Want to whip up creamy, dreamy miso pasta in just 15 minutes? Look no further, we'll show you how to create a juicy flavour-packed sauce that generously coats each piece of pasta. Plus, there are tips on which miso paste to use, toppings and serving suggestions.
Like most pasta dishes, the secret lies in the sauce, and this one has undergone many rounds of testing to get all the flavours spot on. With salty yet slightly sweet miso, cream to make it rich a juicy, a little Parmesan for an extra burst of umami and wine for a touch of acidity. Plus, you can add optional fried mushrooms for even more umami deliciousness.
And if you're wondering what to do with leftover miso paste you can try my Miso Eggplant, Miso Mushroom Soup or Chicken Miso Ramen next.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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3 reasons why you'll love this recipe:
- Creamy and delicious sauce with salty yet slightly sweet miso paste, cream, a little Parmesan for an extra burst of umami and wine for a touch of acidity.
- On the table in 15 minutes.
- Adaptable with lots of toppings you can add to make it your own.
What is miso paste?
Miso paste is a traditional Japanese seasoning and condiment made from fermented soybeans, grains (such as rice or barley), salt, and a specific mould known as Aspergillus oryzae, which is used in the fermentation process.
The type of miso paste you use in miso pasta can significantly influence its flavour. White miso is my go-to for this recipe. It's mild and slight sweetness works well in a creamy pasta sauce. Plus, it's the most readily available.
Red miso has a more robust and saltier taste and would give the pasta a stronger and more earthy miso flavour. I don't recommend using it in this recipe, but you could use yellow miso that falls between the two in terms of colour and flavour.
Got some old miso paste that you're unsure about? Read my Does Miso Go Bad? article to see if it's still edible.
🛒 Key ingredients:
This recipe requires just 8 core ingredients. You should be able to find most of them at your local store.
- Mushrooms: I usually opt for common button mushrooms. Their mild flavour complements the delicate taste of the sauce rather than overpowering it, but you can choose other varieties if you prefer the mushrooms to be the more dominant flavour in the dish.
- Spaghetti or linguine: I find long pasta works best with the creamy miso sauce, but feel free to use another type if you prefer.
- White wine: Choose a dry white wine with good acidity, such as Sauvignon Blanc or Chardonnay. Avoid sweet wines that will make the flavours in the dish unbalanced.
- White miso paste: Is mixed with a little pasta water to form an emulsion before it is added to the dish, so it combines evenly.
- Pouring cream/single cream. Adds richness and moisture to the pasta.
- Parmesan: Adds salty umami flavour.
- Reserved pasta water: It's likely you'll need to add a few tablespoons once the pasta is cooked to bring the sauce to the right consistency.
- Furikake/black sesame seeds: Optional, but add an extra touch of umami and a nice crunch when the pasta is served.
Substitutions:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- White wine: Vermouth also has high acidity and a complex flavour profile that can add depth and flavour to the dish. For a non-alcoholic option, you can switch the white wine for the same volume of chicken stock. But note that it won't add the same acidity and depth of flavour to the dish.
- Pouring cream (single cream): You can swap this for crème fraîche. Heavy cream is also an option, although you'll probably want to add a little more pasta water to bring the sauce to the right consistency.
Variations:
Miso pasta is a very versatile dish. Here are a few things you can add if you want to change it up.
- Diced cooked pancetta.
- Cooked shredded chicken
- Spinach
- Sriracha or red chilli flakes for a spicy kick
- Lemon juice/zest for a citrusy twist
- Serve with udon or ramen noodles instead of pasta
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they are tender and browned, about 5-7 minutes. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the white wine. Let it simmer until reduced by half.
Step 2: Combine the miso paste with a couple of tablespoons of pasta water to form a smooth paste.
Step 3: Reduce the heat of the skillet to low. Add the miso and pouring cream and stir to combine. Add the Parmesan and stir in salt and pepper to taste.
Step 4: Remove the skillet from the heat. Add the cooked pasta and toss to coat evenly, adding a little pasta water a tablespoon at a time until the pasta is moist and juicy. Serve immediately, topped with optional furikake/sesame seeds.
🍽️ Serving suggestions
- Salad: A refreshing salad like this mooli salad to balance the creamy rich pasta sauce.
- Green veggies: Such as asparagus, broccoli, or spinach.
- Bread or Garlic Bread: To soak up any remaining sauce.
- Appetisers: Consider serving a Japanese-inspired appetizer, like Salmon Crispy Rice or Chicken Tempura.
- Wine Pairing: Serve with the wine you used in the sauce or another crisp white wine, such as a Sauvignon Blanc or Chardonnay.
- Dessert: Conclude the meal with a light and refreshing dessert like No Bake Strawberry Cheesecake or Chocolate Fondant if you prefer something a little more indulgent.
Expert Tips
- Reserve some pasta water. You'll need it to get the sauce to the right consistency.
- Reduce the wine by half before adding the cream. This deepens the flavour of the wine and thickens the sauce.
- Mix the miso with a little pasta water to form a paste before adding it to the skillet. This ensures it mixes evenly in the sauce and doesn't clump .
- Reduce the heat when you add the parmesan so it doesn't separate and become grainy.
🙋 Recipe FAQs
Miso pasta has a fantastic blend of salty umami with a little hint of sweetness. It's a bit like Japanese and Italian cuisine decided to have a delicious love child – creamy, savoury, and slightly nutty.
You can make miso pasta without cream using Parmesan, miso and pasta water. I tested this but found the sauce wasn't as moist and juicy so decided to incorporate cream into my recipe.
Serve straight away for the best taste and texture. But leftovers will stay good in the fridge for up to three days. Simply reheat the pasta on the stove or in the microwave. And it's good to store some starchy pasta water too in case the sauce needs extra moisture.
It's possible if you switch the butter, Parmesan and cream for vegan alternatives.
Did you try this recipe?
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📖 Recipe
Creamy Miso Pasta
Ingredients
- 20 mushrooms (optional) sliced (Note 1)
- 2 tbsp butter
- 4 cloves garlic minced
- ½ cup white wine (Note 2)
- ¾ cup pouring cream (Note 3)
- ¾ cup finely grated Parmesan
- 3 tbsp white miso paste (Note 4)
- salt & black pepper to taste
- 14 oz spaghetti or linguine (Note 5)
- reserved pasta water
To finish (optioanl)
- Furikake/Sesame seeds
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to the package instructions until al dente. Before draining, reserve about ½ cup of the pasta cooking water.
- Optional: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they are tender and browned, about 5-7 minutes.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Pouring in the white wine. Let it simmer for a minute until reduced by half.
- Combine the miso paste with a couple of tablespoons of pasta water to form a smooth paste and add to the skillet.
- Add the pouring cream and stir to combine. Simmer the sauce for 2-3 minutes, allowing it to thicken slightly.
- Add the Parmesan and stir in salt and pepper to taste.
- Remove the skillet from the heat. Add the cooked and drained spaghetti or linguine and toss to coat evenly, adding a little pasta water a tablespoon at a time until the pasta is moist and juicy.
- Serve immediately, topped with optional furikake/sesame seeds.
Notes
- Mushrooms: I usually opt for common button mushrooms. Their mild flavour complements the delicate taste of the sauce rather than overpowering it, but you can choose other varieties if you prefer the mushrooms to be the more dominant flavour in the dish.
- White wine: Choose a dry white wine with good acidity, such as Sauvignon Blanc or Chardonnay. Avoid sweet wines that will make the flavours in the dish unbalanced. Vermouth also has high acidity and a complex flavour profile that can add depth and flavour to the dish. For a non-alcoholic option, you can switch the white wine for the same volume of chicken stock. But note that it won't add the same acidity and depth of flavour to the dish.
- Pouring cream/single cream. You can swap this for crème fraîche. Heavy cream is also an option, although you'll probably want to add a little more pasta water to bring the sauce to the right consistency.
- Miso paste: While the recipe was initially tested with white miso paste, feel free to use yellow miso. It's recommended to steer clear of red miso, as it can overpower the sauce's flavour.
- Pasta: I find long pasta works best with the creamy miso sauce, but feel free to use another type if you prefer.
Yummy and easy. I didn’t realize the eggs wouldn’t be cooked until I made it. Any info on safety? Thanks!
Thank you for commenting, Sabrena. Glad you enjoyed the dish. The heat from the pasta and reserved pasta water should cook the eggs. You can also use pasteurised eggs if you still feel concerned.