Miso Garlic Butter Pasta
This buttery, ultra-savory miso pasta is a salty, satisfying fusion dinner! Whip it up in minutes—serve with a big green salad and a glass of dry white wine.
Servings 4 serves
Calories 937kcal
Ingredients
- 1 lb spaghetti or other pasta; approx. 500 g
- 1 tbsp salt for pasta water
- ¾ cup plant-based butter approx. 170 g
- 4 cloves garlic minced; about 12 g
- 3 tbsp light miso paste approx. 54 g
- 1 cup reserved pasta water
- ½ cup nutritional yeast approx. 16 g
- 120 g plant-based Parmesan
- 10 g nori seaweed snacks cut into thin strips; optional
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain.
- In a small bowl, whisk miso paste with 2–3 tablespoons of the reserved pasta water until smooth.
- In a large skillet over medium heat, melt butter. Add garlic and cook, stirring, for 1–2 minutes until fragrant but not browned.
- Pour in the miso slurry and remaining reserved pasta water. Whisk in nutritional yeast and cook, whisking constantly, until sauce thickens slightly, about 1–2 minutes. Remove from heat and whisk in plant-based Parmesan until melted and silky.
Toss and serve.
- Add drained pasta to the skillet and gently toss with tongs until each strand is coated. Divide among four bowls, sprinkle with nori strips, and serve immediately.
Video
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