Miso Butter Pasta
Miso butter pasta proves that sometimes the simplest pasta dishes are the most delicious! Ideal for a busy weeknight, this vegan dinner pairs spaghetti and meaty shiitakes with an irresistible sweet and savory sauce.
Even as a food blogger, I’m not up for cooking an elaborate meal every night. But I don’t want to rely on takeout or store-bought frozen meals either. For those times when I want to cook something quick and simple, pasta is my go-to—and this miso butter pasta is my current favourite.
Miso butter pasta is a Japanese-inspired dish that combines the slightly sweet, umami flavor of miso paste with creamy butter and noodles. The result is an incredibly rich and savoury dish that’s packed with flavor. Think of it as an elevated version of that comfort food favourite, buttered noodles.
And, as promised, miso butter pasta is also ridiculously easy to make. You need just a few ingredients and a few minutes of cooking time. It takes about as long as making a box of vegan mac and cheese!
Why You’ll Love This Miso Butter Pasta Recipe
Here’s what makes this miso butter pasta a standout:
- Vegan. Unlike other recipes for miso butter pasta, this one is made with plant-based ingredients, making it vegan-friendly.
- Quick and easy. This recipe requires only a few simple ingredients and you can get it on the table in under 30 minutes. That’s a weeknight win!
- Flavourful. The combination of miso paste and butter creates incredible depth of flavour, with layers of sweet, savoury, and umami. Once you try it, you won’t be able to get enough!
- Versatile. I use shiitake mushrooms in this recipe, but there are so many other vegetables that work here. I share some of my favourites below!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Spaghetti – Another long pasta would work too.
- Avocado oil – Or another neutral-flavoured oil.
- Vegan butter – Use your favourite store-bought brand or my homemade vegan butter.
- Shiitake mushrooms – Be sure to discard the tough stems.
- Sea salt and black pepper
- Garlic
- White miso – White miso has a delicate, mild flavour, with a lovely sweetness. It’s also labeled as shiro miso.
- Pasta water
- Vegan Parmesan – Use store-bought or homemade vegan Parmesan.
- Fresh parsley – Or herb of your choice.
What If I Forgot to Save the Pasta Water?
It happens to the best of us! If you accidentally drain all the water from the pasta, you can whisk 1/4 teaspoon of cornstarch with a cup of water and microwave it for a minute or two. Whisk again and use it in place of the pasta water.
How to Make Miso Butter Pasta
Ready for an easy weeknight dinner? Let’s go!
Cook the pasta. Prepare the pasta according to the instructions on the box. Reserve a cup of the water, then drain.
Melt the butter with the oil. Heat the oil and vegan butter in a large skillet set over medium-high heat.
Cook the mushrooms. Add the mushrooms to the pan and cook for 5 to 8 minutes, or until they’re golden. Season with salt and pepper, then transfer the mushrooms to a plate or bowl.
Reduce the heat. Lower the heat to medium-low and wait for 3 minutes for the skillet to cool.
Start the sauce. Add the garlic to the skillet and sauté for about 1 minute, then whisk in the miso and pasta water until the miso is dissolved. Stir in the vegan Parmesan.
Finish. Add the pasta, mushrooms, and parsley to the skillet. Toss to coat and turn off the heat. Season to taste and serve.
Tips for Success
These tips and hints will help you make sure your miso butter pasta turns out perfect:
- Make sure you use the correct type of miso paste. There are different types of miso paste available, and some are bolder and saltier than white miso. Sweet, mild white miso is key to the flavour of this dish.
- Don’t overcook the garlic. The garlic should be cooked to give the sauce a nice flavor, but not so much that it burns or becomes bitter.
- Add the pasta water gradually. The pasta water helps create a creamy sauce thanks to its starch content. Add it in slowly and whisk until you achieve your desired consistency.
- Adjust the amount of pasta water as needed. You can add more pasta water 2 tablespoons at a time until you have a creamy sauce that evenly coats the spaghetti.
Serving Suggestions
Serve miso butter pasta alongside a simple salad or with a side of Roasted Garlic Bread or Garlic and Rosemary Focaccia Bread. It’s also great with Balsamic Roasted Vegetables.
Variations
Instead of shiitake mushrooms, you can use cremini mushrooms, white mushrooms, or a wild mushroom mix. Not a fan of mushrooms? Zucchini or summer squash, eggplant, fresh corn, and leeks are all delicious in miso butter pasta.
How to Store Leftovers
Refrigerate leftover miso butter pasta in an airtight container for up to 3 days. Reheat in the microwave or stovetop with a splash of water or broth until warmed through.
Can This Recipe Be Frozen?
Yes, you can freeze miso butter pasta for up to 3 months. To serve, thaw the noodles in the refrigerator overnight and then heat according to the instructions above.
More Vegan Pasta Recipes
- Hearts of Palm Pasta With Pesto
- Creamy Garlic Mushroom Pasta
- Vegan Spaghetti and Meatballs
- One Pot Alfredo Penne Pasta
Enjoy friends! If you make this miso butter pasta, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Miso Butter Pasta
Ingredients
- 8 ounces spaghetti
- 1 tablespoon avocado oil, or oil of choice
- 1 tablespoon vegan butter
- 5 ounces shiitake mushrooms, sliced
- sea salt and black pepper to taste
- 4 cloves garlic, minced
- 3 tablespoons white miso
- 1 to 1 ½ cups pasta water, start with 1 cup
- ¼ cup vegan parmesan
- 2 tablespoons fresh parsley, chopped (or herb of your choice)
Instructions
- Prepare pasta as per instructions on the box in a large pot of well salted water. Drain pasta.
- Heat 1/2 tablespoon of oil and the full tablespoon of vegan butter in a large pan over medium-high heat.
- Add the mushrooms into the pan and sauté until the mushrooms are golden, about 5 to 8 minutes. Season lightly with sea salt and ground black pepper. Remove mushrooms from the pan and set aside.
- Lower heat to medium low and let the heat drop for about 3 minutes to ensure the pan is at the right temperature (so the garlic you're about to add in doesn't burn and the sauce doesn't dry out).
- In the remaining 1/2 tablespoon of oil, add in the minced garlic and sauté for about 1 minute. Add in the miso, and the pasta water. Stir all the ingredients together with a whisk until miso is dissolved and thoroughly combined.
- Add in the vegan Parmesan and stir to combine.
- Add in the pasta, mushrooms and the parsley and toss together until all ingredients are mixed and turn off heat (you don’t want to dry out the pasta). Feel free to add a little pasta water 2 tablespoons at a time for a creamier sauce too.
- Taste and adjust seasonings as desired. Enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Sounds like a great recipe! How would you add more protein?
Hi Rebecca,
You can add some vegan beef placement, tofu, or even tempeh in place of or in addition to the mushrooms!
I added Daring chicken and it was really good!
It was delicious but the instructions were confusing. Left over oil? How many times do we cook the garlic?
But I made it and it was terrific
Hi Denise,
I’m so happy you enjoyed! I’m sorry about that, I’m not sure what happened when I was typing this recipe (I was in month 8 of pregnancy so I’m thinking pregnancy brain took over!). You only cook it once, and I’ve corrected the instructions to reflect it accurately!
Vegan no alcohol!! without the herbs, this sauce tastes a bit like it might have sherry in it…since I can’t do wine, this gives me a great sauce base with that flavor note!! Congrats on a great recipe!! Worthy of company dinner!
Love this comment! Thanks so much Barb and so happy you enjoyed!!
left earlier comment about having a sherry flavor note….need to edit comment…..I actually added a bit of sweet vidalia onion to the white mushrooms I used. so the onion may have contributed with the miso to that flavor note….hmmmm, makes me wonder about this base for “onion soup”…..
Thanks for the updated comment Barb!! This inspires me to work on a French onion soup!!
So so good and so easy. Added some Daring chicken for protein and it was excellent. Can’t wait to make it again; definitely going to be part of the regular rotation.