Five-Ingredient Creamy Miso Pasta Recipe (2024)

I absolutely cannot, in good conscience make this again. In the span of far less than 24 hours, the entire recipe was consumed. I am quarantining ALONE.

Heat off when cheese goes in the pot.

Fabulous!!1. I find it easier to make a slurry with miso and pasta water in bowl before adding it to the pot2. As mentioned, lower heat when adding cheese. 3. Make sure to undercook pasta as it continues to cook in pot when mixing with cheese and miso slurry. Suggestion: ideal dinner when served with an amazing green salad and a good bottle of wine.

I made this tonight and think this simple dish will make a difference in my life. Since losing my husband to cancer, I’ve lost my appetite and interest in cooking. Usually, around dinner time, I’m too tired and depressed, and slap together a sandwich, add a pre-made organic salad and call it done.I love miso, and recently visited a Japanese grocery store and bought a large bag each of organic red and yellow miso, having white miso already at hand. Next time, I’ll add garlic. Shiitakes?!

This was delicious! I made it vegan and added some green veggies - it took 15 minutes and was a rich and comforting easy meal at the end of a tiring day.

In response to Laysha’s question about substituting nutritional yeast for Parmesan cheese: nutritional yeast imparts a warm delicious cheesy flavor without the sharpness of Parmesan. I use it exclusively in lieu of cheese on a daily basis, on salads, cooked veggies , grains or pasta it’s a fantastic substitute for dairy.

I used soba noodles & added sautéed mushrooms & sliced scallions on top. Good flavors!

Amazing flavor. For what it’s worth, I do not recommend trying to emulsify the cheese in the miso/butter mix before adding pasta. Ended up with a massive, indestructible glob of cheese. I think cheese and pasta at the same time helps fend off the blob. Also, use a bigger pot than you think you need because the whisking and emulsifying get messy.

A saver during COVID! Currently winning a battle with my girlfriend in a ‘No Visiting Stores’ order, and I kept her satisfied yet another evening with what remains in our pantry. Used chickpea pasta, avocado oil butter, and added a can of butter beans in lieu of the Parmesan... vegan and a touch of aquafaba made it nice and thick! Sprinkled some pepper on top too. Perfect!

Silky and delicious. Save more pasta water than the recipe calls for in case you need just a bit more.

This was absolutely delicious and dead simple to make. Used white miso, beautiful undertones of the miso. Added some shrimp this time as we had them on hand. Next time may add some red miso and reduce the white to get a deeper miso flavor and considering just a touch of red pepper flakes or a small amount of Sriracha to add a layer of slight heat. Will make again and again!

It's even better if you eat it with kimchi

Stop reading this and make the pasta.Kenji Alt-Lopez has a good cacio pepe technique -- cook the pasta in a skillet, so the water is extra starchy -- and I found it also worked well here. (https://www.youtube.com/watch?v=P6QWoOQMvE8)I used Nori rice seasoning (with sesame seeds) and it was divine. This will be replacing cacio pepe in my pasta rotation. Divine. Divine, divine, divine.

MISO & BUTTER - honestly amazing with anything. Keep a batch mixed in back of fridge and serve on steak, on boring steamed broccoli, or hey, even on pasta ;)

Has anyone tried nutritional yeast as a parm sub? I got some on our grocery run last week and it's new to me but seems a promising cheese sub that also keeps in the pantry.

This was quick, easy, and good.

Added a little garlic to the butter. So. Dang. Good.

Followed the recipe exactly and it was yummy

Maybe I added too much pasta water, but the sauce never emulsified. I also found it very salty.

Served with a couple scallops on each. Super easy to do!

Followed the slurry tip and gradually added in my parm. Also added leftover pork/mushrooms from the fridge and red peppers squeeze of lime at the end. So delish

Made per recipe. Unusually, my partner couldn’t do the flavors and even I found it a bit weird. We both like miso and use for other recipes. Not sure if it was the combination with pasta or Parm that made it out of balance for us. Regardless, it’s fun to experiment so thanks for the idea.

shrimp in butter, remove, then add cheese before pasta

Turned out great! I pan seared some shrimp and shiitake’s beforehand that I readded at the end plus some parsley and lemon to cut the richness a little and it was wonderful! Great effort to output ratio meal

Really wanted to like this but it tasted like pure salt and Parmesan - not much more than butter noodles you make for picky children. More water was needed to make the pasta creamy than was called for, pasta water should not have been salted considering the miso, and there was no interest. Can’t recommend.

Made this a written- added sautéed sh*takes and spinach, topped with chili crunch oil. Really amazing- far more than the sum of its parts. Definitely will make this regularly!

Wow. Spectacularly subtle and an unbelievable meal. Served with a seared NY strip (sichuan peppercorn rub) and roasted broccolini. Quite the flavor.

Extremely easy to make, a good weeknight meal. I used a yuzu infused white miso which brightened the dish nicely. was a good arm workout as well!

Melt butter in pan. Then add miso. Then cooked pasta. Can add peas and/or onion

Served with pan roasted Garlic and lemon french beans on the side. Chicory salad with apple and roasted pecans dijon frwd dressing. A1.