Miso butter pasta proves that sometimes the simplest pasta dishes are the most delicious! Ideal for a busy weeknight, this vegan dinner pairs spaghetti and meaty shiitakes with an irresistible sweet and savory sauce.
Even as a food blogger, I’m not up for cooking an elaborate meal every night. But I don’t want to rely on takeout or store-bought frozen meals either. For those times when I want to cook something quick and simple, pasta is my go-to—and this miso butter pasta is my current favourite.
Miso butter pasta is a Japanese-inspired dish that combines the slightly sweet, umami flavor of miso paste with creamy butter and noodles. The result is an incredibly rich and savoury dish that’s packed with flavor. Think of it as an elevated version of that comfort food favourite, buttered noodles.
And, as promised, miso butter pasta is also ridiculously easy to make. You need just a few ingredients and a few minutes of cooking time. It takes about as long as making a box of vegan mac and cheese!
Why You’ll Love This Miso Butter Pasta Recipe
Here’s what makes this miso butter pasta a standout:
- Vegan . Unlike other recipes for miso butter pasta, this one is made with plant-based ingredients, making it vegan-friendly.
- Quick and easy . This recipe requires only a few simple ingredients and you can get it on the table in under 30 minutes. That’s a weeknight win!
- Flavourful . The combination of miso paste and butter creates incredible depth of flavour, with layers of sweet, savoury, and umami. Once you try it, you won’t be able to get enough!
- Versatile . I use shiitake mushrooms in this recipe, but there are so many other vegetables that work here. I share some of my favourites below!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Spaghetti – Another long pasta would work too.
- Avocado oil – Or another neutral-flavoured oil.
- Vegan butter – Use your favourite store-bought brand or my homemade vegan butter .
- Shiitake mushrooms – Be sure to discard the tough stems.
- Sea salt and black pepper
- Garlic
- White miso – White miso has a delicate, mild flavour, with a lovely sweetness. It’s also labeled as shiro miso.
- Pasta water
- Vegan Parmesan – Use store-bought or homemade vegan Parmesan .
- Fresh parsley – Or herb of your choice.
What If I Forgot to Save the Pasta Water?
It happens to the best of us! If you accidentally drain all the water from the pasta, you can whisk 1/4 teaspoon of cornstarch with a cup of water and microwave it for a minute or two. Whisk again and use it in place of the pasta water.
How to Make Miso Butter Pasta
Ready for an easy weeknight dinner? Let’s go!
Cook the pasta . Prepare the pasta according to the instructions on the box. Reserve a cup of the water, then drain.
Melt the butter with the oil . Heat the oil and vegan butter in a large skillet set over medium-high heat.
Cook the mushrooms . Add the mushrooms to the pan and cook for 5 to 8 minutes, or until they’re golden. Season with salt and pepper, then transfer the mushrooms to a plate or bowl.
Reduce the heat . Lower the heat to medium-low and wait for 3 minutes for the skillet to cool.
Start the sauce . Add the garlic to the skillet and sauté for about 1 minute, then whisk in the miso and pasta water until the miso is dissolved. Stir in the vegan Parmesan.
Finish . Add the pasta, mushrooms, and parsley to the skillet. Toss to coat and turn off the heat. Season to taste and serve.
Tips for Success
These tips and hints will help you make sure your miso butter pasta turns out perfect:
- Make sure you use the correct type of miso paste . There are different types of miso paste available, and some are bolder and saltier than white miso. Sweet, mild white miso is key to the flavour of this dish.
- Don’t overcook the garlic . The garlic should be cooked to give the sauce a nice flavor, but not so much that it burns or becomes bitter.
- Add the pasta water gradually . The pasta water helps create a creamy sauce thanks to its starch content. Add it in slowly and whisk until you achieve your desired consistency.
- Adjust the amount of pasta water as needed . You can add more pasta water 2 tablespoons at a time until you have a creamy sauce that evenly coats the spaghetti.
Serving Suggestions
Serve miso butter pasta alongside a simple salad or with a side of Roasted Garlic Bread or Garlic and Rosemary Focaccia Bread . It’s also great with Balsamic Roasted Vegetables .
Variations
Instead of shiitake mushrooms, you can use cremini mushrooms, white mushrooms, or a wild mushroom mix. Not a fan of mushrooms? Zucchini or summer squash, eggplant, fresh corn, and leeks are all delicious in miso butter pasta.
How to Store Leftovers
Refrigerate leftover miso butter pasta in an airtight container for up to 3 days. Reheat in the microwave or stovetop with a splash of water or broth until warmed through.
Can This Recipe Be Frozen?
Yes, you can freeze miso butter pasta for up to 3 months. To serve, thaw the noodles in the refrigerator overnight and then heat according to the instructions above.
More Vegan Pasta Recipes
- Hearts of Palm Pasta With Pesto
- Creamy Garlic Mushroom Pasta
- Vegan Spaghetti and Meatballs
- One Pot Alfredo Penne Pasta
Ingredients
- 8 ounces spaghetti
- 1 tablespoon avocado oil , or oil of choice
- 1 tablespoon vegan butter
- 5 ounces shiitake mushrooms , sliced
- sea salt and black pepper to taste
- 4 cloves garlic , minced
- 3 tablespoons white miso
- 1 to 1 ½ cups pasta water , start with 1 cup
- ¼ cup vegan Parmesan cheese
- 2 tablespoons fresh parsley , chopped (or herb of your choice)
Instructions
- Prepare pasta as per instructions on the box in a large pot of well salted water. Drain pasta.
- Heat 1/2 tablespoon of oil and the full tablespoon of vegan butter in a large pan over medium-high heat.
- Add the mushrooms into the pan and sauté until the mushrooms are golden, about 5 to 8 minutes. Season lightly with sea salt and ground black pepper. Remove mushrooms from the pan and set aside.
- Lower heat to medium low and let the heat drop for about 3 minutes to ensure the pan is at the right temperature (so the garlic you’re about to add in doesn’t burn and the sauce doesn’t dry out).
- In the remaining 1/2 tablespoon of oil, add in the minced garlic and sauté for about 1 minute. Add in the miso, and the pasta water. Stir all the ingredients together with a whisk until miso is dissolved and thoroughly combined.
- Add in the vegan Parmesan and stir to combine.
- Add in the pasta, mushrooms and the parsley and toss together until all ingredients are mixed and turn off heat (you don’t want to dry out the pasta). Feel free to add a little pasta water 2 tablespoons at a time for a creamier sauce too.
- Taste and adjust seasonings as desired. Enjoy!
Notes
Miso Butter Pasta
Ingredients
- 8 ounces spaghetti
- 1 tablespoon avocado oil or oil of choice
- 1 tablespoon vegan butter
- 5 ounces shiitake mushrooms sliced
- sea salt and black pepper to taste
- 4 cloves garlic minced
- 3 tablespoons white miso
- 1 to 1 ½ cups pasta water start with 1 cup
- ¼ cup vegan Parmesan cheese
- 2 tablespoons fresh parsley chopped (or herb of your choice)
Instructions
- Prepare pasta as per instructions on the box in a large pot of well salted water. Drain pasta.
- Heat 1/2 tablespoon of oil and the full tablespoon of vegan butter in a large pan over medium-high heat.
- Add the mushrooms into the pan and sauté until the mushrooms are golden, about 5 to 8 minutes. Season lightly with sea salt and ground black pepper. Remove mushrooms from the pan and set aside.
- Lower heat to medium low and let the heat drop for about 3 minutes to ensure the pan is at the right temperature (so the garlic you’re about to add in doesn’t burn and the sauce doesn’t dry out).
- In the remaining 1/2 tablespoon of oil, add in the minced garlic and sauté for about 1 minute. Add in the miso, and the pasta water. Stir all the ingredients together with a whisk until miso is dissolved and thoroughly combined.
- Add in the vegan Parmesan and stir to combine.
- Add in the pasta, mushrooms and the parsley and toss together until all ingredients are mixed and turn off heat (you don’t want to dry out the pasta). Feel free to add a little pasta water 2 tablespoons at a time for a creamier sauce too.
- Taste and adjust seasonings as desired. Enjoy!
Video
Notes
Nutrition
Miso Butter Pasta https://jessicainthekitchen.com/miso-butter-pasta/ August 16, 2023
Banana cream pie is an old-fashioned favourite, and this vegan version has everything you love about the original, minus the dairy and eggs! A flaky homemade crust is topped with sliced bananas, a rich cream filling, and cloud-like coconut whipped cream.
Here’s a simple truth: pie is always a crowd-pleaser. Whether it’s strawberry cream pie , rustic apple pie , or vegan pecan pie , I don’t think I’ve ever turned down a slice. Banana cream pie definitely ranks as one of those classic pie recipes everyone loves!
Taking that traditional recipe and making it vegan was a bit of a challenge, but after a few tries, I think I’ve nailed it. My vegan banana cream pie is every bit as creamy and delicious as the original, with layers of bananas, cream filling, and whipped cream, all nestled inside my famous vegan pie crust.
Why You’ll Love This Banana Cream Pie Recipe
Here’s what makes this banana cream pie a winner:
- Vegan . Finally, a banana cream pie that everyone can enjoy! No dairy milk, butter, or eggs here. You can even make it gluten-free if you need to.
- Delicious . With a flaky, buttery pastry crust and creamy filling, each bite of this banana cream pie is pure bliss.
- Easy to Make . This pie doesn’t require any special skills or equipment—just a few simple ingredients (and some patience while the pie chills!) and you’ve got banana cream pie perfection .
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pie crust – Use my vegan pie crust or vegan gluten-free pie crust .
For the Cream:
- Almond milk – Unsweetened and unflavoured.
- Cornstarch – Cornstarch is key to thickening the cream filling.
- Light brown sugar
- Turmeric – For colour.
- Coconut cream – Scoop the solid portion from the top of a can of coconut milk. You can use the liquid left behind to make smoothies!
- Vanilla extract
- Vegan butter – Use store-bought or homemade vegan butter .
For Topping:
- Bananas – They shouldn’t be green, but they shouldn’t be over-ripe either. Yellow with no brown spots or just a few brown speckles is perfect.
- Coconut whipped cream – Use my coconut whipped cream recipe.
How to Make Banana Cream Pie
While this banana cream pie recipe is easy, keep in mind that it does need to chill for at least 3 hours before serving.
Start the filling . Whisk all of the filling ingredients except the butter in a medium saucepan over medium heat. Continue to whisk constantly until the mixture thickens and begins to bubble.
Add the butter . Remove from heat and stir the vegan butter into the hot filling mixture.
Cool . Gently press a piece of plastic wrap over the top of the cream and set it aside to cool.
Assemble . Add the sliced bananas to the pre-baked pie crust, then spread the cream filling on top.
Chill . Press a piece of plastic wrap directly on top of the pie and refrigerate for at least 3 hours, or up to overnight.
Finish . Pipe whipped coconut cream onto the pie just before serving and garnish with banana slices.
Tips for Success
These simple tips will help you make sure your vegan banana cream pie turns out perfect:
- Don’t stop whisking . Be sure to stir or whisk the mixture constantly while cooking to keep it from getting lumpy or sticking to the bottom and sides of the pan.
- Keep “pudding skin” from forming . You know that layer of “skin” that forms on top of pudding? We don’t want that here! Placing plastic wrap directly onto the cream, so it’s touching the top, will prevent skin from forming and keep the filling creamy.
- Be patient . Set aside enough time for your pie to cool in the fridge and set up properly before serving. If you cut it too soon, it will ooze out all over.
- Garnish just before serving . Otherwise, the bananas will turn brown.
Serving Suggestions
Banana cream pie is most often topped with sliced bananas and whipped cream, although some versions have thinly sliced almonds sprinkled over the top. If you want to add some colour and variety, fresh strawberries would make a lovely garnish too, or add some white chocolate or dark chocolate curls for something different.
How to Store
Vegan banana cream pie can be stored in the fridge for up to 3 days. Be sure to cover it with plastic wrap or keep leftover slices in an airtight container.
Can This Recipe Be Frozen?
This vegan banana cream pie can be stored in the freezer for up to 2 months. To freeze, simply wrap the pie tightly with a layer of plastic wrap followed by a layer of foil, or place leftover slices in an airtight container. Thaw overnight in the refrigerator before serving.
More Vegan Pie Recipes
- Vegan Sweet Potato Pie
- King’s Shepherd’s Pie
- Vegan Pot Pies
- Vegan Apple Pie Bars
Ingredients
- 1 prebaked pie crust
For the cream:
- 1 cup almond milk , ( 225g ) or other plant milk
- ¼ cup cornstarch , (35g)
- ½ cup light brown sugar , (100g)
- ¼ teaspoon turmeric
- Solid part from one 14 oz can coconut milk , coconut cream ( 5.5 oz , 150g )
- 1 teaspoon vanilla extract
- 2 tablespoons vegan butter
For topping:
- 2 bananas , 9oz , 250g + one for the top
- ¾ cup coconut whipped cream
Instructions
- Combine all ingredients for the cream filling, except the butter in a medium saucepan.
- Stir or whisk to incorporate the cornstarch into milk. Don’t worry if the coconut cream is in clumps at this point, it will melt later. *
- Cook on medium heat stirring or whisking CONSTANTLY until the mixture thickens and first bubbles start to form, the whole process will take about 5 min.
- Remove from the heat and stir in 2 tbsp of vegan butter (butter will melt in the hot cream).
- Place a piece of plastic wrap directly on top of the warm cream to prevent a skin from forming on top. Let cool to room temperature.
- To assemble the pie, slice 2 bananas and arrange the slices on the bottom of the prebaked pie crust.
- Spread the cream filling on top of bananas. Place a piece of plastic wrap directly on top of the cream, let it cool in the fridge for at least 3 hours, or overnight.
- Pipe the whipped coconut cream on top. Slice remaining banana and garnish with banana slices.
