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!
It tastes so good that you’ll want to have it every day!
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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!
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.
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.
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.
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.
More pasta recipes to try
Frequently asked questions
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.
Miso goes great with strong and rich flavors. Nutty and starchy flavors seem almost to enhance it’s flavor a notch.
- 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
- 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!