This Miso Butter Pasta is rich, savory, and super comforting, with a simple sauce made from miso, butter, pasta water, and parmesan. Topped with crispy brown butter garlic breadcrumbs for crunch, it comes together in about 20 minutes and is an easy weeknight pasta when you want something cozy but still a little special.
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Easy Weeknight Miso Butter Pasta
Miso butter pasta is one of my go-to quick lunches or weeknight dinners because I can whip up miso butter pasta in under 30 minutes, even on busy days. Growing up, I actually ate this more often as miso butter rice than pasta, usually with a side of sweet tamagoyaki. I loved the contrast of the sweet egg against the salty, umami-rich noodles or rice—it’s such a comforting flavor combo that still makes this dish feel nostalgic for me. It’s made with simple pantry staples, but to make it a little extra, I like to top it with brown butter garlicky krispies—just panko fried in brown butter and garlic. They add a nutty crunch and an extra hit of garlic, making the dish feel special without being overly complicated.
Ingredients and Substitutions
Here’s what you’ll need for the pasta:
- Pasta of choice: Any pasta that clings to the sauce works best. Some great options: gemelli, fettuccine, linguine, bucatini or tagliatelle. Short pasta with grooves like cavatappi or rigatoni also works if you prefer bite-sized noodles.
- Salt: For the pasta water. Helps season the noodles from the start.
- Butter: The base of the sauce—rich and creamy.
- Garlic: Finely grated or minced, optional but adds depth and aroma. You can use garlic powder in a pinch.
- Miso paste: I use a mix of white and red miso for a balanced salty-sweet-umami flavor.
- Mirin or sugar: To balance out to savory and saltiness.
- Freshly cracked black pepper
- Parmesan: Freshly grated for best melt and flavor—gives creaminess and a touch of salt.
- Pasta water: Helps emulsify the sauce so it clings to the noodles perfectly.
- Lemon: Optional, adds brightness and lifts the rich flavors.
How to Make Miso Butter Pasta
This pasta comes together really quickly, especially if you streamline the process! I recommend making the crispy garlic breadcrumbs ahead of time so you have it ready to go. Here’s an overview of how to make the miso butter pasta:
- Cook the pasta: Boil in salted water until al dente, then drain, reserving a bit of pasta water.
- Mix the miso: Whisk miso into some of the reserved pasta water, adding a little mirin or sugar if you like.
- Make the sauce: Melt butter in a pan over medium-low heat, cook garlic briefly, then stir in the miso mixture. Turn off the heat and whisk in parmesan until smooth.
- Toss everything together: Add the pasta to the sauce, loosening with a splash of pasta water if needed. Taste and adjust with pepper or a squeeze of lemon.
- Finish: Serve topped with the brown butter garlic krispies and a little extra parmesan if you like.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Make extra brown butter garlic krispies: they’re great on pasta, rice, salads, or even roasted veggies.
- Mix the parmesan off heat: whisking vigorously to prevent clumping and create a smooth sauce.
- Add reserved pasta water gradually: to loosen the sauce so it’s creamy but not thick or goopy.
- Don’t overcook the pasta: the residual heat in the sauce will continue to cook it slightly, keeping it perfectly al dente.
Serving Suggestions
This pasta is delicious on its own or topped with the crispy brown butter garlic krispies. For a something a little different, I like to sprinkle crushed or thinly sliced nori, sesame seeds, or furikake on top. A sprinkle of togarashi, red pepper flakes or a drizzle of chili oil adds a subtle kick if you like heat!
For a more filling meal, you can add protein like karaage, sous vide chicken, fried eggs, or tamagoyaki—the sweet tamagoyaki especially complements the salty, cheesy miso butter flavor, just like I loved as a kid. Serve it alongside a fresh salad for a complete dinner that’s simple but full of comfort.
How to Store and Reheat Leftovers
Refrigerate leftover miso butter pasta in an airtight container for up to 2 days. Reheat in the microwave or stovetop with a splash of water or broth until warmed through. (reword this)
Recipe FAQ
Yes! Use plant-based butter and swap parmesan for nutritional yeast or a vegan parmesan.
The sauce is best fresh, but you can cook the pasta and miso sauce separately and reheat gently, adding a splash of water to keep it creamy.
More Pasta Recipes
Enjoy! If you make this Miso Butter Pasta recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
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Miso Butter Pasta
- Total Time: 20 minutes
- Yield: 2 servings
Description
This Miso Butter Pasta is rich, savory, and super comforting, with a simple sauce made from miso, butter, pasta water, and parmesan. Topped with crispy brown butter garlic breadcrumbs for crunch, it comes together in about 20 minutes and is an easy weeknight pasta when you want something cozy but still a little special.
Ingredients
Miso Butter Pasta
- 7.8 oz (220 g) pasta of choice
- salt, for boiling
- 3 tbsp (45 g) unsalted butter
- 1 garlic clove, finely grated, optional
- 2 tbsp (40 g) miso paste, to taste (I use a mix of white miso and red miso)
- 2 tsp mirin or 1/4 tsp sugar, optional
- 1/4 tsp freshly cracked black pepper
- 1.25–1.5 oz (35-42 g) freshly grated parmesan
- 1/2 cup (125 ml) pasta water
- lemon, optional
Brown Butter Garlicky Krispies (Optional)
- 2 tbsp (28 g) salted butter
- 1 garlic clove, finely minced
- 1/2 cup (30 g) panko
- 1/8 tsp salt
- 2 1/2 tbsp (22 g) grated parmesan
- 2 tbsp finely minced parsley
Instructions
Miso Butter Pasta
- Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve 1 cup pasta water, then drain and set the pasta aside.
- Dissolve miso: Measure 1/2 cup pasta water into a bowl and whisk the miso in until dissolved. Then stir in the mirin or sugar.
- Make the miso butter sauce: In a large pan over medium-low heat, melt the unsalted butter. Let it gently foam but don’t brown. Add the grated garlic and cook briefly until fragrant, about 10 seconds. Lower the heat and pour in the miso pasta water. Let it simmer for 2 minutes until slightly thickened. Turn off the heat, add the parmesan and whisk vigorously until smooth and emulsified.
- Toss the pasta: Add the cooked pasta to the sauce and toss to coat. Add more pasta water as needed (you may not need to use the remaining 1/2 cup). Taste and adjust seasoning—more miso, pepper, or a squeeze of lemon if you want brightness.
- Finish & serve: Divide pasta into bowls and generously top with the brown butter garlicky krispies.
Finish with extra parmesan, black pepper, and lemon zest or juice if desired. Serve immediately and enjoy!!
Brown Butter Garlicky Krispies
- In a small skillet over medium heat, melt the salted butter. Let it cook until the milk solids turn golden and smell nutty.
Add the minced garlic and cook for 10–15 seconds, just until fragrant. - Stir in the panko and salt. Toast, stirring constantly, until evenly golden and crisp, 2–3 minutes.
Remove from heat and immediately stir in the parmesan and parsley. Set aside.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main dish, Pasta
- Method: Stove Top
- Cuisine: Italian-Japanese fusion
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 68 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg
Perfect recipe for a quick, easy and delicious meal! Definitely will be making again!
So quick and easy to make and it was delicious! Defiantly in our weeknight dinner rotation