Miso Butter Pasta
A comforting and savory pasta dish featuring the rich, umami flavors of miso paste and butter, balanced with garlic and a hint of sweetness. Quick to prepare and deeply satisfying.
Ingredients
- •1 lb spaghetti or linguine
- •4 tablespoon unsalted butter
- •1 tablespoon olive oil
- •4 garlic cloves, minced
- •3 tablespoon white miso paste
- •1 tablespoon soy sauce
- •1 tablespoon mirin
- • to taste kosher salt
- • to taste freshly ground black pepper
- •2 green onions, thinly sliced
- •1 tablespoon toasted sesame seeds
- •0.5 teaspoon red pepper flakes
Instructions
- 1.
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti or linguine and cook according to package directions until al dente. Before draining, reserve about 1.5 cups of the starchy pasta water.
- 2.
While the pasta cooks, prepare the sauce. In a large skillet or deep pan, melt the unsalted butter and olive oil over medium heat.
- 3.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to brown it.
- 4.
Reduce the heat to low. Add the white miso paste, soy sauce, and mirin to the skillet. Whisk continuously for about 1 minute until the miso paste is mostly dissolved and well combined with the butter mixture.
- 5.
Drain the cooked pasta and immediately transfer it to the skillet with the sauce. Add about 0.5 cup of the reserved pasta water.
- 6.
Toss the pasta vigorously with tongs, allowing the sauce to emulsify and coat every strand. Add more pasta water, 1-2 tablespoons at a time, until the sauce reaches your desired creamy consistency. The starch from the pasta water will help create a silky sauce.
- 7.
Season with freshly ground black pepper to taste. Taste the pasta and adjust seasoning if needed; miso and soy sauce are salty, so add additional salt sparingly if at all.
- 8.
Serve immediately, garnished generously with thinly sliced green onions, toasted sesame seeds, and red pepper flakes for a touch of heat.
Tips
- 💡**Choose Your Miso:** White miso (shiro miso) is recommended for its milder, slightly sweet flavor, which pairs beautifully with butter. Red miso (aka miso) can be used for a deeper, more robust flavor, but start with a slightly smaller amount as it's saltier.
- 💡**Don't Skimp on Pasta Water:** The starchy pasta water is crucial for creating a creamy, emulsified sauce. Reserve more than you think you'll need!
- 💡**Al Dente is Key:** Cook your pasta just until al dente, as it will continue to cook slightly when tossed with the hot sauce.
- 💡**Adjust to Taste:** Miso and soy sauce vary in saltiness. Always taste and adjust the seasoning before serving. You might find you don't need to add any extra salt.
Recipe from TheCookbook.ai
Created by Basil Roux