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–+ servings
miso noodles in a pasta bowl

Easy Miso Pasta (One-Pot)

Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Makes 4 servings

Ingredients

  • 8 ounces dried pasta noodles such as spaghetti, linguini or soba noodles
  • 3 tablespoons butter
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 ½ tablespoons miso paste, white or red
  • 1 ¼ cup reserved pasta cooking water, divided
  • 1-2 ounces ¼ to ½ cup Parmesan cheese, finely grated
  • Sea salt and ground black pepper to taste

Optional Garnishes:

  • Furikake, thinly sliced scallions, sesame seeds, sliced toasted nori, red pepper flakes.

Serving suggestions:

  • Sautéed shiitake mushrooms, stir fry bok choy

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta to the boiling water and cook according to package directions until al dente. Reserve 1 ¼ cup of the pasta cooking water, then drain the pasta.
  2. In the same pot, melt the butter over medium-low heat. Add the shallots and garlic and sauté, stirring frequently for about 2-3 minutes or until the shallots softened.
  3. Add the miso paste and pour in about 1 cup of the hot pasta cooking water (it doesn’t have to be exact, you just want to reserve a bit of the water to add after the pasta is added), whisking constantly to dissolve the miso.
  4. Stir in the Parmesan cheese, whisking vigorously, so the cheese melts and creates a sauce. The sauce should be warm but not boiling. Lower the heat to low if needed
  5. Season with salt and pepper to taste and then add the cooked pasta. Toss pasta with the sauce to coat. Serve with preferred garnishes.

Notes

  • Check your miso: Some miso is fermented with barley or wheat, so it isn't always gluten-free. If needed, choose a certified gluten-free miso to ensure the dish is safe for your dietary needs.
  • Emulsification: The starch in pasta water binds fat (butter) and cheese into a silky sauce-no cream required.
  • Gentle heat: Keeping the sauce below a boil prevents cheese from clumping and butter from breaking.
  • Make-Ahead: This recipe is best when serve right after is made.
  • Storing: Leftovers can be stored in a resealable container in the fridge for 3-4 days.
  • Reheating: You can reheat in the microwave or on the stove top. You may need to add a splash of water and/or milk to loosen up the sauce.

Nutrition

Calories: 333 kcal, Carbohydrates: 46 g, Protein: 11 g, Fat: 12 g, Saturated Fat: 7 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.3 g, Cholesterol: 27 mg, Sodium: 423 mg, Potassium: 176 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 324 IU, Vitamin C: 1 mg, Calcium: 107 mg, Iron: 1 mg
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