This savory and oh-so-creamy miso pasta makes a dreamy, simple weeknight meal. While miso may not be everyone’s first thought for a prime pasta ingredient, trust me, it is a game-changer.
Miso pasta is not only delicious but nutritious, thanks to our star umami ingredient. The paste boasts a myriad of health benefits, including gut-healthy probiotics. It is a stellar alternative to milk or heavy-cream based sauces.
With that in mind, I hope that you are willing to give this creamy miso pasta recipe a try!
Why You Will Love This Creamy Miso Pasta
Comforting, easy-to-make dinner option.
Features a silky-smooth sauce and perfectly al dente pasta noodles.
It is very filling and customizable with your preferred proteins.
The miso paste has a pungent, umami flavor that pairs exceptionally with the citrusy lemon juice.
Ingredients You Will Need to Make Creamy Miso Pasta
1 tbsp olive oil
1 garlic clove, chopped
1 shallot, chopped
1 package spaghetti or bucatini
2 tbsp white miso paste
1/2 stick unsalted butter
1 1/2 cups pasta water
1/2 lemon juiced
1 cup parmesan cheese
black pepper
Zite N°10 Pasta Shape
When I shared this creamy miso pasta recipe on Tik Tok, I received numerous comments regarding this pasta shape. This unique noodle is called Zite N°10, and is best known for being served at wedding breakfasts in Italy. You can score a box of these pasta noodles online or at your local Italian supermarket.
https://www.instagram.com/p/Ca0dB0lA5vN/
How To Make Creamy Miso Pasta
1. Bring a large pot of salted water to boil. Cook pasta according to box instructions. Reserve 1 1/2 cups of pasta water.
2. Heat a large saucepan over med-high heat. Add olive oil to a pan and add in 1 tbsp butter, garlic, and shallots. Cook until soft 3-4 minutes. Add in the remainder of butter and lemon juice. Once melted, add in miso paste and pasta water (1/2 cup at a time). Mix together until the miso is softened and combined.
3. Bring to low heat and let the sauce simmer. Add in 1/2 cup of parmesan cheese. Mix together until combined.
4. Add pasta to the saucepan and toss it together until all noodles are evenly coated. If the sauce is too thin, combine cornstarch and water separately and add to the mixture. Add 1 tbsp of butter to the pasta and parmesan cheese. Mix well.
5. Plate pasta and top with parmesan cheese and black pepper. Serve immediately and enjoy!
Tips & Tricks for Recipe Success
If the pasta sauce appears too thin or watery, I like to combine in a separate bowl two tablespoons of cornstarch and one tablespoon of water and add the “cornstarch slurry” to the mixture. The slurry should thicken the sauce without overpowering or compromising the taste.
You can incorporate additional protein in this recipe, particularly chicken, seafood, or tofu. Several vegetables also pair well with miso flavors, including asparagus, peas, and mushrooms.
The miso paste may be prepared up to three days in advance, although I suggest preparing it on the day you cook.
You can garnish your pasta with a sprinkle of furikake seasoning to further elevate the miso pasta’s umami flavors.
Storage & Reheating Suggestions
Leftover creamy miso pasta will keep in the refrigerator for approximately three days. We do not suggest freezing leftover cooked pasta. However, the miso paste can be stored in the freezer safely for up to six months.
The best way to reheat your leftover pasta is on the stovetop using a frying pan at low heat. Add olive oil and a splash of water to the pan before putting the pasta in to prevent sticking. Then, stir and cook the pasta until it is warmed completely. You may even leave your pasta in the pan a little longer, allowing it to develop a slightly crunchy texture that pairs delightfully with the silky miso-based sauce.
Frequently Asked Questions About This Creamy Miso Pasta
Why miso paste?
Miso paste boasts a rich, umami flavor. It pairs perfectly with savory meals like this creamy miso pasta. Furthermore, miso paste may be reused in other future recipes, from marinades to sizzling soups.
Hikari Koji no Hana Miso- This is an organic, white miso which contains 12% rice koji (a type of fermented rice grain) by volume. It is naturally lower in salt than other miso types, and its sweetness and texture makes it ideal for use in soups and more western-style pasta dishes.
Miso, a.k.a. fermented soybean paste, is made by combining just three simple ingredients—soybeans, salt, and koji (a type of fungus cultivated on rice and other grains)—and allowing the mixture to age for months or even years.
What Does Miso Taste Like? Savory is usually the word used to describe the flavor of miso. Different types of miso paste vary in intensity, but in general, you can compare the flavor of miso paste to a rich soy sauce. It's salty and concentrated with fermented hints of tanginess.
As a rule of thumb, pairing miso with earthy, woodsy flavors — think winter squashes like pumpkin, kabocha, and butternut; toasty, nutty flavors like brown butter, sesame, chocolate, and caramel; or hearty fruits like apples and bananas — adds its deep, dynamic flavor without being overpoweringly funky or salty.
Miso paste is what is used to make miso soup. Miso paste is basically cooked, smashed, crushed soy beans, salt and a fermentation bacillus (sometimes wheat is also added) which is aged for anywhere from a couple of months to 3 years. People buy this at supermarkets and make miso soup or other dishes from it.
What are the different types of miso? There is miso paste and there is miso soup paste or powder. The two types of miso you most often find on British supermarket shelves are white and red. White miso is made from soy beans with rice.
Being made from soya beans, miso offers an array of vitamins, minerals and plant compounds, including isoflavones. The fermentation process used to produce miso may be especially helpful as it helps support digestion and may enhance immunity.
Miso is a rich source of vitamins and minerals, as well as probiotics, known as the gut's "good bacteria." Much of the potential health benefits of miso paste are because of the fermentation process used to make it.
So, how long can I keep miso? Miso is a “preservative food,” that can be kept for a long period of time due to its salt content. If kept in your refrigerator, miso itself does not go bad. In terms of the quality of the taste, miso should remain relatively consistent for up to one year.
Can you eat miso paste raw? Grab a spoon and dig in – you CAN eat your miso paste raw! I often recommend this to people when they are trying a new variety or are considering which variety to use in a recipe. It's a great way to discover the unique taste of miso and how each variety differs in flavor.
Miso paste can taste a bit like store bought bouillon, because it's so concentrated in flavor. However, when used in balanced concentrations, miso can have a very savory and earthy flavor that's reminiscent of mushrooms, parmesan, or something meaty.
For instance, some studies have concluded that miso might protect against certain cancers and heart disease in women. Plus, because it's a fermented food, it might help nourish and balance the community of bacteria that live in your gut. In this article, we'll explain what miso is and how it's made.
Add ingredients like mushrooms, red and green peppers, edamame, onions, leeks and other vegetables. The combination of such foods thickens the broth and benefits more than your tastebuds. You can even choose ingredients with specific health benefits in mind, like boosting your immune system.
The three basic types of miso include white, yellow, and red; as a general rule of thumb, “white miso is the mildest, yellow miso is more fermented, and red miso is the most assertive fermented flavor,” explains Masayoshi Takayama, the chef and owner of New York City's Japanese and sushi restaurant Masa.
Soy sauce is the most common substitute for miso paste. Miso is thick and creamy, whereas soy sauce is thin like water, but if texture isn't a factor, they are both made of soy and chock full of salty and savory notes.
As a general rule of thumb, the darker the colour of the miso paste, the saltier and stronger the flavour, as it's been aged for longer. I tend to favour white miso in my dishes. Sweet and mild, it's made with a large proportion of rice and I really love what it adds to a recipe.
A longer-fermented miso that encompasses any darker red and brown varieties, red miso is generally saltier than light yellow and white miso and has a more assertive, pungent flavor. It's best suited for heartier dishes like rich soups, braises, and marinades or glazes.
Any miso can be used to make a soup – a sweet white miso (like my 10-day miso) makes a light creamy drink; whilst a dark, rich miso makes a more savory soup, which can be easily turned into a meal by the addition of vegetables, tofu and noodles.
Introduction: My name is Jonah Leffler, I am a determined, faithful, outstanding, inexpensive, cheerful, determined, smiling person who loves writing and wants to share my knowledge and understanding with you.
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