Creamy Miso Pasta

This easy Miso Pasta brings Japanese miso, Italian romano cheese, and lots of garlic together in a rich and creamy sauce that’s perfect for spaghetti. This straightforward recipe delivers a profound, gourmet flavor. A sprinkle of furikake before serving takes it over the top!

📝 Ingredients

• 12 ounces bucatini (or spaghetti or linguine)
• 4 Tablespoons butter (unsalted)
• 3 cloves garlic (mined)
• 4 Tablespoons white miso
• 1 1/4 cups romano cheese (finely grated, use a microplane for best results (or parmesan))
• 1 teaspoon black pepper
• Salt + Pepper (to taste)
• Furikake
• Sliced green onions

👨‍🍳 Instructions

1. 1Bring a large pot of salted water to a boil. Add the 12 ounces bucatini and cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the pasta water, then drain the pasta.
2. 2In a large skillet, melt the 4 Tablespoons butter. Add the 3 cloves garlic, and cook for about 30 seconds, until fragrant. Then, whisk in the 4 Tablespoons white miso and 1 ¼ cups pasta water, until smooth. Add the pasta, 1 ¼ cups romano cheese and pepper, and cook 2-3 minutes, tossing constantly, until the cheese is melted and the pasta is coated in the sauce. Add additional pasta water, as needed, until the desired consistency is reached.
3. 3Season with additional salt and pepper, to taste.
4. 4Divide among shallow bowls and sprinkle with furikake and green onions.