My 5 ingredient miso pasta turns pantry staples into something you’d swear came from a restaurant kitchen. Butter, garlic, and miso melt together into a rich, savory sauce that clings to every strand of bucatini.
Reasons to Make This Tonight
- Ready in a Flash: From stove to table in just 20 minutes, so it’s perfect for busy weeknights.
- Big Flavor, Few Ingredients: Butter, garlic, and miso team up for a sauce that tastes way more complex than it is.
- Easy to Serve: Enjoy it on its own or pair it with grilled chicken, shrimp, salmon, or a fresh salad for a complete dinner.
Ingredients for Miso Pasta
- Miso: White, yellow, or red miso all work. I used red miso for its bold, umami flavor, while white miso has a milder, slightly sweeter taste.
- Pasta: Bucatini is my favorite because its thick, hollow shape holds onto the sauce. Spaghetti or linguine are great substitutes.
- Garnishes: Finish with furikake for extra umami, or try sliced nori, green onions, sesame seeds, or chili crisp for a little heat.
- Watch the Salt: Since the recipe uses salted butter, miso, and Parmesan, I skip salting the pasta water. If you prefer a less salty dish, use unsalted butter and white miso paste.
How to Make Miso Pasta
This miso pasta recipe is all about letting a few simple ingredients shine. The butter, garlic, miso, and Parmesan create a creamy sauce that comes together in minutes. Once the pasta is tossed in the sauce, dinner is ready! For more simple pasta recipes, check out my Spaghetti alla Nerano and dirty spaghetti next!
- Cook the Pasta: Bring a large pot of water to a boil. Cook bucatini according to package directions until just al dente. Reserve 1 cup of pasta water and set aside. Drain the pasta.
- Sauté the Garlic: In a large skillet over medium heat, add butter and minced garlic. Cook the garlic for 1-2 minutes until fragrant.
- Make the Sauce: Add miso and the pasta water to the pan. Whisk the sauce until smooth.
- Combine and Serve: Add the cooked pasta to the skillet with the sauce and parmesan cheese. Toss the pasta in the sauce until evenly coated. Serve immediately and garnish with furikake or nori flakes if desired.
Alyssa’s Pro Tip
Save the Pasta Water: Before draining your pasta, reserve about 1 cup of the water. The starchy water helps the miso butter sauce come together, creating a smooth, creamy texture that coats every strand of pasta. Don’t skip this step, it’s the secret to a silky sauce!
Must Have Tools For This Recipe
- Large Pot: A large pot gives the pasta plenty of space to cook evenly and prevents the noodles from sticking together.
- Large Skillet: To make the sauce and toss the pasta with it.
- Whisk: Use a whisk to mix up the sauce.
Miso Pasta
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Equipment
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1 Large pot
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1 Large Skillet
Ingredients
- 12 ounces bucatini
- 6 ounces butter I used salted
- 3 cloves minced garlic
- ¼ cup miso I used red miso
- ¾ cup grated Parmesan
- furikake or nori flakes optional for garnish
Instructions
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Bring a large pot of water to a boil and cook 12 ounces bucatini according to package directions until just al dente. Reserve 1 cup of pasta water and set aside. Drain the pasta.
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In a large skillet over medium heat, add 6 ounces butter and 3 cloves minced garlic. Cook the garlic for 1-2 minutes until fragrant, then add ¼ cup miso and the pasta water. Whisk the sauce until smooth.
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Add the cooked pasta to the skillet with the sauce, along with ¾ cup grated Parmesan. Toss the pasta in the sauce until evenly coated. Serve immediately and garnish with furikake or nori flakes if desired.
Notes
Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. Add a splash of broth, water, or milk when reheating to keep the pasta creamy.
Nutrition
What to Serve With Miso Pasta
This pasta is delicious on its own, but it also pairs well with a few simple sides or a protein. Here are some of my favorites.
