This creamy miso garlic butter pasta will be your new weekly go-to meal. It’s simple to make, requires easy-to-find ingredients, and contains all the miso-garlicky flavors you love.

Recently, we’ve been obsessed with anything with miso and garlic. So naturally, we had to combine these flavors into a pasta sauce that’s easy to make and bursting with flavor. This recipe is inspired by a recipe for garlic miso mushrooms, that we recently launched. If you are making burgers this summer, you need to try that recipe!

Here’s What You Need to Make This Miso Garlic Butter Pasta:

• Pasta: We like spaghetti for this dish, but feel free to use any pasta you desire. Suppose you’d like to make this recipe gluten-free, sub-out wheat-based pasta for a gluten-free variety. 
• Pasta Water: One of the tricks to add extra flavor to this, or any pasta dish, is to add a little bit of pasta water. It’s starchy, salty, helps thicken the sauce, and almost acts like a glue to stick the pasta and sauce together. 
• Dairy-Free Butter: To help make this recipe extra creamy, dairy-free butter is the key. We like to use Country Crock Plant Butter, but other brands like Flora and Earth Balance work well too. 
• Aromatics: The aromatics in this recipe are thinly sliced shallots and minced garlic.
• Herbs & Spices: The herbs and spices used for this recipe are straightforward. For some dash of spice, we add some red pepper flakes. We add some fresh basil and parsley for a pop of fresh herbaceousness. To round out all the flavors, we finish this dish with a pinch of salt and black pepper.
• Mushrooms: We like to use shiitake mushrooms for this miso garlic butter pasta, but any variety of mushrooms will be delicious. If you want to take this dish to the next level, a blend of mushrooms is an excellent addition. Oyster, crimini, and shiitake all complement each other very well. 
• Dairy-free Parmesan Cheese: To add a bit of cheesiness to our dish, we like to add vegan parm. Either parm crumbles or shreds will work well in this dish. Brands like Violife and Follow Your Heart are our favorites. 
• Lemon Juice: To add some brightness and acidity to our pasta sauce, a squeeze of fresh lemon juice will do the trick. 
• Miso Paste: This recipe recommends White miso paste over red miso paste. White miso paste is fermented for a shorter time giving it a slightly sweet flavor with soft and light umami compared to red miso.

Other Equipment Needed:

• Large Skillet
• Large Pot
• Spatula

What is Miso?

If you’re unfamiliar with miso, it’s a paste made from fermented soybeans, salt, different grains, and koji; a mold also used to make sake. Depending on the type of miso, it is fermented for a few months up to a few years. The longer miso paste is fermented, the darker it gets, and the more complex the flavor becomes. 

• White miso is made from soybeans that have been fermented with a large amount of rice. It’s best for light sauces and dressings. 
• Yellow miso is made from soybeans that have been fermented with barley. It has a mild, earthy flavor and is best for soups, marinades, and glazes. 
• Red miso is made with a higher percentage of soybeans but is also fermented with barley or other grains. It’s typically fermented for a longer period of time. Since red miso has a deeper umami flavor, it may overpower more mild dishes.

Looking For Similar Recipes? You Will Love These!

• Garlic Butter Miso Mushrooms (Ultimate Burger Topping)
• Easy Garlic and Herb Pasta (30-Minutes)
• Creamy One-Pot Pasta with Mushrooms and Asparagus
• Pasta Primavera
• One-Pot Vegan Hamburger Helper (Cheeseburger Pasta)

Miso Garlic Butter Pasta (Dairy-Free)

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• Author: Chris @ Sweet Simple Vegan
• Total Time: 25 minutes
• Yield: 6 servings

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Description

This creamy miso garlic butter pasta will be your new weekly go-to meal. It’s simple to make, requires easy-to-find ingredients, and contains all the miso-garlicky flavors you love.

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Ingredients

• 1 lb. spaghetti
• 1/2 cup vegan butter, divided
• 1 medium shallot, thinly sliced
• 6 large garlic cloves, chopped
• 1/4 teaspoon red pepper flakes, or as desired
• 8 ounces sliced shiitake mushrooms
• 3 tablespoons white miso paste
• ¼ cup vegan parmesan cheese
• 1–2 tablespoons fresh lemon juice
• 1/4 cup fresh chopped basil
• 2 tablespoons fresh chopped parsley
• Salt and black pepper, as desired

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Instructions

1. Bring a large pot of water to a boil. Once boiling, generously salt the water and add the pasta. Cook according to the package directions on the lower end of the cooking spectrum (so if it says 8-10 minutes, only cook it for 8). Once your pasta is ready, drain it but reserve about 1 cup of the pasta water.
2. Meanwhile, melt 3 tablespoons of the butter in a large, high-sided skillet over medium heat. Add the shallot and cook, stirring frequently, until softened and fragrant, about 3 minutes. Stir in the mushrooms, garlic, and red pepper flakes. Cook, stirring occasionally until the mushrooms are browned and tender, about 5 minutes.
3. Lower the heat to medium-low. Add the remaining butter and stir until melted. Whisk in the miso, vegan parmesan, and ½ cup of reserved pasta water until the miso is completely dissolved and the sauce is emulsified.
4. Add the pasta and toss to coat with the sauce. If the sauce is too tight, add in more of the starchy pasta water. Keep in mind, that the sauce will thicken with time.
5. Remove from heat. Stir in the herbs and lemon juice. Season with salt and pepper to taste, and enjoy!

Notes

• Be sure to taste before adding additional salt as the miso and parmesan are already salty.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Entree
• Method: Stovetop

Keywords: miso, garlic, dairy-free, vegan, pasta, entree

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