Go Back
–+ servings
Spicy Miso Brown Butter Pasta

Spicy Miso Brown Butter Pasta for an Umami-Packed Dinner

Spicy Miso Brown Butter Pasta is a quick vegetarian dish combining nutty brown butter and umami-rich miso for an explosion of flavors.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian, Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 10.5 ounces Short Pasta like shells or orecchiette
For the Sauce
  • 2 tbsp Unsalted Butter can substitute with plant-based butter
  • 0.25 cup Olive Oil can substitute with neutral oil
  • 4 cloves Garlic minced
  • 0.5 tbsp White Miso Paste can swap with tahini
  • 1 tsp Crushed Chili Flakes adjust to spice preference
  • 0.5 tsp Ground Cumin optional but recommended
  • 0.5 tsp Smoked Paprika can replace with sweet paprika
  • 0.5 tsp Sweet Paprika optional
  • 0.5 tsp Cayenne Pepper use sparingly based on taste
  • 20 Sage Leaves fresh or can swap with thyme
For the Finish
  • Salt to taste
  • Black Pepper to taste
  • Grated Pecorino Romano or parmesan
  • 0.5 cup Panko Breadcrumbs for crunch when toasted
  • 0.25 cup Walnuts chopped, omit for nut-free
  • 1 tbsp Chopped Fresh Sage Leaves or dried sage, adjust amount
  • 3 tbsp Extra Olive Oil for toasting breadcrumbs and walnuts

Equipment

  • large pot
  • Skillet
  • colander

Method
 

Directions
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water, drain, and set pasta aside.
  2. Heat olive oil in a skillet over medium heat. Add panko breadcrumbs and walnuts, cooking for about 4 minutes until golden. Stir in chopped fresh sage for an additional 1-2 minutes. Season with salt and pepper, then set aside.
  3. Add unsalted butter to the same skillet. Melt and swirl until it turns a nutty brown color, about 2-3 minutes.
  4. Add minced garlic to the browned butter, cooking for about 2 minutes until fragrant. Stir in white miso paste and reduce heat to low.
  5. Sprinkle in crushed chili flakes, sage leaves, ground cumin, and smoked paprika. Toss and add the drained pasta while mixing in reserved pasta water to desired consistency.
  6. Plate the pasta and top with the breadcrumb and walnut mixture, grated cheese, and extra chili flakes if desired. Enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days; reheat gently on the stove. For best flavor, serve immediately after cooking.

Tried this recipe?

Let us know how it was!