Japanese-Inspired Miso Butter Pasta (Printable Version)

Creamy miso butter sauce coats tender pasta for a savory vegetarian fusion bursting with umami.

# What You'll Need:

→ Pasta

01 - 7 ounces spaghetti or linguine
02 - 1 tablespoon salt, for pasta water

→ Sauce

03 - 3 tablespoons unsalted butter
04 - 2 tablespoons white miso paste
05 - 2 cloves garlic, finely minced
06 - 1 tablespoon soy sauce
07 - 2 tablespoons reserved pasta cooking water
08 - 1 teaspoon toasted sesame oil
09 - 1 teaspoon lemon juice, optional

→ Garnish

10 - 2 tablespoons finely chopped scallions
11 - 1 tablespoon toasted sesame seeds
12 - Freshly ground black pepper, to taste
13 - Shredded nori or furikake, optional

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine according to package instructions until al dente. Reserve 2 to 3 tablespoons of pasta cooking water, then drain pasta thoroughly.
02 - While pasta cooks, melt unsalted butter in a large skillet over medium heat. Add finely minced garlic and sauté for 1 minute until aromatic.
03 - Add white miso paste and soy sauce to the skillet, whisking to combine. Incorporate 2 tablespoons reserved pasta water to loosen the mixture and achieve a cohesive sauce.
04 - Add the drained pasta directly to the skillet. Toss thoroughly to coat all noodles with the sauce. Drizzle toasted sesame oil and lemon juice (if using) over the pasta, then toss again for even distribution.
05 - Serve immediately, garnishing each portion with chopped scallions, toasted sesame seeds, freshly ground black pepper, and additional shredded nori or furikake if desired.

# Additional Tips::

01 -
  • Quick to prepare even on your busiest nights
  • Big bold flavor from only a handful of ingredients
  • Adaptable for vegetarian and gluten-free diets
  • A creative twist that makes pasta feel brand new
02 -
  • Packed with umami for maximum flavor impact
  • Vegetarian-friendly and easily made gluten-free
  • Ready from start to finish in under thirty minutes
03 -
  • Always reserve pasta water as the starch is key to a creamy non-clumpy sauce
  • Use gentle heat for melting butter with garlic so neither scorches
  • Taste before serving—different misos vary in saltiness so adjust accordingly
  • A dash of lemon or zest right before plating brightens and sharpens the flavors

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