A miso pasta sauce is one of my absolute favorite dishes to make as it is a full trip to flavor town! Don't be scared if you haven't used miso paste in a sauce before, it will become your new secret weapon. The sauce has a luscious cream and parmesan cheese base but I have also included notes for a non creamy miso butter version too. Finished with a squeeze of lemon and fresh herbs, this recipe is a MUST!
Hi! I have been wanting to write some more miso pasta sauce recipes for a while. I already have a Creamy Mushroom Miso Pasta and a vegan Miso Sauce with Leeks and Cannellini Beans. Off the back of those two I wanted to create a really simple base that is perfect on it's own or for you to add to.
Miso paste mixes into a creamy base so beautifully and you can add anything into it, broccoli, green beans or zucchini would be amazing. You could use my Pasta Primavera as inspiration for the add ins. A well rounded weeknight dinner!
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What is miso paste and what does it taste like?
Miso is a fermented soy bean paste used in Japanese Cuisine, you might have tried miso soup before. The color name is a bit confusing as the white paste is still quite brown in colour. It's really easy to find in supermarkets now and usually comes in a tub. You can get red miso paste too but I haven't tested that with this sauce.
You've heard the word umami bandied around right? Well miso is kind of the definition of that word. It's super savory and tastes salty, toasty and a little funky (in the best way!) Imagine the richest soy sauce and you get close.
Why use miso in a pasta sauce?
It adds a flavor note you cannot get from anything else. It adds a major hit of seasoning and will just have your guests asking "what is IN this sauce?!" This truly is my ultimate comfort food.
I use it in a similar way that I use nduja (after this go and try my Creamy Nduja Pasta). Using miso in Italian cooking is obviously the opposite of traditional but I am here for maximum flavor at the end of the day!
Main ingredients
Pasta - I have used a fusilli borcati but use any type of pasta you like! Any long or short pasta shape will be perfect.
Miso paste - I use white miso paste which is actually a light brown in colour. I can find it at my local grocery store, it's pretty readily available. Mostly it comes in a square tub.
Garlic - Please use fresh garlic cloves if you can, jarred garlic is not the one for me. I like to chop them up REALLY finely so you can't see chunks in the finished sauce.
Cream - I use a single or light cream in this creamy miso sauce as I find the parmesan cheese and heat thicken it up enough. Use heavy cream if you really prefer and you can loosen with pasta water if needed.
Parmesan cheese - freshly grated with a microplane or the star side of a box grater is best. Pre-packaged grated cheeses have additives that make it hard to melt so fresh is best! You could substitute for pecorino romano.
Black pepper - i'm a pepper fiend, leave it out if you wish!
Lemon juice - I add a squeeze of fresh lemon juice to pretty much all of my cream sauces. It adds freshness and cuts through the richness perfectly.
Fresh herbs - I think rosemary and miso are a match made in heaven but feel free to substitute for thyme, basil or any other herb you love.
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Expert tips
- Season your pasta water correctly! It makes a HUGE difference. I use about 1.75L of water and 1 tablespoon table salt. If you use kosher salt you may need to add more.
- Mix some hot water into the miso. Miso is a thick paste and quite coarse which makes it hard to mix through cream. I add the same amount of hot water to it and mix in a small bowl.
- Adjust the miso amount. If you haven't used miso in a pasta before just start with a smaller amount if you like. I have used 1.5 tablespoons but you could start with just 1 or even half a tablespoon. You could always mix through some extra at the end. I always say it is easier to add than subtract! You can always use more next time.
- Don't have your heat too high. When making a creamy sauce I have the heat quite gentle. Bring the cream to a VERY gentle simmer. It should never be boiling.
- Undercook your pasta. I always undercook dried pasta by a minute so it can bubble away in the finished sauce and still be perfectly al dente.
How to make miso pasta
The full ingredient list, method and a short tutorial video are in the recipe card below. Get your pasta cooking in a large pot of salted water. Reserve a cup of pasta water.
ONE: In a large skillet over a medium heat, gently fry the garlic for a minute.
TWO: Add the cream and pepper and bring to a very gentle simmer.
THREE: Lower the heat so it is barely bubbling and add the parmesan cheese in a couple of separate lots.
FOUR: Add the miso and whisk in, follow with the lemon juice and whisk in really quickly. Let it gently bubble away to thicken for 1-2 minutes.
FIVE: Add your cooked pasta and let it gently bubble away in the sauce for another minute or so. Loosen with some of the reserved pasta water if you need.
SIX: Top with fresh rosemary and enjoy!
Want to make it without the cream?
I also tested a DELICIOUS miso butter version. It uses my fool proof method of melting grated parmesan on top of the pasta, making a silky smooth sauce. If you have made my White Wine and Butter Sauce, you'll be familiar.
For two, you'll need:
- 200 grams pasta, I recommend spaghetti for this method
- 50 grams butter
- ½ teaspoon black pepper
- 1 - 1.5 tablespoons miso paste (mixed with 1.5 tablespoons hot water)
- ½ cup pasta water
- 40 grams parmesan cheese, very finely grated
Method
- Melt the butter over a medium heat, add pepper and let it sizzle until very lightly browned.
- Whisk in the miso paste and pasta water. Add in your cooked pasta, toss and then arrange in an even layer in pan.
- Add the finely grated parmesan in an even layer on top and let it melt gently on top on a very low heat for 2 mins or so.
- Using tongs, spin the pasta around and around for 20 - 30 seconds until a silky smooth sauce appears.
- I like to top this miso butter pasta version with lemon zest or if you want to lean even further down the Japanese road, I also use a dried seaweed mix with sesame seeds on top.
Mushrooms and miso
Mushrooms and miso are a match made in heaven. It's two umami flavors combined! I have a recipe for a Creamy Miso Mushroom Pasta that you should try if you are a mushroom lover. It has perfectly golden brown sautéed mushrooms with herbs and lemon.
Recipe FAQs
The miso really is the joy of this recipe, I promise it is quite easy to find. You could use a tablespoon of good quality soy sauce but it won't have the same depth.
Not if you follow these tips! Don't have your heat too high, just a very gentle bubble, barely even a simmer! Pour the lemon juice in, then whisk it straight away. I love a flat whisk for this.
I never think a creamy pasta sauce reheats particularly well, this is why I also write recipes for two! You can store in an airtight container in the fridge for 2 - 3 days if you must.
Want some other pasta sauces to try?
If you loved this creamy miso pasta recipe then I have SO many other pasta recipes for you to try. For a similar recipe base my Creamy Nduja Pasta is one of my most popular. For something more traditional try my Pasta Puttanesca and for another creamy number add my Creamy Zucchini Pasta to your list.
Made this recipe and loved it?
I would love love LOVE if you could leave me a review and star rating down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!
Recipe
Easy Miso Pasta Recipe (SO delicious!)
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Ingredients
- Pasta of your choice 200 grams dried or 300 grams fresh
- 1.5 tablespoons white miso paste see notes
- 1.5 tablespoons hot water
- 1 tablespoon butter
- 3 garlic cloves very finely chopped
- ¾ cup cream
- ½ teaspoon black pepper
- 40 grams parmesan cheese very finely grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh rosemary leaves or any herb you like!
Instructions
- Boil your pasta in well salted water. Reserve a cup of pasta water before draining, you might not need it but it's good practice!
- In a small bowl or ramekin, mix the miso and hot water together. This helps to loosen the miso paste and makes it easier to mix in to the cream. Set aside.
- In a large skillet that will fit all the pasta in at the end, melt the butter over a medium heat and add the garlic.
- Let it gently sizzle for a minute, careful not to let it brown.
- Add the cream and black pepper and bring to a VERY gentle simmer. Lower the heat slightly so it is barely bubbling and add the grated parmesan in 2 - 3 lots, letting it melt into the cream before adding more.
- Add the miso mixture and mix in well, a whisk is helpful here.
- Add the lemon juice and whisk in quickly. Let it gently thicken for 1 - 2 mins at a very gently simmer (not too many bubbles!).
- Add your cooked pasta in, toss and let it gently bubble for a min or two. Add some pasta water if you need to loosen.
- Cream sauces thicken up really quickly off the heat so make sure it is quite 'saucy' in the pan.
- Serve with the fresh rosemary on top.
- Watch the quick video below to see it come together!
Cindy says
I have never used miso paste but how can you go wrong with Emilie’s recipes? Everyone loved it. Soooo good
Chelsey says
This was sooooooo good. The miso helps bring out the cheese in the sauce.
Anna says
Soooooo good thank you!!