Miso pasta is a simple and delicious dish that only requires 5 ingredients and a few minutes to throw together. It is salty, rich, and ooh so creamy!
I’ve said it once and I’ll say it again. I’m obsessed with miso. The flavor is just so unique yet so versatile (which means it’s destined for more than just miso soup!). So, when I tried miso pasta in a favorite restaurant, I obviously was going to recreate it at home.
This pasta relies on methods commonly used to make cacio e pepe. This requires you to whisk pasta water into the sauce to create a smooth and luscious sauce without cream.
So, let’s get that water boiling so we can start eating this creamy miso pasta!
Ingredients for Miso Pasta
This pasta only takes 5 ingredients to throw together. Plus, besides the miso, I bet you already have everything else in the pantry!
- Bucatini Pasta: This type of pasta is very similar to spaghetti pasta, except it is a little thicker and has a hole running down the center. It is great for this pasta because the shape allows it to soak up lots of the sauce! With that said, use any type of pasta you like or have on hand.
- Butter: Unsalted butter is a must for this miso butter sauce since miso is already quite salty.
- Miso Paste: Miso paste comes in three main categories based on how long it has been fermenting. For this recipe, I recommend using white miso paste because it is slightly sweeter and much milder (don’t have miso? here are my favorite miso substitutes)
- Black Pepper: Black pepper is a must for creamy pasta to break up the richness.
- Parmesan: To bring this pasta back to Italy, I knew I needed parmesan. I prefer to use freshly grated parmesan but pre-grated will work too!
What Is Bucatini?
Bucatini pasta may look like spaghetti, but it’s not! Bucatini is thicker than spaghetti because it is hollow inside. That hollow inside means lots of sauce can be soaked up with every bite!
How to make Miso Pasta
Making this miso pasta is stupid easy. Just mix, mix, and mix!
Step 1: Cook Pasta
Bring a large pot of heavily salted water to a boil. Cook bucatini according to instructions on the package until al dente. When finished, reserve 1 cup of the pasta water, and drain the rest.
What Is Al Dente?
Al dente defines how soft pasta is cooked. Al dente refers to pasta that is almost done but could still be cooked a minute or two longer. The pasta will be soft but still firm when bitten into.
Step 2: Make Sauce
In a large saute pan over medium heat, combine butter, miso, and pepper. Cook until butter is melted and pepper is fragrant about 2 minutes.
Step 3: Assemble
After draining the pasta and dumping it back into the large pot, add 1 cup of reserved pasta water, sauce, and parmesan. Stir vigorously for 2 minutes until the cheese is melted and the noodles are coated with sauce. Serve hot!
Recipe tips
Storage: Unfortunately, this pasta does not keep well in the fridge because the sauce becomes gluey. If you do have leftovers and store them in the fridge, reheat them in a pan with a little cream or water to smooth out the sauce again.
Mix-ins: While this recipe has limited ingredients, the sky’s the limit when it comes to what you can add! Try adding garlic, red chili flakes, or veggies like mushrooms, zucchini, or eggplant!
Why this Recipe Works
This recipe may seem like an impossible feat, but here is exactly why it is just perfect!
- Miso is packed with umami, meaning you need less ingredients to make a killer sauce.
- Bucatini is a fun noodle that’s like spaghetti (but thicker), making for a slight twist on a classic pasta dish.
- Pasta water is gold and allows you to make this super creamy sauce without adding cream. It emulsifies into a luscious sauce when mixed with miso and parmesan.
FAQs
Can I use other kinds of pasta?
Yes, of course! If you cannot find bucatini pasta, I recommend using a similarly shaped pasta or another one that can hold a lot of sauce. This could be as miso spaghetti or miso rigatoni. Gluten-free or vegan pasta could also be used. Feeling adventurous? You could even try using cooked spaghetti squash!
Can this recipe be made vegan?
Maybe – this recipe uses parmesan and butter and while there is some great vegan parmesan out there now, I have not tried them in this recipe. If you do try it, please let us know how it works! Just make sure your pasta is vegan. Vegan butter would be an easy swap to make.
You could also substitute the parmesan with Silk vegan heavy whipping cream which mixes wonderfully in pasta sauce. This will result in a similar texture but will not have as much flavor so adding some garlic could help add flavor.
Does miso contain soy?
Yes. Miso is dervided from soy. Some miso paste is made of soy and a grain while others are pure soy.
More Pasta-licious Recipes
Pasta on pasta on pasta. Just how I like it!
- Pasta with Radicchio and Goat Cheese is a delicious and easy pasta, perfect for summer nights!
- Zucchini Pasta with Creamy Avocado Pesto is another great summer pasta packed with aromatic herbs and veggies.
- Butternut Squash Pasta with Gorgonzola Sauce is one of my favorites for the fall pairing that classic butternut squash with bold gorgonzola!
- Kyaw’s Porcini Pasta is a crowd favorite that sounds fancy but comes together quickly.
Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!
Ingredients
- 1 lb bucatini pasta 453 g
- ¼ cup unsalted butter 56 g
- ¼ cup white miso paste 56 g
- 1 tsp coarsely ground black pepper
- 1 cup finely grated parmesan 4 oz, 113 g
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil. Cook bucatini according to instructions on package until al dente. When finished, reserve 1 cup of the pasta water, and drain the rest.
- Make Sauce: In a large saute pan over medium heat, combine butter, miso, and pepper. Cook until butter is melted and pepper is fragrant, about 2 minutes.
- Assemble: After draining pasta and dumping it back into the large pot, add 1 cup of reserved pasta water, sauce, and parmesan. Stir vigorously for 2 minutes until cheese is melted and noodles are coated with sauce. Serve hot!
Pamela Joy says
Omigosh! I am so excited to try this recipe! I always have miso on hand, as I use it in my veggie broth. But I rarely use it for anything else, and this looks like a fun way to get more miso in our lives.
And yes, I always have all the other ingredients used here (except unsalted butter. I’ll just have to use less salt in the pasta water.)
I already know it’s gonna be great, because your recipes never disappoint!
Pamela Joy says
Hmmmm…I already left a comment that I was excited to try this recipe. I don’t see my comment now. But I did try the recipe, as I had all the ingredients needed and it looked so good!
And it WAS so good! I did not tell my husband what the secret ingredient was. He could not figure it out, but we both loved it, and this will be on our list of yummy and easy pasta dinners! I only made two servings, just in case we didn’t like it that much – and since you said it doesn’t keep that well in the fridge. But we both wish there was a little more in the pan.
Kari ward says
Another great hit! Our oldest (home on Christmas break) has been loving this challenge because she has been trying to be more vegetarian the last 2 years. She LOVES carbonara and said this was very authentic and tasty. The other kids loved it as well. (Hubbie is out of town). I made this and the Spaghetti Pizza for tomorrow night so I’ll let you know how that is tomorrow.
Thank you Sarah! Another great batch of kombucha burped today. I’m so glad I goggled brewing kombucha- that is how we found you and all your great recipes!
Becky Bingham says
That was an easy, yummy pasta.