Description
A rich and savory Miso Butter Pasta Delight featuring tender spaghetti coated in a velvety miso-infused butter sauce, accented with garlic, Parmesan, and fresh chives for a delightful umami-packed meal ready in just 25 minutes.
Ingredients
Scale
Pasta
- 12 oz spaghetti or linguine
- Salt, for pasta water
Sauce
- 4 tbsp unsalted butter, softened
- 2 tbsp white miso paste
- 2 tbsp extra-virgin olive oil
- 4 garlic cloves, finely minced
- 1 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
Garnish
- 2 tbsp chopped fresh chives or scallions
- Lemon wedges, to serve
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta thoroughly.
- Prepare Miso Butter Mixture: In a small bowl, combine the softened butter and white miso paste. Mix until the mixture is smooth and well integrated.
- Sauté Garlic: Heat the olive oil in a large skillet over medium heat. Add the finely minced garlic and sauté for 1 to 2 minutes, stirring frequently, until fragrant but not browned.
- Add Miso Butter: Reduce the heat to low. Add the miso butter mixture to the skillet and stir until the butter has melted completely and is fully combined with the garlic and oil.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet. Toss to coat the noodles evenly with the miso butter sauce. Gradually add the reserved pasta cooking water, a little at a time, until the sauce reaches a silky consistency that clings nicely to the noodles.
- Season and Finish: Stir in the freshly ground black pepper and red pepper flakes if using. Remove the skillet from heat, then sprinkle the grated Parmesan cheese over the pasta. Toss again gently to combine all flavors evenly.
- Serve: Plate the pasta immediately. Garnish with chopped fresh chives or scallions and serve with lemon wedges for squeezing over the dish to add a touch of brightness.
Notes
- Reserve some pasta water to adjust the sauce consistency for a silky, smooth texture.
- Be careful not to brown the garlic to avoid bitterness.
- Use fresh Parmesan for the best flavor and texture.
- Optional red pepper flakes add a mild heat; omit if you prefer a milder taste.
- Serve immediately for the best taste and texture; reheating may change the sauce consistency.
