Prepare yourselves for this perfect bowl of joy, aka Roasted Garlic Miso Butter Noodles. It’s about to seduce you with grandiose, pungent pleasure. When I made these the first time, my taste buds read all the flavors together, lit up my brain, and the only word I could use to describe the taste was funk. Mouthwatering, going-back-for-seconds-and-thirds, funk. Miso is synonymous with umami, which in Japanese (and in my house) is literally synonymous with ‘deliciousness’. It’s made from fermented soybeans, rice, or barley and has the world’s most perfect funky,savory flavor. It’s rich, salty, tangy, and amazing. So, it wasn’t too much of a stretch for me to mix this flavor dynamo into some soft butter with my personal food superhero, roasted garlic, swirl in some pasta, and call it a day.
There’s nothing to even break down here – soft butter, miso paste (I like the light-colored kind, sometimes labeled sweet or shiro miso), a head of roasted garlic, some minced scallion, crushed red pepper and (optional) cayenne. Plus, whatever pasta you want – I like spaghetti with this. Garnish with scallion greens, and, if you’re truly a glutton for umami like me, grated Parm.
Can I also suggest using this butter on a steak? That’s a whole other level. Try Chirssy Teigen’s recipe for Seared Steak and Spicy Garlic Miso Butter. This is almost the same recipe, except with roasted instead of raw garlic, crushed red pepper, and scallions instead of chives.
*The link above is an Amazon Affiliate Link!
Guys, go make this the best day ever and make these noodles.Print
Roasted Garlic Miso Butter Noodles
Rich, salty, savory miso butter with a little bit of heat and a lot of roasty, garlic goodness, coating your favorite pasta for a perfectly simple and delicious dish.
- Prep Time: 5 mintues
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 6 servings 1x
- Category: Pasta
- 1 stick of butter (I used salted but unsalted is ok), softened
- 1 head of roasted garlic
- 1/4 cup of miso (I used the light-colored shiro or sweet miso)
- 1 bunch of scallions, just the white parts, minced (save the green tops for serving)
- 1/2 t crushed red pepper
- 1/4 t cayenne pepper (optional)
- 1 lb cooked pasta
- Parmesan and sliced scallion greens for serving
- Combine the butter, garlic, miso, scallion whites, and peppers in a bowl. Stir to combine.
- Add warm, cooked pasta to the butter, stir to combine.
- Serve, topped with grated Parmesan and sliced scallion greens.
You can cut this recipe in half to serve fewer people. The leftover butter freezes well for 3 months.