Miso Butter Pasta with Roasted Mushrooms

We eat a lot of pasta in our house. It’s one of those meals I could happily eat on repeat and never get tired of. But since it shows up on our dinner table so often, I’m always on the hunt for new ways to switch things up so it doesn’t feel like the same old bowl of noodles night after night.

That’s where this miso butter pasta comes in. I’ve been making it for a few years now, and it’s become a staple in our house. It’s rich, savory, and comforting, but still feels a little unexpected, in the best way. The miso adds this deep, umami flavor that pairs surprisingly well with buttery pasta and roasted mushrooms.

The first time I made it, I didn’t exactly announce what was in it. Matt is very much a food traditionalist and tends to be skeptical of anything that sounds even slightly unconventional. I knew if I mentioned miso and soy sauce anywhere near pasta, I’d get the look. So, I kept it to myself… until he went back for seconds and commented on how good it was. It was only then that I told him what was actually in the dish. Safe to say, it’s been in our regular rotation ever since.

This pasta is so easy to throw together and can be made entirely in the time it takes the mushrooms to roast and pasta to cook. The sauce only takes about 5 minutes to come together so it’s important to not start making it until you’ve got that reserved pasta water in hand and the mushrooms pulled out of the oven. It’s an ideal weeknight meal with high payoff and minimal effort.

So, if you’re looking for an easy pasta recipe that feels a little elevated without being complicated, this one’s worth a try.

INGREDIENTS

For the mushrooms:

2 lbs mushrooms, quartered

2 tbsp olive oil

2 tbsp soy sauce

2 garlic cloves, minced

For the pasta:

6 tbsp butter

3 tbsp white miso paste

6 garlic gloves, minced

¾ cup parmesan

1 lb spaghetti

1 tbsp olive oil

½ cup panko

¼ cup chopped fresh parsley

Salt and pepper, to taste.

METHOD

1. Preheat the oven to 450°F and line two baking sheets with parchment paper. In a large bowl, toss the mushrooms with olive oil, soy sauce, and garlic. Season with black pepper, then divide evenly between the baking sheets. Roast for about 20 minutes, swapping the pans halfway through, until browned and tender. Set aside.

   
   

2. Bring a large pot of well-salted water to a boil. Cook the spaghetti according to package directions. Reserve 1 cup of the pasta water, then drain.

   
   

3. Meanwhile, heat olive oil in a large pan over medium heat. Add the panko, season with salt and pepper, and toast until lightly golden, about 3–5 minutes. Transfer to a bowl and toss with the parsley. Set aside.

   
   

4. Wipe out the pan and return it to medium heat. Melt the butter, then stir in the miso paste and garlic. Cook for 2–3 minutes, stirring constantly, until fragrant and smooth.

   
   

5. Slowly whisk in the reserved pasta water to loosen the sauce, stirring constantly until silky. Stir in the Parmesan until melted and smooth. Add the spaghetti and roasted mushrooms, tossing until everything is evenly coated.

   
   

6. Divide the pasta into bowls, top with the toasted breadcrumb mixture, and serve immediately.

I can't wait for you all to try this and hopefully it will become a staple in your house the same way it has in mine.

Questions? Ask me in the comments below!