Creamy Miso Pasta

If you’ve ever bought a tube of miso paste for something like homemade ramen and then wondered what to do with the rest of it, this creamy miso pasta is the perfect solution. Miso is a fermented soybean paste that packs salty, buttery and subtly sweet flavors, making it an easy way to transform simple meals into something richer and more restaurant-worthy.

Here, miso paste is added to a classic cacio e pepe–style sauce made with butter, pasta water and plenty of Parmesan cheese. The result is a silky, peppery pasta with a boost of savory depth. The flavor is pure comfort, and Taste of Home editor Lindsay Mattison notes that the miso makes the sauce especially luscious and creamy. What more could you want from a saucy 30-minute dinner?

Creamy Miso Pasta Ingredients

• Pasta: Long strands like spaghetti, linguine or fettuccine are ideal for catching the sauce, but feel free to get creative with your favorite pasta shapes.
• White miso paste: White miso paste is the star flavor booster of this miso recipe. You’ll usually find it in the refrigerated section of grocery stores near tofu or other Asian ingredients.
• Butter: Unsalted butter lets you control the amount of salt in the dish. Cut it into cubes to help it melt quickly and evenly into the sauce.
• Parmesan cheese: Choosing the right cheese is key to a smooth, cacio e pepe–style sauce. Finely shredded Parmesan melts better than coarse shreds or grated cheese. For the silkiest texture, grate it yourself from a block since bagged shredded cheese often contains anti-caking agents that interfere with melting.
• Optional toppings: Finish each bowl with sliced green onions for freshness, and a drizzle of chili crisp for a spicy kick to balance the rich, creamy sauce.

Directions

Step 1: Cook the pasta

Cook the pasta according to the package directions for al dente. Reserve 3/4 cup of the pasta cooking water, then drain the rest and set the pasta aside.​

Editor’s Tip: Always salt pasta cooking water before adding the pasta. A good rule of thumb is about 1 tablespoon of salt for every pound of pasta.

Step 2: Start the miso sauce

In a small bowl, whisk 1/2 cup of the reserved pasta water with the miso paste until smooth. Set aside the remaining 1/4 cup of pasta water.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add pepper, then stir in the miso mixture and heat it until it’s warmed through.

Editor’s Tip: Whisking the miso into the hot pasta water first helps evenly dissolve the paste, so your sauce end up with clumps.

Step 3: Toss the sauce with the pasta and cheese

Add the cooked pasta to the skillet, along with the shredded Parmesan and the remaining 2 tablespoons of butter. Stir continuously until the cheese melts and the sauce turns glossy. If the sauce looks too dry or thick, add a splash of the additional reserved pasta water to loosen it.

Step 4: Garnish the pasta

If desired, top the pasta with extra Parmesan, freshly ground pepper, sliced green onions and a drizzle of chili crisp for heat and crunch. Serve it right away.

Creamy Miso Pasta Variations

• Make it spicy: Stir a pinch of crushed pepper flakes into the butter with the black pepper, or finish the dish with a drizzle of chili crisp for extra heat and a bit of crunch.
• Add greens: Toss in a handful of baby spinach, kale or frozen peas along with the cheese for a pop of color and extra nutrition. The heat from the pasta will gently wilt the greens or thaw the peas so they’re perfectly tender when served.
• Top with protein: Top the creamy miso pasta with sliced grilled chicken, sauteed shrimp or crispy baked tofu to make the dish even more filling.
• Switch up the miso: Use red miso paste instead of white for a deeper, saltier flavor, or try a blend of white and red miso pastes for extra complexity.

How to Store Creamy Miso Pasta

Store leftover creamy miso pasta in an airtight container in the refrigerator for up to four days. The sauce may thicken, so add a splash of water or broth before reheating the pasta to loosen it.

Can you freeze miso pasta?

This miso pasta isn’t ideal for freezing. The buttery, cheese-based sauce can separate and turn grainy once thawed. For the smoothest, creamiest texture, it’s best enjoyed fresh.

How do you reheat creamy miso pasta?

Reheat creamy miso pasta in a skillet on the stovetop or in the microwave with a splash of water to loosen the sauce. Stir it frequently to help bring back that creamy, glossy texture. Finish it with a sprinkle of freshly shredded Parmesan and coarsely ground black pepper to refresh the flavor.

Creamy Miso Pasta Tips

What type of pasta is best for creamy miso pasta?

Long, thin pasta shapes like spaghetti, linguine, fettuccine or bucatini work best for cacio e pepe dishes like this creamy miso pasta. The silky sauce clings to the strands, making every bite creamy and flavorful. You can also experiment with shorter shapes like rigatoni or penne, or try twirly varieties like fusilli or cavatappi; their grooves catch and hold all that delicious sauce.

How do you prevent the sauce from clumping?

The key to a smooth, cacio e pepe–style sauce without clumps is controlling the heat and stirring constantly. Keep the skillet over medium-low heat and stir as you add the cheese to help it melt evenly. Using freshly shredded Parmesan also helps it melt smoothly.

Finally, keep some reserved pasta water on standby. Add a splash or two as needed to help emulsify the sauce and keep it silky, not clumpy.

What can you serve with creamy miso pasta?

Creamy miso pasta is rich and indulgent, so it pairs well with lighter sides. Try a crisp green salad, roasted vegetables or garlicky sauteed spinach to balance the dish. ​You can also turn this pasta into a more filling meal by adding a protein. Grilled chicken, crispy tofu, or sauteed shrimp or scallops would all be delicious here.