Miso Garlic Butter Pasta

Indulge in this buttery, Japanese-inspired Vegan Miso Spaghetti.

Have you ever tried the latest viral food trend on TikTok – miso pasta? This Japanese-inspired dish combines the savory, umami flavor of miso paste with an irresistible creamy buttery sauce. Imagine tender spaghetti coated in a rich and silky sauce with hints of garlic, plus a rich cheesy taste from the plant-based parmesan and nutritional yeast. The light miso paste used in this recipe adds a touch of saltiness and depth of flavor, resulting in a unique and mouth-watering dish that will leave you wanting more. The best part? This recipe is not only delicious but also incredibly easy to make. Plus, the addition of nori sheets on top brings a nice crunchy texture and an extra burst of oceanic flavor to the dish (inspired by Japan’s uni miso pasta). Whether you’re a fan of vegan food or not, this miso garlic butter pasta is a must-try dish.

FAQs

Key Ingredients in this Miso Garlic Butter Pasta

• Light Miso Paste: Light miso paste is a milder and sweeter version of miso paste, making it the perfect ingredient to add flavor to this vegan miso pasta dish.
•  Plant-based Butter: In place of regular butter, plant-based butter is a vegan alternative that provides miso pasta’s rich, creamy flavor.
•  Garlic: Adds depth of flavor and aroma to the miso pasta.
•  Pasta Water: The starchy water from boiling the pasta creates a smooth and creamy miso sauce.
•  Nutritional Yeast: Provides a cheesy, nutty flavor and is a great source of vitamins and minerals.
•  Plant-based Parmesan: A vegan alternative to traditional parmesan cheese, it adds a nutty and salty flavor to the dish.

 Nori Seaweed Snacks: It garnishes the dish; nori seaweed provides a crisp texture and an additional burst of umami flavor.

Here’s a shopping list for you:

• Spaghetti or Pasta of Choice
•  Plant-based Butter
•  Plant-based Parmesan
•  Garlic
•  Light Miso Paste
•  Nutritional Yeast
•  Nori Seaweed Snacks

How to make Miso Pasta

Here’s a high-level, step-by-step guide on how to make this simple recipe. You can find the detailed method in the recipe card at the end of the post.

1. Cook spaghetti to packet instructions. Drain and reserve pasta water.
2.  Make your miso pasta sauce—Pan-fry butter and garlic. Then add the remaining ingredients and whisk until thickened before stirring the parmesan cheese.
3.  Toss the spaghetti in the sauce.
4.  Serve and garnish with nori seaweed strips.

Substitutions

• Pasta: While spaghetti is used in this recipe, you can use any pasta you like. Try using fettuccine, linguine, or even ramen noodles.
•  Plant-Based Butter: You can use olive oil instead if you don’t have plant-based butter. Heat the oil in a saucepan and proceed with the recipe as directed.
•  Miso paste: This recipe calls for light miso paste, but you can use any miso paste you have on hand. Just keep in mind that the flavor profile will vary. Darker miso paste will result in a saltier and more intense flavor.
•  Nutritional yeast: You can add extra parmesan if you don’t have nutritional yeast.
•  Nori sheets: the flavor won’t be the same, but sesame seeds would also work well as a garnish.

In conclusion, this miso pasta dish is a delicious, healthy, and easy-to-make meal perfect for a weeknight dinner or a dinner party. Feel free to share your thoughts and comments below.

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Miso Garlic Pasta

This buttery, ultra-savoury miso pasta is a salty, satisfying and addictive fusion dinner! Quick and easy to whip up, serve it with a big leafy green salad and glass of dry white wine.

Course Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 937kcal

Cost $7

Ingredients

• 500 g spaghetti or pasta of choice
• 3/4 cup butter plant based
• 4 cloves garlic
• 3 tbsp light miso paste
• 1 cup pasta water
• 1/2 cup nutritional yeast
• 120 g parmesan plant based
• 10 g nori seaweed snacks to garnish

Instructions

• Cook spaghetti to packet instructions. Drain and reserve pasta water.
• In a small bowl, muddle miso paste with a few tablespoons of pasta water until smooth.
• In a large saucepan, melt butter over medium heat. Add garlic, stirring for 2 minutes until fragrant.
• Add miso muddle and whisk to combine, then add pasta water and nutritional yeast, whisking vigorously. Continue for 1-2 minutes until the sauce begins to thicken slightly, then turn off the heat and add parmesan, whisking until melted.
• Add the spaghetti to the pot and gently mix with tongs to coat.

To serve

• Serve into four bowls.
• Cut nori sheets into thin strips roughly 2mm wide and sprinkle over the top of each bowl.

Notes

This recipe is a vegan friendly adaptation from the NYT Cooking with added garlic. Check out the original recipe here.

Nutrition

Calories: 937kcal | Carbohydrates: 101g | Protein: 32g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1241mg | Potassium: 465mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1309IU | Vitamin C: 1mg | Calcium: 406mg | Iron: 3mg