This Miso Butter Pasta recipe is easy, creamy and completely vegan! It requires just 5 ingredients and 15 minutes to make, so it is the perfect weeknight recipe. And it is absolutely delicious!
Easy weeknight dinner recipes are essential! And I have so many simple dinner recipes here on Earthly Provisions, from Vegan Cashew Mac and Cheese, to Tomato Orzotto to Roasted Garlic Tomato Soup.
But none are as fast as this Creamy Miso Butter Pasta! This pasta recipe only requires 5 ingredients and 15 minutes to make. It is flavorful, delicious and and I guarantee you will make it time and time again!
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Why You'll Love This Recipe
- You only need 10 minutes to make this pasta recipe, so it is perfect for weeknights.
- And you only need 5 ingredients!
- This Miso Butter Pasta is super creamy and completely vegan.
- It is packed with flavor from white miso, parmesan cheese and plenty of black pepper.
- And it is absolutely delicious!
Ingredients
White Miso: I like white miso for this miso butter pasta recipe. Its mild, but savory flavor. But, you can use red miso if you prefer a stronger flavor! And if you want to know more about miso, this article by Epicurious is a great place to start.
Butter: I highly recommend Miyoko's Cultured Plant Butter. It has the most delicious flavor.
Grated Parmesan Cheese: I love Follow Your Heart Parmesan Cheese. It tastes great and melts beautifully.
Pasta: I like spaghetti for this recipe, but any pasta will work. And, if you want to make this recipe gluten-free, use your favorite gluten-free pasta!
Instructions
Step 1. In a large skillet over low heat, melt the non-dairy butter.
Once the butter is melted, add the black pepper and stir. Allow the pepper to cook for one minute.
Step 2. Add the dairy-free parmesan cheese and white miso paste. Stir to combine.
Step 3. Slowly add ½ cup of the starchy pasta water.
Stir until the miso butter pasta sauce is well combined, smooth and creamy.
Step 4. Add the cooked spaghetti and toss until everything is well coated in the sauce.
Remove from heat and serve.
What to Serve it With
- A simple green salad or a Fennel Cucumber Salad
- Vegan Focaccia or Vegan Garlic Bread
- And a Vegan Olive Oil Cake for dessert
Recipe FAQs
Store it in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet with a splash of water to loosen up the sauce.
Miso has a savory, umami flavor, mild saltiness and mild tang.
Yes! Miso is always vegan, but is not always gluten-free. So, if you are gluten-free, be sure to read the label carefully.
Expert Recipe Tips
Add additional pasta water when tossing the spaghetti in the creamy miso butter sauce if you need to! Just add a couple tablespoons at a time until you have your desired consistency.
Add mushrooms, spinach or kale to this pasta if you like!
I like to top this pasta with a sprinkle of red pepper flakes for a little heat.
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📖 Recipe
Creamy Miso Butter Pasta
Equipment
- 1 10-12 inch Skillet
- 1 4 Quart Pot
- Measuring Cups and Spoons
Ingredients
- 8 oz Spaghetti or pasta of choice
- 3 tablespoon Non-Dairy Butter I love Miyoko's Plant Butter
- 1 teaspoon Coarsely Ground Black Pepper
- ¼ Cup Grated Non-Dairy Parmesan Cheese I recommend Follow Your Heart
- 3 tablespoon White Miso
Instructions
Cook the Spaghetti
- Cook the spaghetti according to package directions in a large pot of salted water. When the pasta is done cooking, reserve 1 cup of the pasta water before straining it.8 oz Spaghetti
Make the Sauce
- While the pasta cooks, place the non-dairy butter in a 10-12 inch skillet over low heat. Once the butter is melted, add the black pepper and stir. Allow the pepper to cook for 1 minute.3 tablespoon Non-Dairy Butter, 1 teaspoon Coarsely Ground Black Pepper
- Add the parmesan and miso to the pan and stir. Slowly add ½ cup of pasta water and stir until the parmesan cheese is melted and the sauce is creamy.¼ Cup Grated Non-Dairy Parmesan Cheese, 3 tablespoon White Miso
- Add the pasta to the sauce and use tongs to toss the pasta until it is well coated in the sauce. Add additional pasta water here if you need to.
- Remove from heat and serve.
Courtney says
I made this using egg noodles instead of spaghetti and man, is it good! I make this weekly and it is an easy way to elevate butter noodles!