20 Minute Miso Butter Pasta
This Creamy Miso Butter Pasta is a rich, flavor-forward dinner that comes together in just 20 minutes for the ultimate weeknight comfort meal. Made with white miso paste and buttery sautéed mushrooms, it’s a quick and satisfying recipe that tastes restaurant-quality right from your own kitchen.
If you’re in the mood for something rich, savory, and soul-soothing, this 20 Minute Miso Butter Pasta is exactly what you need. This recipe feels like a warm hug in a bowl—creamy, garlicky, and perfectly balanced with a touch of soy sauce and a kick from chili oil crunch. It’s the perfect mix of cozy and crave-worthy, and one of those dishes you’ll find yourself making again and again. The best part—it all comes together in one pan in under 20 minutes, keeping the cooking and the clean up perfect for a weeknight dinner.
Each forkful feels cozy and satisfying—like the kind of dinner you’d curl up with on the couch after a long day. It’s simple, elevated, and perfect for anyone who loves a quick but indulgent pasta night. If you love easy meals that feel special, you’ll also want to try my Creamy Lemon Chicken Pasta or my 20 Minute Baked Teriyaki Turkey Meatballs—because quick dinners don’t have to be boring.
How To Make
Cook the pasta until al dente. In a large skillet melt the butter then add the garlic and stir in the miso paste and reserved pasta water, whisking until the miso dissolves into a smooth, creamy sauce.
Add washed and dried mushrooms and sauté until soft.
Add the drained pasta to the skillet and toss well.
Taste and season with soy sauce. Top with scallions, sesame seeds, and chili oil crunch. Serve hot.
Tips and Tricks
- Use good-quality white miso paste: It’s the star of the dish and gives that deep, savory flavor. White miso is milder and slightly sweet, so it balances the butter beautifully.
- Don’t skip the pasta water: It’s full of starch, which helps emulsify the sauce and gives it that silky, restaurant-style texture. Add it a little at a time until the sauce perfectly coats the noodles.
- Sauté the mushrooms until golden: Let them cook long enough to release their moisture and develop flavor before adding the pasta; this adds depth and richness to the final dish.
- Adjust the seasoning at the end: Miso and soy sauce are both salty, so taste before adding more salt or soy to avoid over-seasoning.
- Top it your way: A drizzle of chili oil crunch, a sprinkle of sesame seeds, or even a soft-boiled egg on top instantly makes it feel elevated and complete.
How To Save and Store
Let the Miso Butter Pasta cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 3–4 days. When reheating, add a splash of water or broth to loosen the sauce and bring back that silky texture—heat it gently on the stovetop or in the microwave until warmed through.
If you want to prep ahead, you can also make the miso butter sauce separately and store it in the fridge for up to a week. When you’re ready to eat, just cook fresh pasta, toss it with the warmed sauce, and dinner’s ready in minutes.
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20 Minute Miso Butter Pasta
Ingredients
- 10 oz spaghetti
- 3 tbsp grass-fed unsalted butter
- 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 shittake mushrooms
Toppings:
- 2 scallions (thinly sliced)
- 1 tsp sesame seeds
- chili oil crunch
Instructions
- Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter. Add the garlic and sauté for 1–2 minutes until fragrant. Stir in the miso paste and ¼ cup of the pasta water, whisking until the miso dissolves into a smooth, creamy sauce.
- Add washed and dried mushrooms and sauté until soft, about 2-3 minutes.
- Add the drained pasta to the skillet and toss well, adding more pasta water as needed until the sauce coats every strand. Taste and season with soy sauce.
- Divide into bowls and top with scallions, sesame seeds, and chili oil crunch. Serve hot.
Notes
- Protein add-ins: For a heartier meal, toss in cooked shrimp, chicken, or tofu before serving—the sauce pairs well with all of them.
- Pasta shape options: Spaghetti is classic, but linguine, bucatini, or even udon noodles are great alternatives that hold the sauce well.
- Spice level: If you love heat, finish with an extra drizzle of chili oil crunch or a pinch of red pepper flakes for a little kick.
Miso Butter Pasta
Ingredients
- 10 oz spaghetti
- 3 tbsp grass-fed unsalted butter (sub 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 shittake mushrooms
Toppings:
- 2 scallions (thinly sliced)
- 1 tsp sesame seeds
- chili oil crunch
Instructions
- Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter. Add the garlic and sauté for 1–2 minutes until fragrant. Stir in the miso paste and ¼ cup of the pasta water, whisking until the miso dissolves into a smooth, creamy sauce.
- Add washed and dried mushrooms and sauté until soft, about 2-3 minutes.
- Add the drained pasta to the skillet and toss well, adding more pasta water as needed until the sauce coats every strand. Taste and season with soy sauce.
- Divide into bowls and top with scallions, sesame seeds, and chili oil crunch. Serve hot.
Notes
- Protein add-ins: For a heartier meal, toss in cooked shrimp, chicken, or tofu before serving—the sauce pairs well with all of them.
- Pasta shape options: Spaghetti is classic, but linguine, bucatini, or even udon noodles are great alternatives that hold the sauce well.
- Spice level: If you love heat, finish with an extra drizzle of chili oil crunch or a pinch of red pepper flakes for a little kick.
Oh my gosh, I just finished this for dinner and it was sooooo delicious. I love miso. This was a huge hit and I will definitely be making it again.