Description
A quick and flavorful Miso Butter Pasta combining the rich creaminess of butter and miso paste with tender shiitake mushrooms, garnished with scallions, sesame seeds, and spicy chili oil crunch. Perfect for an easy weeknight dinner full of umami goodness, ready in just 20 minutes.
Ingredients
Pasta and Sauce
- 10 oz spaghetti
- 3 tbsp grass-fed unsalted butter (substitute dairy free to make vegan)
- 2-3 cloves garlic, minced
- 2 tbsp white miso paste
- ½ cup reserved pasta water (more if needed)
- 1-2 tsp low-sodium soy sauce
- 1 cup sliced shiitake mushrooms
Toppings
- 2 scallions, thinly sliced
- 1 tsp sesame seeds
- Chili oil crunch, to taste
Instructions
- Cook the pasta: Bring a pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta.
- Melt butter and sauté garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned, enhancing the flavor base for the sauce.
- Create miso sauce: Stir in the white miso paste along with ¼ cup of the reserved pasta water. Whisk continuously until the miso fully dissolves, creating a smooth and creamy sauce consistency.
- Sauté mushrooms: Add the washed and dried sliced shiitake mushrooms to the skillet. Cook for about 2-3 minutes until the mushrooms are tender and have released their moisture.
- Toss pasta in sauce: Add the drained pasta to the skillet with the sauce and mushrooms. Toss thoroughly to coat every strand evenly, gradually adding more reserved pasta water as needed to achieve a silky sauce that clings to the noodles.
- Season: Taste the pasta and season with 1-2 teaspoons of low-sodium soy sauce to balance the flavors and add depth.
- Serve and garnish: Divide the pasta into bowls and top each serving with thinly sliced scallions, a sprinkle of sesame seeds, and a drizzle of chili oil crunch for a spicy, crunchy finish. Serve immediately while hot.
Notes
- For a vegan version, substitute grass-fed butter with a plant-based butter alternative.
- If shiitake mushrooms are unavailable, substitute with cremini or button mushrooms.
- Adjust chili oil crunch amount to taste, depending on spice preference.
- Reserve extra pasta water to adjust sauce texture as needed.
- This recipe can easily be doubled for larger groups.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese Fusion
