Miso Pasta (With Video)
Miso pasta is a rich, creamy pasta recipe perfect for a busy weeknight. Fast and packed with flavour using savoury miso paste, garlic and parmesan cheese.
Servings 2
Calories 467kcal
Ingredients
- 225 g dried pasta I used spaghetti
- 4½ tablespoon unsalted butter (see my notes)
- 1½ tablespoon white miso paste (see my notes)
- 2 garlic cloves cores removed and crushed
- ½ cup freshly grated parmesan firmly packed plus extra to serve if desired
- confit cherry tomatoes optional garnish
Instructions
- Bring a large saucepan of salted water to the boil, add pasta and cook to al dente (according to package directions).225 g dried pasta
- When the pasta has finished cooking, drain and reserve 1 cup of the pasta cooking water (you might not need it all).
- Meanwhile, heat unsalted butter in a frypan over medium heat.4½ tablespoon unsalted butter
- When the butter starts to foam, mix in miso paste and garlic and fry for 30 seconds.1½ tablespoon white miso paste, 2 garlic cloves
- Add reserved pasta water (start with ½ cup pasta water, adding more as needed) to the butter mixture in the pan and whisk together over low heat until combined and uniform with no lumps.
- Add drained pasta to the liquid in the pan and stir to allow the pasta to absorb most of the liquid until only about a few tablespoons remain.
- Finally, sprinkle in grated parmesan over low heat and keep mixing to melt the parmesan and create a silky sauce (adding a little more reserved pasta water if needed). Add confit cherry tomatoes now to heat through if using.½ cup freshly grated parmesan, confit cherry tomatoes
- Serve pasta immediately in bowls, garnished with extra parmesan cheese and ground black pepper.
Video
Notes
- If you have made a batch of my miso butter, just use 6 tablespoons of that.
- Different brands of miso paste vary in taste and salt content - I have made this recipe with a ratio of 3:1 butter and miso, the same as my recipe for miso butter. You can opt to increase the amount of miso from there if you would like.
- I like to use good quality, creamy butter for this kind of dish because it's one of the main ingredients.
- Freshly grated parmesan cheese is the best choice for this recipe rather than packaged as these sometimes don't melt smoothly.
- I have used spaghetti, but whatever kind of pasta you have in the cupboard will work too.
- Make sure you don't forget to save some of that starchy cooking water from cooking the pasta - that is our secret ingredient for creating a lovely creamy sauce (without cream) that clings to the pasta.
- When you add the reserved pasta water to the pan, there will be a lot of liquid - don't worry - it's supposed to be like that! These kind of pasta dishes use that starchy cooking water to make the final velvety sauce.
- Once you add the cooked pasta to the liquid in the frying pan, the pasta will almost "drink" up or absorb some of that liquid (and flavour). The rest will be transformed into a smooth, creamy sauce once you add the parmesan cheese.
- The grated parmesan needs to be stirred into the pasta over low heat to give it a chance to melt slowly with the pasta water and get emulsified.
Nutrition
Calories: 467kcal