cheese finely grated, use a microplane for best results (or parmesan)
1 teaspoon black pepper
Salt + Pepper to taste

For Topping

Instructions

Bring a large pot of salted water to a boil. Add the 12 ounces bucatini and cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the pasta water, then drain the pasta.
In a large skillet, melt the 4 Tablespoons butter. Add the 3 cloves garlic, and cook for about 30 seconds, until fragrant. Then, whisk in the 4 Tablespoons white miso and 1 ¼ cups pasta water, until smooth. Add the pasta, 1 ¼ cups romano cheese and pepper, and cook 2-3 minutes, tossing constantly, until the cheese is melted and the pasta is coated in the sauce. Add additional pasta water, as needed, until the desired consistency is reached.
Season with additional salt and pepper, to taste.
Divide among shallow bowls and sprinkle with furikake and green onions.

Video

Notes

Tips and tricks

Undercook your pasta so that when you add it to the skillet with the sauce, it finishes cooking to a perfect al dente.
The butter should not be smoking in the skillet after it’s melted. If it’s too hot, the garlic will seize up and burn. The goal is to gently saute the cloves just until they start to smell delicious (this only takes 30 seconds or so).
If you’re looking for a fresh burst of acidity, squeeze half of a lemon into the sauce. You may as well toss in some fresh lemon zest too!

How to make ahead & store

The sauce-coated pasta is best enjoyed hot out of the pan. The leftovers can be stored in the fridge for 1 or 2 days but will lose their creamy, saucy consistency as the noodles soak up the miso pasta sauce.
In that case, when it’s time to eat, reheat the pasta in a skillet over medium heat. Add a splash of water, milk or cream, and/or more grated cheese to help achieve the same consistency as before.

Nutrition