This creamy miso butter pasta is rich and packed with deep umami flavor. Ready in 10 minutes, it’s an easy weeknight dinner you’ll want on repeat.
Don’t be deceived. This dish tastes way more complex than it looks.
Miso and butter together create a savory, well-rounded sauce that’s perfectly creamy, salty, and savory. A sprinkle of parmesan and roasted seaweed on top ties everything together.
And yes, the whole thing comes together in about 10 minutes, which makes it even better. A must-add to your dinner rotation!
What is Miso Paste?
Miso paste is a thick, salty, umami-packed paste made from fermented soybeans, salt, and a grain like rice or barley.
It’s deeply rich and savory. Depending on the type, it can be mildly sweet and mellow or bold, salty, and slightly funky.
Why You’ll Love This Creamy Miso Pasta
Here are three reasons this pasta deserves a spot in your weekly rotation.
- Simple but delicious. It looks basic, but don’t be deceived. Butter + miso = an explosion of umami flavor.
- A fusion of cuisines. Italian and Japanese flavors come together beautifully here. It’s simple, classic pasta with a bold, savory miso twist.
- So easy. The sauce comes together while the pasta boils, and you don’t even have to cook it. Once the pasta’s ready, you toss everything together and that’s it. About 10 minutes. Love.
Ingredients You’ll Need
Here’s everything that goes into this dish.
- Pasta. Any shape you like. Cook to al dente and reserve some pasta water before draining.
- Butter. Use good quality butter for the best flavor.
- Red miso. Red miso adds deep, bold umami, so a little goes a long way. You can use white or yellow miso for a milder taste.
- Garlic, pressed. Use fresh garlic for the best flavor.
- Green onion. Use the whites in the sauce for a stronger flavor, and the greens for garnish.
- Red pepper flakes. Adds heat. You can use black pepper instead if you prefer.
- Lemon juice. Balances the richness of the sauce.
- Shaved Parmesan. Adds a salty, nutty finish to the dish.
- Crushed roasted seaweed. Don’t skip this! I use the roasted seaweed snack packs from Costco. They add a nice pop of color, and their sweet-salty flavor pairs perfectly with miso.
What Type of Miso Should You Use?
I use red miso because it gives this pasta a deeper, saltier, more intense umami flavor that balances the richness of the butter beautifully.
But you can absolutely use other types depending on how bold, sweet, or mellow you want your sauce to taste.
- Red Miso (Aka Miso): Fermented the longest, dark in color, bold and salty with deep umami. Best if you want a strong, savory sauce.
- White Miso (Shiro Miso): Shorter fermentation, lighter in color, mild and slightly sweet. Great for a softer, creamier flavor.
- Yellow Miso (Shinshu Miso): Medium fermentation, balanced and versatile. A good middle-ground option.
How to Make Creamy Miso Butter Pasta
Got 10 minutes? That’s all you need to pull this dish together.
Make the miso butter sauce.
Combine softened butter, miso paste, garlic, green onion whites, red pepper flakes, and lemon juice in a large bowl. Mash and stir until smooth and well combined.
Toss and emulsify.
Add hot pasta to the bowl and toss to coat. Add a splash of reserved pasta water as needed to loosen the sauce and create a silky consistency.
Top with shaved Parmesan and crushed roasted seaweed. Enjoy!
Tips
Just a few things to remember while cooking:
- Salt the pasta water. Since miso is salty, you still want properly seasoned pasta so the sauce doesn’t taste flat.
- Toss while the pasta is hot. The heat from freshly drained pasta is what melts the butter and creates a glossy sauce. Work quickly.
- Add pasta water gradually. Start with a small splash and toss before adding more. This helps the sauce emulsify instead of turning watery.
- Switch up the miso. Use white miso for a milder, slightly sweeter flavor, or stick with red for a deeper, more intense umami.
- Make it creamier. Stir in a splash of cream or an extra pat of butter while tossing for a richer finish.
- Add Protein. Top with jammy eggs, grilled chicken thighs, or teriyaki salmon to turn it into a complete meal.
What to Serve with Miso Butter Pasta
This pasta is definitely carb-forward, so I like to add a solid protein to make it a more balanced meal.
- Air Fryer Teriyaki Salmon for sweet and savory contrast
- Korean Mayak (Soy-Marinated) Eggs for a rich, savory topping with a jammy center
- Air Fryer Chilean Sea Bass for a rich, buttery pairing
How to Store Leftovers
Creamy miso pasta is best enjoyed fresh, and it’s so easy to make that there’s really no reason not to. But if you have leftovers, store them in the fridge for up to 2 days. Reheat on the stove with a splash of water or broth to loosen the sauce.
Creamy Miso Butter Pasta (Easy 10-Minute Recipe)
Ingredients
- 8 ounces pasta
- ½ stick 4 tablespoons unsalted butter, softened
- 1 tablespoon red miso
- 1 clove garlic pressed
- 1 stalk green onion whites sliced
- 1 teaspoon red pepper flakes
- ½ tablespoon lemon juice
- ¼ cup pasta water
- Shaved Parmesan
- Crushed roasted seaweed
Instructions
- Cook the pasta in salted boiling water until al dente, about 9-10 minutes. Reserve some pasta water, then drain.
- While the pasta cooks, combine softened butter, miso paste, garlic, green onion whites, red pepper flakes, and lemon juice in a large bowl. Mash and stir until smooth and well combined.
- Add the hot drained pasta to the bowl and toss to coat. Add a splash of reserved pasta water as needed to loosen the sauce and create a silky consistency.
- Garnish with shaved Parmesan and crushed roasted seaweed before serving. Enjoy!
