Creamy Miso Parmesan Pasta
This creamy miso parmesan pasta is easy to make and absolutely delicious. Made from 6 simple ingredients, I can guarantee this will become a weeknight go-to.
Try adding meaty mushrooms for a fun and tasty twist. Or, if you’re looking for more protein, try adding crispy tofu or even a poached egg. For a little spice, add some chili oil. All of these options would taste amazing. However, it tastes great as is too!
Ingredients Needed for Creamy Miso Parmesan Pasta
Pasta – You’ll need 8 ounces of bucatini pasta for this recipe. I used Delallo Foods bucatini and it tasted amazing. Be sure to cook it al dente as it will continue to cook in the pan with the sauce and cheese. Be sure to salt your water as well.
Pasta Water – Be sure to reserve about ½ – ¾ cup of pasta water. You’ll need some to dissolve the miso and some more to help melt the parmesan cheese.
Butter – You’ll need salted butter for this recipe.
Shallot / Garlic – finely dice one small shallot for this recipe. You’ll also need about 2 cloves of minced garlic.
Miso Paste – For this recipe, you’ll need sweet white miso paste. Do not use any other type as they all vary in flavor and saltiness.
Grated Parmesan Cheese – You’ll need freshly grated parmesan cheese for this recipe.
Furikake – You’ll need furikake for this recipe. If you do not have any handy, you can used crushed nori sheets and sesame seeds.
How to Make Creamy Miso Parmesan Pasta
Boil a pot of water.
Add salt and cook the bucatini according to the package. Al dente is best.
Reserve about ½ -3/4 cup of pasta water and drain the pasta.
In a saucepan, add the butter, garlic and shallots.
Once lightly browned, add the miso paste and some of the pasta water to help dissolve the miso. Whisk until well combined.
Add the cooked pasta and the parmesan cheese.
Mix well, slowly adding more pasta water as needed to melt the cheese.
Once the pasta is creamy, top with furikake and enjoy.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave.
Creamy Miso Parmesan Pasta
Ingredients
Creamy Miso Parmesan Pasta
- 8 ounces bucatini, al dente
- 2 tablespoons salted butter
- ½ – ¾ cup pasta water
- 2 cloves garlic, minced
- ¼ cup shallots, minced, about 1 shallot
- 1 tablespoon white miso
- ½ cup parmesan grated
- 2 teaspoons furikake as garnish
Equipment
- 1 pasta pot
- 1 measuring cup for pasta water
- 1 colander
- 1 saucepan
Instructions
- Boil a pot of water.
- Add salt and cook the bucatini according to the package. Al dente is best.
- Reserve about ½ -3/4 cup of pasta water and drain the pasta.
- In a saucepan, add the butter, garlic and shallots.
- Once lightly browned, add the miso paste and some of the pasta water to help dissolve the miso. Whisk until well combined.
- Add the cooked pasta and the parmesan cheese.
- Mix well, slowly adding more pasta water as needed to melt the cheese.
- Once the pasta is creamy, top with furikake and enjoy.
