Creamy Miso Butter Pasta

A plate of Vegan Creamy Miso Pasta with a forkful of pasta on the plate.

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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!

Prep Time3

Cook Time12

Total Time15

Course: Dinner

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 671kcal

Author: Megan Calipari

Cost: $3

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.

Notes

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.

Nutrition