Crazy Vegan Kitchen

Easy and simple vegan recipes.

  • Vegan Recipe Index
    • Mains
    • Desserts
    • Salads & Sides
    • Breakfast
    • Drinks & Juices
  • Who Am I?
    • Get in touch
  • Articles
Home » Mains » Pasta » Miso Pasta

Miso Pasta

Last updated on January 3, 2023 By Crazy Vegan 4 Comments

Jump to Recipe Print Recipe

Learn to prepare smooth and creamy miso pasta in a few simple steps. Ready in less than 10 minutes, this creamy goodness can be made in the comfort of your own kitchen! 

miso pasta.

Down with sun-dried tomato pasta and rainbow pasta, we now have miso pasta next in line!

It tastes so good that you’ll want to have it every day! 

FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS

    Table of Contents
    • What is miso?
    • Ingredients needed
    • How to make miso pasta
    • Tips to make the best recipe
    • Flavor variations
    • Storage instructions 
    • More pasta recipes to try
    • Frequently asked questions

    What is miso?

    Miso is a traditional Japanese seasoning that is made by fermenting soybeans with koji and salt. It offers tastes a nut-buttery texture varying from smooth to chunky and tastes tangy, salty, and savory.

    We like adding it to our pasta sauce because it transforms the flavor. You’ll love it, too, because: 

    • Uses Simple ingredients. Prepared using pantry staples like miso paste, pasta, and parmesan.
    • Savory taste. miso is famous for having an umami flavor, and this pasta will tick all those tastebud boxes.
    • Healthy. Did you know miso is full of health benefits? It’s great for immunity and packed with fiber too.

    What I love most about this recipe is how versatile it is. It’s great on its own, or serve it with some protein for a well-balanced meal!

    Ingredients needed

    As mentioned earlier, this recipe calls for simple, everyday ingredients that you’ll likely have on hand. Here is what you’ll need: 

    • Pasta. We used bucatini pasta for this recipe, but any pasta works.
    • Miso paste. It’s made from fermented soybeans and is added to the sauce.
    • Shallots. Finely chopped.
    • Salt and pepper. To season.
    • Garlic. Diced.
    • Olive oil. To sautee.
    • Lemon. Juiced. 
    • Butter. Use unsalted butter. 
    • Parmesan. Grated. 

    How to make miso pasta

    This simple pasta recipe follows a quick 4-step process. Ready to whip some up?

    Step 1: Boil pasta

    Set a pot of water to boil and generously salt the water for the pasta to absorb flavor. Once boiling, add pasta and boil till tenderized and drain. Save some of the pasta water.

    Step 2: Prepare the miso

    Add olive oil to a large pan with the shallots, garlic, salt, and pepper to cook them over medium heat till tender, no more than 4 minutes. Add lemon juice and butter to melt before adding miso paste and the reserved pasta water while stirring till smooth and well combined.

    Step 3: Bring the sauce to simmer

    Once combined, lower the heat and let the sauce simmer to thicken a little. Add the grated parmesan and mix well.

    Step 4: Combine pasta and sauce

    Add the boiled pasta to the saucepan. Toss the pasta thoroughly so it is evenly coated with the sauce.

    miso spaghetti.

    Tips to make the best recipe

    • Keep a firm eye on the pasta as it’s cooking. Aim for tender on the outside with a firm and chewy core.
    • If the sauce is too runny, add cornstarch and reserved pasta water and simmer to thicken it.
    • Make sure to turn off the heat when adding the last of the grated parmesan, as it dissolves fairly easily.

    Flavor variations

    The beauty of this pasta recipe is just how easy it is to customize. Here are some suggestions:

    • Miso paste variation. Use dark red miso instead of a lighter-colored one if you want a stronger, more pungent taste.
    • Add mushrooms. A blend of your favorite mushrooms sauteed in garlic adds an earthy and aromatic touch to the pasta.
    • Use onions. Instead of shallots, you can use onions as they pack more heat and a stronger flavor.

    Storage instructions 

    To store. Using an air-tight food container, any leftovers can be refrigerated for up to 3 days.

    To freeze. It can be frozen using freezer-safe bags or air-tight containers for up to 3 months.

    To reheat.  Lightly splash with water before reheating in a saucepan or microwave.

    miso butter pasta.

    More pasta recipes to try

    • Aglio E Olio
    • Roasted red pepper pasta
    • Mac and cheese
    • Mushroom pasta
    • Vegan pasta salad

    Frequently asked questions

    What goes well with miso paste? 

    You can add it to countless meals. Mix some in your ramen noodles or mashed potatoes to spice them up, or use it as a salad dressing.

    What flavors go well with miso? 

    Miso goes great with strong and rich flavors. Nutty and starchy flavors seem almost to enhance it’s flavor a notch.

    miso pasta recipe.

    Miso Pasta

    Crazy Vegan Kitchen
    Learn to prepare smooth and creamy miso pasta in a few simple steps. Ready in less than 10 minutes, this creamy goodness can be made in the comfort of your kitchen! 
    5 from 3 votes
    Print Recipe
    Prep Time 1 min
    Cook Time 10 mins
    Total Time 11 mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 193 kcal

    Ingredients
      

    • 4 1/2 cups Baby Spinach
    • 2 teaspoons White Miso
    • 1 1/2 cups Cilantro
    • 1 tablespoon Sesame Oil
    • 1/4 cup Vegetable Oil
    • 1/4 cup Vegetable Broth
    • 1 teaspoon Garlic Minced
    • 1 teaspoon Rice Vinegar
    • 1/2 teaspoon Sugar
    • 1/4 teaspoon Salt to taste
    • 8 ounces pasta 250g Dry Pasta or Ramen Noodles
    • 1 tablespoon Sesame Seeds Toasted, for garnishing

    Instructions
     

    • In a large pot, bring water to a boil, add a liberal amount of salt and cook Pasta according to directions.
    • Meanwhile, combine Baby Spinach, Miso, Cilantro, Sesame Oil, Vegetable Oil, Broth, Garlic, Rice Vinegar, and Sugar. Blend till smooth, and then taste and adjust levels of Salt if necessary. Set aside.
    • When pasta is cooked, drain and reserve 1/3 cup of the cooking water.
    • Combine sauce with cooked pasta, adding a few tablespoons of the reserved cooking liquid at a time if necessary, to loosen the sauce up.
    • Serve pasta on plates and sprinkle with toasted Sesame Seeds before enjoying!

    Notes

    TO STORE: Using an air-tight food container, any leftovers can be refrigerated for up to 3 days.
    TO FREEZE: It can be frozen using freezer-safe bags or air-tight containers for up to 3 months.
    TO REHEAT: Lightly splash with water before reheating in a saucepan or microwave.

    Nutrition

    Serving: 1servingCalories: 193kcalCarbohydrates: 7gProtein: 3gFat: 19gSaturated Fat: 12gSodium: 497mgPotassium: 426mgFiber: 2gSugar: 3gVitamin A: 3849IUVitamin C: 15mgCalcium: 67mgIron: 2mg
    Keyword miso pasta
    Tried this recipe?Let us know how it was!
    • Facebook
    « Green Curry Fried Rice
    Vegan Jambalaya »

    FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS

      Comments

      1. fiona says

        at

        Hi I love your recipes...are you intending to write a book ? I think you should as it would be a real blessing and advantage to the Vegan world and help many more people to go Vegan. I would certainly buy it.... Have you thought of approaching a publisher..? I think you should :) Thankyou anyway for these amazing delicious recipes and helping animals by enabling more to go vegan... :) God bless you for all this work
        Reply
        • Amrita says

          at

          Hey Fiona! Oh, a book is a dream of mine. I would most definitely love to publish one some day, but I don't have the resources at the moment :( Thank you so much for your encouragement, it means the world!
          Reply

      Talk Back To Me Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      Amrita @ Crazy Vegan Kitchen
      I'm the crazy cat behind this blog. Curious? Find out more about me.


      FREE SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS


        Copyright © 2023 · Foodie Pro Theme On Genesis Framework · WordPress · Privacy Policy & Disclosure. · Log in