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This Miso Pasta is full of depth and flavor. An easy weeknight meal that comes together in under 30 minutes.  
This Miso Pasta is full of depth and flavor. An easy weeknight meal that comes together in under 30 minutes.  

The highest quality that a human being can reach is to be independent of the good opinion of others. Mazlow

This Miso Pasta is addictingly delicious! Pasta is tossed with browned butter and miso past, with a little parmesan that gets creamy when whisked with a little hot pasta water.

Here we’ve tossed the Miso Pasta with sauteed morel mushrooms, but really most any veggie would work well here. Comb through your fridge and look for what needs using up.


Miso pasta ingredients.

Ingredients in Miso Pasta

  • Pasta– use any pasta you like- spaghetti, linguini, fettuccini, penne, etc.
  • Miso Paste – I love using white miso paste for its subtle flavor, but other miso will work well too.
  • Butter- browning the butter gives this a deliciously nutty flavor.
  • Garlic and Shallots – add depth of flavor.
  • Mushrooms- use your favorite mushrooms- shiitake, morels, chanterelles, cremini, maitake, oyster, etc.
  • Pecorino Cheese- gives a creaminess to the pasta as well as depth.
  • Fresh Parsley- the parsley brightens the dish and gives it an overall freshness.
This Miso Pasta Recipe is full of depth and flavor. An easy weeknight meal that comes together in under 30 minutes.  

What to serve with Miso Pasta

Serve Miso Pasta with  sourdough bread and a big leafy green salad like this classic Caesar!

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Spaghetti w/ Morel Mushrooms and Miso Brown Butter Sauce |

Miso Pasta

  • Author: Sylvia Fountaine | Feasting at home
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: pasta recipe
  • Method: stove-top
  • Cuisine: American
  • Diet: Vegetarian


This Miso Pasta is full of depth and flavor. An easy weeknight meal that comes together in under 30 minutes.


Units Scale
  • 8 oz pasta- spaghetti, linguini, fettucini, penne, etc.
  • 12 tablespoons olive oil
  • 4 cloves garlic, roughly chopped
  • 1 shallot, finely diced
  • 23 cups mushrooms – morels, shiitake, cremini, maitake, oyster, etc.
  • 1/4 cup butter
  • 2 teaspoons white miso
  • 1/21 cup hot pasta water
  • 1/41/2 cup grated pecorino cheese
  • Cracked pepper to taste
  • 1/4 cup Italian parsley


  1. Cook pasta: In a large pot, bring 2 quarts water to a boil along with 2 teaspoons salt, and cook pasta until al dente. Save 1 cup hot pasta water, when draining.
  2. Cook the mushroom In a large sauté pan, add the olive oil and garlic and shallots. Saute 1-2 minutes until just fragrant. Add mushrooms. Saute on med-low heat until tender, season with salt and pepper and set the mushrooms aside.
  3. In the same pan, add 1/4 cup butter, and lightly brown over low heat until golden and fragrant. To the brown butter, whisk in 1/2 cup pasta water and 1 tablespoon miso pasta and whisk. Whisk in the cheese and whisk until creamy.  Add more pasta water to loosen if you like.
  4. Place the cooked pasta into the creamy miso sauce, and toss well, then add the mushrooms, gently combining. Season with pepper.
  5. Sprinkle with Italian parsley.


Tip: For extra nuttiness,  toast your pasta first, placing it single-layered on a sheet pan in a 375F oven for 15-20 minutes or nicely golden, then cook like normal.


  • Serving Size: 1 ½ cups
  • Calories: 401
  • Sugar: 3.5 g
  • Sodium: 113.3 mg
  • Fat: 18.2 g
  • Saturated Fat: 9.1 g
  • Carbohydrates: 48.4 g
  • Fiber: 3.1 g
  • Protein: 12.3 g
  • Cholesterol: 37.9 mg

Keywords: miso pasta, miso mushroom pasta, miso pasta recipe,



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  1. Any tips on cleaning morels? Mine tend to be gritty which ruins the whole thing (meaning I am not cleaning them well enough) , and soaking only makes them slimy. Love the idea of adding miso to browned butter, miso-butter in general has been such a find for me.

    1. Hi Bri, I try to use a brush to brush away dirt. But if really dirty, and you need to wash, then soak them in water, pat dry, and place them in s single layer on a sheet pan in the oven on lowest temp until fully dry.

  2. Yum! I used 170-grams morels and 8-oz whole wheat garlic fettuccini. I followed the recipe as written and it turned out fantastic. Morels are such a special treat so I was excited to see you had a recipe that made them the star. 🙂 Thank you for all the amazing recipes you share!

  3. That was super delicious! Took me awhile to figure out how to brown the butter the right color. I used 2 cups or morels, added a sprinkle of cilantro because that was the only green I had. It was “restaurant quality”!!!

    1. Hi Dana, you know I haven’t tried this with dried mushrooms, so I’m not sure. What if you mixed dried morels with another fresh mushroom?

  4. This was delicious and allowed for the morels to be the star of the dish! Definitely use more morels if you can! 🙂

  5. In Indiana, we typically coat morels in a bit of flour and egg for a pan-fried treat, but my parents and I wanted to try something a little different last year and found your recipe. It’s fabulous! We bought our usual batch of morels from a local forager yesterday, and we’re looking forward to using this recipe again this weekend. Thanks so much!

    1. Oh Im so glad! Thanks for sharing…I just got some morels too yesterday~ they are the BEST!

  6. Thank you for this recipe. I made this tonight and my husband and I really enjoyed it. It was exactly as you intended,enhancing the morels without too many ingredients to hide the flavor. I even had all the ingredients on hand (was looking for a new morel recipe for my foraged morels)which made it even more satisfying.

  7. I’ve been thinking of cooking morels since ever! Just haven’t had the chance. Your miso brown butter sounds lovely too…not a combination I’ve had before.

    1. If you have never tried them, and you are a mushroom lover, you will fall in love with them.

  8. Interesting post. Never tried morel before. I am gonna check out and find some in our area and try your recipe. This is a unique pasta dish!

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