Name: Miso Butter Shiitake Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 150 grams uncooked spaghetti; 100 grams shiitake mushrooms; 2 cloves garlic, minced; 3 tablespoons unsalted butter; 1 tablespoon miso paste (white or yellow); ½ cup pasta water; ½ cup pecorino romano, grated; Ground black pepper, to taste

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Miso Butter Shiitake Pasta is a savory, creamy fusion of Italian and Japanese flavors. Spaghetti is tossed in a silky miso-infused butter sauce and topped with golden sautéed shiitake mushrooms and grated pecorino romano. It’s an umami-packed dish that’s both comforting and elegant — ready in just 30 minutes with minimal ingredients and maximum flavor.

Miso Butter Shiitake Pasta

Why You’ll Love This Recipe

Unique fusion of Italian pasta and Japanese miso
Deep, umami-rich flavor with minimal effort
Ready in just 30 minutes — perfect for weeknights
Uses simple pantry staples and fresh mushrooms
Creamy without needing heavy cream
Pecorino adds sharpness and depth
Easily customizable with different mushrooms or pasta
Elegant enough for entertaining, easy enough for a quick dinner
Vegetarian-friendly comfort food
A great introduction to miso in Western-style dishes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

150 grams uncooked spaghetti
100 grams shiitake mushrooms
2 cloves garlic, minced
3 tablespoons unsalted butter
1 tablespoon miso paste (white or yellow)
½ cup pasta water
½ cup pecorino romano, grated
Ground black pepper, to taste

Directions

Bring a pot of salted water to a boil and cook spaghetti according to package instructions (about 10 minutes).
While the pasta cooks, wash the shiitake mushrooms thoroughly, paying special attention to the underside of the caps. Remove stems and thinly slice the caps.
In a large pan, melt 1 tablespoon of butter over medium heat. Add minced garlic and sauté until lightly browned.
Add sliced mushrooms in a single layer. Cook undisturbed for 2–3 minutes until golden on one side, then flip and brown the other side. Season with salt and pepper to taste. Remove mushrooms from the pan and set aside.
In the same pan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the miso paste and ½ cup of reserved pasta water. Whisk until the miso is fully dissolved and the sauce is smooth.
Stir in grated pecorino romano and mix until melted and creamy.
Return the cooked mushrooms to the pan and stir to coat in the sauce.
Add the cooked spaghetti and toss until thoroughly coated in the miso butter sauce.
Remove from heat and serve immediately, garnished with extra pecorino and cracked black pepper.

Servings and timing

Servings: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 510 kcal per serving

Variations

Different Pasta: Try tagliatelle, fettuccine, or bucatini for a twist on texture.
Add Protein: Toss in sautéed tofu, grilled chicken, or a poached egg for added protein.
Herb Finish: Garnish with fresh chives, parsley, or scallions for a bright contrast.
Extra Vegetables: Add wilted spinach, sautéed zucchini, or peas for more color and nutrition.
Spicy Kick: Stir in a pinch of red pepper flakes or a splash of chili oil.
Nutty Finish: Top with toasted sesame seeds or crushed roasted almonds for crunch.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in a skillet over medium heat with a splash of water or extra butter to loosen the sauce. Avoid microwaving for too long to preserve texture.
Freezing: Not recommended, as the miso butter sauce may separate and lose texture upon thawing.

FAQs

What type of miso should I use?

White (shiro) or yellow miso are best for this recipe. They’re milder and blend smoothly into sauces.

Can I use other mushrooms?

Yes, cremini, oyster, or maitake mushrooms all work well if shiitake aren’t available.

What if I don’t have pecorino romano?

You can substitute with parmesan or grana padano, though the flavor will be slightly milder.

Is this recipe vegetarian?

Yes, as long as you use vegetarian pecorino or a suitable alternative.

Can I make it gluten-free?

Yes, just use gluten-free pasta and a gluten-free miso paste.

Does this dish need cream or milk?

No, the miso and butter create a creamy, emulsified sauce without the need for dairy cream.

What does miso taste like in pasta?

It adds a savory, slightly salty depth that enhances the overall flavor without making it taste overly “Asian.”

Can I double the recipe?

Absolutely. Just scale the ingredients evenly and use a large enough pan to toss the pasta.

How do I prevent the sauce from clumping?

Whisk the miso into the butter and pasta water slowly and ensure it dissolves fully before adding cheese.

What can I serve with this?

A simple green salad, crusty bread, or roasted vegetables make excellent sides.

Conclusion

Miso Butter Shiitake Pasta is a beautifully balanced fusion of creamy Italian comfort and deep Japanese umami. With golden sautéed mushrooms, a silky miso-butter sauce, and sharp pecorino cheese, it’s a dish that’s both comforting and refined. Whether you’re looking for a quick weeknight dinner or something special for a cozy night in, this pasta is sure to satisfy.