Miso Pasta
This 5-ingredient miso pasta is rich, buttery, and packed with savory flavor. It comes together in just 20 minutes for an easy weeknight dinner.
Servings: 4 servings
Equipment
- 1 Large pot
- 1 Large Skillet
Ingredients
- 12 ounces bucatini
- 6 ounces butter I used salted
- 3 cloves minced garlic
- ¼ cup miso I used red miso
- ¾ cup grated Parmesan
- furikake or nori flakes optional for garnish
Instructions
- Bring a large pot of water to a boil and cook 12 ounces bucatini according to package directions until just al dente. Reserve 1 cup of pasta water and set aside. Drain the pasta.
- In a large skillet over medium heat, add 6 ounces butter and 3 cloves minced garlic. Cook the garlic for 1-2 minutes until fragrant, then add ¼ cup miso and the pasta water. Whisk the sauce until smooth.
- Add the cooked pasta to the skillet with the sauce, along with ¾ cup grated Parmesan. Toss the pasta in the sauce until evenly coated. Serve immediately and garnish with furikake or nori flakes if desired.
Notes
Leftover Instructions
Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. Add a splash of broth, water, or milk when reheating to keep the pasta creamy.
Nutrition
Calories: 737kcal | Carbohydrates: 71g | Protein: 19g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1248mg | Potassium: 279mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1240IU | Vitamin C: 1mg | Calcium: 208mg | Iron: 2mg
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