How to Make Japanese Creamy Miso Pasta (Mushroom & White Miso Recipe)

Creamy miso pasta is a fusion dish that combines the comforting richness of Western-style butter or cream sauces with the deep umami of Japanese miso.

Unlike traditional tomato- or dairy-heavy sauces, creamy miso pasta relies on fermented soybean paste to add complexity, saltiness, and savoriness in a more balanced way. 

Variations range from creamy miso mushroom pasta to lighter versions using soy milk or even vegetables like corn, such as creamy corn miso pasta.

So, what is white miso, and why is it ideal here?

White miso (shiro miso) is fermented for a shorter time than red miso, giving it a mild, slightly sweet flavor and pale color. This makes it perfect for creamy sauces where you want umami without overpowering bitterness or darkness. In a creamy miso pasta recipe, white miso blends seamlessly with butter, cream, or soy milk, creating a smooth, rounded flavor that complements pasta rather than dominating it

At its core, miso pasta is surprisingly simple. Key ingredients typically include white miso, butter (or olive oil), cream or soy milk, and pasta. Aromatics like garlic elevate the sauce, especially in versions such as creamy mushroom pasta with garlic miso butter.

Mushrooms, scallions, nori, or sesame oil are often added to deepen the umami profile. Because miso itself is salty and complex, the ingredient list stays short while still delivering depth.

Spaghetti is used in this recipe for its balance of texture and sauce absorption. However, udon is a great alternative if you prefer a thicker, chewier noodle, as it holds creamy miso sauce exceptionally well. Fettuccine, tagliatelle, or short pasta also work nicely. Choosing the right noodle helps creamy miso pasta feel rich yet well balanced rather than heavy.

The secret to a silky sauce lies in emulsification. Miso should never be boiled aggressively, as high heat can break the sauce and dull its flavor. Instead, gently warm butter and cream (or soy milk), remove from heat, and whisk in miso until smooth. Pasta water helps bind everything together, creating a glossy finish typical of well-made butter pasta and miso butter sauces alike.

A miso butter pasta leans richer and more aromatic, with butter carrying miso’s flavor directly to the palate. Cream-based versions are softer and milder. Both approaches are valid: miso butter emphasizes umami and salt, while cream smooths and rounds the edges. Some recipes combine both for maximum comfort, blurring the line between miso butter and cream sauce.

Creamy miso pasta pairs well with crisp salads, lightly pickled vegetables, or simple protein like grilled tofu or fish. A dry white wine or green tea complements the umami without overwhelming it.

Store leftovers in an airtight container for up to two days. Reheat gently on low heat with a splash of water or milk to restore the sauce’s texture. Avoid microwaving on high, as this can separate the miso butter or cream.

If you like creamy pasta, you might also enjoy our udon carbonara recipe, a Japanese-Italian fusion dish that’s just as comforting and delicious!