Creamy Miso Pasta
This creamy miso pasta is rich, glossy, and full of savory umami flavor. White miso melts into cream and parmesan to create a silky sauce that comes together so quickly. Finished with lemon and fresh herbs, it’s an easy but elevated pasta you’ll want on repeat.
Servings: 2 people
Ingredients
- 200 grams dried pasta (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!
Video
Notes
Miso - Different brands of miso can be saltier than others. Start with the lower amount, taste, and add more if needed. This is a salty sauce though!
Heat - Cream sauces should never boil. A low simmer keeps the sauce silky and prevents splitting.
Lemon juice - If you are worried about it curdling the sauce you can add it right at the end after pasta goes in. Use a full fat cream and keep your heat low.
Rosemary - Feel free to leave out or substitute for thyme or any other herbs you like.