One Pot Creamy Miso Pasta

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This pasta is easy to make, cooks in one pot, and is full of a fusion of flavors.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian, Japanese

Keyword: One Pot, Pasta

Servings:

Author: Carolyn Stilwell

Equipment

Ingredients

2 tablespoon Unsalted 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

US Customary - Metric

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