This delicious and oh-so-creamy pasta dish is a perfect addition to your comfort food recipes. While miso isn’t the first ingredient that comes to mind with pasta, it’s definitely a game-changer, trust me. Miso pasta is easy to make and takes no time at all. Make the sauce while the pasta is cooking, and voila! You have a perfect pasta dish with unimaginable flavors. Put a poached egg on top for the perfect finish.
I remember seeing this idea on NYT cooking, so I decided to make it my own. Their recipe has 5 ingredients, while mine has a bit more, but offers more flavor. The mushrooms offered a great umami flavor and chewy texture, while the egg on top made it even creamier from the yolk. This was such a delicious dish that I would make it again and again. There are vegan versions of this recipe, but I’ll get to those later. However, in the meantime, feel free to make this dish vegan in your own way!
How to make Creamy Miso Pasta
Two unlikely ingredients create the best comforting and creamy pasta. I used heavy cream to make it a bit creamier, but you can use more reserved pasta water instead of the cream. Miso is a salty ingredient, so if you use more pasta water, do not salt it. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Linguine or Spaghetti: Any noodle that picks up the cream sauce is best to use. You’ll get more pick-up if you use a long noodle compared to a short noodle. It just makes more sense.
- White or Red Miso Paste: I used white, but you can use red. There’s also yellow miso paste. The choice is yours! Red miso is generally saltier than light yellow and white miso and has a more assertive, pungent flavor.
- Sriracha: Completely optional, but great for a kick.
- Shittake Mushrooms: Used to garnish, but feel free to omit them if you don’t like them or are allergic.
- Heavy Cream: To make the sauce creamy. Use more reserved pasta water instead if you don’t want the cream.
- Butter: Mix this with the miso!
- Small Yellow Onion
- Garlic
- Ground Black Pepper
- Grated Parmesan Cheese: A nutty flavor, but what’s pasta without cheese?
- Garnishes: Poached Egg, Furikake, Toasted Sesame Oil: All optional.
Cook the pasta according to the package directions, reserving some pasta water. Do not salt the water. The miso and parmesan cheese are salty enough. For the mushrooms: heat some butter in a saute pan. Saute the mushrooms until brown. Season with salt and pepper. Set aside. In a large skillet, melt the butter over medium-high heat. Cook the onion until translucent. Cook the garlic, then stir in the miso paste. Add in some reserved pasta water and stir to mix in the miso paste. Pour in the heavy cream and sriracha, if using. Simmer, reducing the heat to medium-low heat. Add in the parmesan cheese and simmer for another few minutes. Toss in the pasta. Top with a poached egg, furikake, and toasted sesame oil.
Tips & FAQs:
- Storage: Store in an airtight container for up to 3 days. This does not freeze.
- Reheat: You can microwave this, but I would recommend reheating this with 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. Stir and cook the pasta until it is warmed completely. You can even leave your pasta in the pan a little longer, allowing it to develop a slightly crunchy texture that pairs beautifully with the silky miso-based sauce.
- Do not salt the pasta water! The miso and parmesan are already salty enough. Adding more salt to the mix will make the dish inedible.
- What’s the difference between white and red miso paste?
- White (shiro) miso has a higher proportion of rice and is fermented from four months to one year. It’s milder and sweeter compared to other types.
- Red (aka) miso tends to have a higher proportion of soybeans and is fermented longer, from one to five years according to Sakai. It is often more robust, saltier, and has a higher level of protein.
- Mixed (awase) miso is a blend of white and red that offers a middle ground and some view it as an all-purpose version.
- Can this be made vegan? It can be. I’ll be uploading a vegan version of this recipe in the near future. However, feel free to make this vegan in your own way.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Creamy Miso Pasta
Ingredients
- 16 oz linguine
- 7 tbsp butter
- 5 oz shiitake mushrooms, sliced
- 1 small onion, finely diced
- 2 garlic cloves, thinly sliced
- 4-5 tbsp white miso paste
- 3/4 cup heavy cream
- 1 tbsp sriracha, optional
- 1/4 cup grated parmesan cheese
- 1/2 tsp ground black pepper
- 6 poached eggs, for garnish
- Furikake, for garnish
- Toasted Sesame Oil, for garnish
Instructions
- Cook the pasta according to the package directions. Do not salt the water. Reserve 1/2 cup of pasta water.
- In a saute pan, melt 1 tbsp of the butter over medium heat. Cook the shiitake mushrooms until browned, about 8 minutes. Season with salt and pepper to your liking. Set aside.
- In a large skillet, melt the remaining butter over medium heat. Cook the onions until translucent, about 3 minutes. Add in the garlic and cook for a minute more, until aromatic. Stir in the miso paste, then add the reserved pasta water and stir until the paste is dissolved.
- Add in the heavy cream and sriracha, if using. Reduce the heat to medium-low, and allow to simmer for 10 minutes, stirring so the cream doesn’t burn.
- Stir in the parmesan cheese and 1/2 tsp black pepper. Simmer for 5 minutes more. Toss in the pasta with the sauce.
- Garnish with the shiitake mushrooms, furikake, and toasted sesame oil. Top with a poached egg.
Notes
Storage: Store in an airtight container for up to 3 days. This does not freeze.
- Reheat: You can microwave this, but I would recommend reheating this with 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. Stir and cook the pasta until it is warmed completely. You can even leave your pasta in the pan a little longer, allowing it to develop a slightly crunchy texture that pairs beautifully with the silky miso-based sauce.
Do not salt the pasta water! The miso and parmesan are already salty enough. Adding more salt to the mix will make the dish inedible.
What’s the difference between white and red miso paste?
- White (shiro) miso has a higher proportion of rice and is fermented from four months to one year. It’s milder and sweeter compared to other types.
- Red (aka) miso tends to have a higher proportion of soybeans and is fermented longer, from one to five years according to Sakai. It is often more robust, saltier, and has a higher level of protein.
- Mixed (awase) miso is a blend of white and red that offers a middle ground and some view it as an all-purpose version.
Can this be made vegan? It can be. I’ll be uploading a vegan version of this recipe in the near future. However, feel free to make this vegan in your own way.
Nutrition Facts
Calories
584Fat (grams)
30Sat. Fat (grams)
17Carbs (grams)
65Fiber (grams)
3.96Net carbs
61Sugar (grams)
4.74Protein (grams)
14.45Sodium (milligrams)
670.38Cholesterol (grams)
72.86The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used. Garnishes and Sriracha are not included in the nutrition information.
Miss Raven's Kitchen 
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