One Pot Creamy Miso Pasta
Updated Jul 14, 2025, Published on Sep 02, 2023
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This One Pot Creamy Miso Pasta includes all of my favorite things:
- It's pasta and I think we all know I love all things pasta.
- It all comes together in one pot which I'm a fan of for several reasons - less dishes, less to keep track of while cooking, and all the flavors blend together in the pot.
- The entire dish comes together in just 30 minutes! You can have a unique and flavorful dinner ready in no time!
- My favorite way to cook is using random ingredients in my fridge/pantry and incorporating all of the flavors and cuisines I enjoy. This dish has Italian, Japanese, Korean, and American flavors.
One Pot Creamy Miso Pasta Ingredients
- 2 tbsp Butter - use half in the beginning and half at the very end
- 5 cloves Garlic minced
- 1 tsp Gochugaru - is a popular Korean spice made from dried and ground red chili peppers. It is a fundamental ingredient in Korean cuisine and is known for its vibrant red color, fruity and slightly smoky flavor, and moderate level of spiciness. If you substitute gochugaru with something like red pepper flakes, you will likely need to reduce the amount used.
- 1 cup Whole Milk - you can use a lower fat milk or heavy cream, but the consistency of your sauce will change based on the fat content.
- 1.5 cups Water - add more splashes of water as needed if it's absorbing too quickly before the pasta is cooked through.
- 8 oz Pasta I used Mafalda Corta Pasta
- Salt & Pepper to taste
- 2 tbsp Lemon Juice
- 2 tbsp White Miso
- 1/2 cup Parmesan Cheese - freshly grated is best!
- 1/4 cup Fresh Parsley finely chopped
- 2 Green Onion thinly sliced; to serve
- 1 tbsp Furikake Seasoning - to serve, Furikake is a Japanese seasoning typically used to enhance the flavor of rice, but it can also be used as a versatile seasoning for other foods. Furikake is a dry condiment made by mixing various ingredients like dried seaweed (nori), bonito flakes (katsuobushi), sesame seeds, dried fish, sugar, salt, and other flavorings.
Recipe Instructions
- Heat a large high-rimmed sauté pan or pot over medium heat. Melt 1 tbsp of butter. Add the minced garlic and cook for 30 seconds, stirring often. Add the gochugaru, stir to combine, and cook another 30 seconds.
- Pour in the milk, water, uncooked pasta, and salt & pepper to taste. Bring to a boil. Cook, stirring occasionally until the pasta is cooked through. This may take about 15 minutes. Add additional water if it's absorbing too quickly. It may seem like you have too much liquid, but it ends up forming the sauce.
- Once the pasta is cooked through, add the lemon juice, white miso paste, parmesan cheese, and remaining 1 tbsp of butter. Stir until well combined and melted.
- Stir in the fresh parsley. Season to taste with salt and pepper.
- Divide among bowls. Top with sliced green onion, furikake seasoning, and additional parmesan cheese.
Did you try this One Pot Creamy Miso Pasta? Leave a Review!
Next time you want a flavorful dinner that feels a little fancy and unique, but only takes 30 minutes, DEFINITELY try this One Pot Creamy Miso Pasta! The blend of buttery garlic, gochugaru, creamy milk, white miso, lemon juice, and furikake seasoning create such a delicious dish.
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
One Pot Creamy Miso Pasta
This pasta is easy to make, cooks in one pot, and is full of a fusion of flavors.
Equipment
- Sauté Pan or use a pot
Ingredients
- 2 tablespoon Butter, divided
- 5 cloves Garlic, minced
- 1 teaspoon Gochugaru, or to taste; see note
- 1 cup Whole Milk
- 1.5 cups Water, more as needed
- 8 oz Pasta, I used Mafalda Corta Pasta
- Kosher Salt & Black Pepper, to taste
- 2 tablespoon Lemon Juice
- 2 tablespoon White Miso
- 1/2 cup Parmesan Cheese, grated; additional to serve
- 1/4 cup Fresh Parsley, finely chopped
- 2 Green Onion, thinly sliced; to serve
- 1 tablespoon Furikake Seasoning , to serve
Instructions
- Heat a large high-rimmed sauté pan or pot over medium heat. Melt 1 tbsp of butter. Add the minced garlic and cook for 30 seconds, stirring often. Add the gochugaru, stir to combine, and cook another 30 seconds.
- Pour in the milk, water, uncooked pasta, and salt & pepper to taste. Bring to a boil. Cook, stirring occasionally until the pasta is cooked through. This may take about 15 minutes. Add additional water if it's absorbing too quickly. It may seem like you have too much liquid, but it ends up forming the sauce.
- Once the pasta is cooked through, add the lemon juice, white miso paste, parmesan cheese, and remaining 1 tbsp of butter. Stir until well combined and melted.
- Stir in the fresh parsley. Season to taste with salt and pepper.
- Divide among bowls. Top with sliced green onion, furikake seasoning, and additional parmesan cheese.
Video
@carolbeecooks One Pot Creamy Miso Pasta ready in 30 minutes! This has a fusion of italian, japanese, american, and korean flavors 🫶 #pasta #onepot #30minutemeals
♬ I KNOW ? - Travis Scott
Notes
Note: Gochugaru is a Korean chili powder. It's not particularly spicy. It adds a mild flavor and a pop of color to the dish. If you use something spicier like red pepper flakes, you may want to use less based on your spice preference.
Nutrition
Calories: 505kcal, Carbohydrates: 69g, Protein: 20g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 44mg, Sodium: 832mg, Potassium: 440mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1219IU, Vitamin C: 14mg, Calcium: 300mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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