Creamy Miso Pasta with Cheesy Miso Butter Pasta Sauce

Easy Miso Pasta

This miso pasta is the definition of easy. Once your pasta is cooked al dente, it only takes about 10 minutes to come together.

I almost thought this pasta was too easy to be a blog recipe, too simple. This may be an easy recipe, but it has a luxurious flavor reminiscent of the white wine butter sauce for shrimp scampi.

Speaking of shrimp, if you want to pair some protein with this miso pasta for a complete meal, I suggest prawns or shrimp. Steam them or grill them to serve with this flavorful miso butter pasta. Marinated grilled chicken would also be great if you aren’t a seafood fan.

Cheesy Miso Butter Pasta Sauce

At first, I was a little wary of combining cheese and miso. I’m not sure why; I guess it’s just something I hadn’t tried before. Both miso and parmesan cheese are salty and fermented, so their flavors naturally pair well.

Now let’s talk cheese. For this recipe, I recommend aged parmesan. However, you can sub for aged cheddar or gouda with great results. Try sticking to hard-aged cheese, though, for the best flavor.

To make the sauce, you also need miso butter. It’s easy to make; click here for my whipped miso butter recipe. If you don’t feel like whipping some miso butter, you can just combine 2 tablespoons of miso and 8 tablespoons of room-temperature butter.

How to Make The Best Miso Pasta

Here are all the ingredients you need to make this delicious pasta with miso butter:

• Sea salt
• 16 ounces linguine pasta
• 8 tablespoons Miso Butter
• 1 shallot minced
• 2 tablespoons lemon juice
• 1 1/2 cups reserved pasta cooking water
• 1 cup Parmesan, finely grated
• 1/4 cup parsley, chopped
• Black pepper, to taste

To prepare the pasta sauce, you’ll need a big frying pan with sides. The pan should have enough room for you to stir the noodles around.

First, you’ll heat half the miso butter and all the chopped shallot until the shallots begin to brown. Then, you’ll deglaze the pan with lemon juice and let it caramelize before deglazing again with reserved pasta water.

Next, add the rest of the miso butter and whisk over medium heat to combine and simmer until the sauce is reduced a little. Last, add the pasta and cheese and cook, stirring vigorously with tongs, until the cheese is melted and the sauce coats all the noodles. Stir in some parsley and freshly cracked black pepper to finish.

More Recipes to Try

• Easy Whipped Miso Butter Recipe
• Simple and Creamy Vegan Pumpkin Alfredo
• Venison Osso Buco with Miso Braised Leeks and Mushrooms

Pasta & Noodles

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Creamy Miso Pasta with Cheesy Miso Butter Pasta Sauce

Try this creamy miso pasta with cheesy miso butter pasta sauce for an easy but fancy dinner that comes together in just 20 minutes. Pair with shrimp or chicken for a delicious meal.

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• Prep: 10 minutes
• Cook: 10 minutes
• Total Time: 20 minutes

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Ingredients

• Sea salt
• 16 ounces linguine pasta
• 8 tablespoons Miso Butter
• 1 shallot minced
• 2 tablespoons lemon juice
• 1 1/2 cup reserved pasta cooking water
• 1 cup aged parmesan, finely grated
• 1/8 cup fresh parsley, chopped
• Black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook, occasionally stirring, until just not quite al dente.
2. Reserve 1 1/2 cups pasta water, then drain the pasta.
3. In a pan, heat half the miso butter and chopped shallot until the shallots begin to brown.
4. Deglaze the pan with lemon juice and let it caramelize.
5. Deglaze again with the pasta water. 
6. Add the rest of the miso butter and whisk over medium heat to combine.
7. Simmer until the sauce is slightly reduced.
8. Add the pasta and toss to coat the noodles. turn the heat very low, and add the cheese and toss until the cheese is melted and the sauce coats all the noodles.
9. Add in the parsley and fresh cracked black pepper.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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