Miso Butter Pasta Delight (Print version)

Silky noodles coated in umami-rich miso butter, garlic, and Parmesan for a flavorful quick meal.

# 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 the pasta until al dente according to package instructions. Reserve 1 cup of pasta cooking water, then drain the pasta.
02 - Combine softened butter and miso paste in a small bowl, mixing until smooth.
03 - Heat extra-virgin olive oil in a large skillet over medium heat. Sauté garlic for 1 to 2 minutes until fragrant but not browned.
04 - Reduce heat to low and add the miso butter mixture to the skillet. Stir continuously until fully melted and combined with the oil and garlic.
05 - Add the drained pasta to the skillet and toss to coat evenly. Gradually add reserved pasta water to achieve a silky sauce that adheres to the noodles.
06 - Stir in freshly ground black pepper and red pepper flakes if using. Remove from heat, sprinkle Parmesan cheese over the pasta, and toss to incorporate.
07 - Plate the pasta immediately. Garnish with chopped chives or scallions and serve with lemon wedges for squeezing.

# Expert tips:

01 -
  • It tastes like you've been cooking for hours, but your hands are barely dirty in fifteen minutes.
  • The miso transforms everyday butter into something savory and complex that doesn't need heavy cream or fancy additions.
  • It's the kind of dish that works just as well when you're feeding yourself alone as when friends show up unexpectedly hungry.
02 -
  • Don't skip reserving the pasta water—it's the difference between a heavy, oily dish and one that's silky and clings to the noodles like it was meant to.
  • Miso paste is salty, so taste before adding more salt, or you'll end up with something that makes your lips pucker in the wrong way.
  • Medium heat is your friend when building this sauce—high heat will brown the garlic and turn your umami into bitter, and that's a one-way street.
03 -
  • Save your pasta water before you drain—having that starchy liquid on hand transforms this from a dish that could go wrong into one that almost can't, because you can adjust the sauce consistency in real time.
  • Toast your Parmesan in a small dry pan for thirty seconds before grating if you want the final dish to taste even more nutty and complex, though this is pushing it toward perfection and away from the speed that makes this recipe beautiful in the first place.
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