Creamy, garlicky, and full of umami — this Miso Pasta Recipe is comfort food with a twist. The salty richness of miso paste meets the silkiness of butter and cream, creating a sauce that clings perfectly to your favorite pasta. It’s quick enough for a weeknight and elegant enough for guests — a delicious East-meets-West fusion that turns simple ingredients into something extraordinary.
Table of Contents
Why You’ll Love This Miso Pasta
This dish combines Japanese-inspired flavor with Italian comfort in one creamy bowl.
- Ready in under 20 minutes
- Deep, savory umami flavor
- Simple pantry ingredients
- One-pan sauce with minimal cleanup
- Easy to customize with your favorite herbs or proteins
- Pairs beautifully with wine or roasted vegetables
When I first tried adding miso to pasta sauce, it was one of those “why didn’t I do this sooner?” moments. The miso adds a nutty, salty richness that transforms cream and butter into something complex and unforgettable.
Ingredients You’ll Need
Each ingredient plays a role in balancing creaminess, saltiness, and brightness.
Main Ingredients
- 200 g dried pasta (or 300 g fresh) – spaghetti, linguine, or fettuccine work best
- 1½ tbsp white miso paste – mild and slightly sweet; adds deep umami flavor
- 1½ tbsp hot water – to dissolve miso smoothly
- 1 tbsp butter – for richness and silkiness
- 3 garlic cloves, finely chopped – adds aromatic depth
- ¾ cup heavy cream – creates a luscious, velvety sauce
- ½ tsp black pepper – enhances flavor and warmth
- 40 g Parmesan cheese, finely grated – adds nutty, salty complexity
- 1 tbsp fresh lemon juice – balances the richness
- 1 tbsp fresh rosemary leaves (or herbs of choice) – adds freshness and aroma
Optional Add-Ons or Substitutes
- Swap rosemary for basil, parsley, or thyme
- Add sautéed mushrooms for earthy depth
- Toss in spinach or kale for a veggie boost
- Use oat cream for a dairy-free version
- Add a sprinkle of chili flakes for heat
- Pair with Creamy Truffle Mushroom Pasta for a gourmet night in
Step-by-Step Instructions
Simple steps, luxurious flavor — this pasta is foolproof and fast.
- Cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
- Mix miso and hot water in a small bowl until smooth. (Jake tip: dissolving first keeps the sauce silky.)
- Melt butter in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant — don’t brown it.
- Pour in cream and simmer gently for 1–2 minutes.
- Stir in miso mixture and black pepper, whisking until creamy and smooth.
- Add cooked pasta to the skillet, tossing to coat evenly.
- Stir in Parmesan cheese, allowing it to melt into the sauce.
- Finish with lemon juice and rosemary, stirring briefly to combine.
- Adjust texture with reserved pasta water if needed. Serve immediately.
Quick Reminders:
- Never boil the sauce after adding miso — it can separate
- Adjust salt only after tasting (miso and Parmesan add plenty)
- Reserve pasta water — it’s your secret to glossy sauce
- Fresh herbs and lemon keep it balanced
- Serve hot for the creamiest consistency
Expert Tips for Success
These little details make all the difference for restaurant-quality results.
- Use white or yellow miso for subtle flavor — red miso is too strong
- Always dissolve miso before adding to cream
- Whisk continuously to keep the sauce smooth
- Add Parmesan off-heat to prevent clumping
- Try with shrimp, chicken, or tofu for extra protein
- Love creamy pasta? You’ll also enjoy Creamy Parmesan Beef Rigatoni
- Garnish with a drizzle of olive oil for a glossy finish
Serving Suggestions
This creamy miso pasta pairs beautifully with light sides and fresh flavors.
- Serve with Garlic Parmesan Dinner Rolls for a complete meal
- Pair with roasted vegetables or a crisp green salad
- Sprinkle with toasted sesame seeds for a Japanese-inspired twist
- Add grilled chicken or shrimp for protein
- Finish with a squeeze of extra lemon for brightness
Storing and Reheating
This pasta is best enjoyed fresh, but leftovers keep well too.
How to Store It
- Store in an airtight container up to 3 days in the fridge
- Avoid freezing — cream sauces can separate
- Keep a bit of pasta water when storing to refresh texture later
How to Reheat It
- Stovetop: Reheat gently over low heat with a splash of cream or milk
- Microwave: Warm in short intervals, stirring in between
- Avoid overheating to keep the sauce creamy
Nutrition Information (Per Serving)
- Calories: 560
- Carbohydrates: 45g
- Protein: 15g
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Cholesterol: 105mg
- Sodium: 820mg
- Fiber: 2g
- Sugar: 3g
- Calcium: 190mg
- Iron: 2mg
- Potassium: 220mg
Frequently Asked Questions
Can I make this recipe vegan?
Yes! Use plant-based cream, vegan butter, and nutritional yeast instead of Parmesan.
Can I use another type of miso?
White miso is best for mild flavor; red miso will make it saltier and more intense.
Can I make this ahead?
You can make the sauce ahead and store it separately. Combine with fresh pasta just before serving.
Final Thoughts
This Miso Pasta blends the best of Japanese umami and Italian comfort — creamy, rich, and perfectly balanced. It’s the kind of meal that feels indulgent yet effortless, ideal for cozy dinners or impressing guests.
- Dissolve miso first for smoothness
- Don’t skip the lemon — it brightens everything
- Serve immediately and savor every creamy, garlicky bite
Miso Pasta
Ingredients
Equipment
Method
- Cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
- In a small bowl, mix miso paste with hot water until smooth.
- Melt butter in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add heavy cream and simmer gently for 1–2 minutes.
- Stir in miso mixture and black pepper. Whisk until the sauce is creamy and smooth.
- Add cooked pasta and toss to coat evenly with the sauce.
- Stir in Parmesan cheese until melted and combined.
- Add lemon juice and rosemary. Stir briefly to combine. Adjust consistency with reserved pasta water if needed.
- Serve immediately while hot and creamy.
Nutrition
Notes
- Use white miso for balanced flavor. Avoid boiling the sauce after adding miso. Adjust salt carefully due to miso and Parmesan.
- Best served fresh. Add sautéed mushrooms or spinach for variation.
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