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Miso Brown Butter Pasta

Miso brown butter pasta with roasted vegetables is a simple, quick pasta dish with an interesting and delicious flavor.

The sauce for this dish is made with white miso paste, brown butter, smoked and regular paprika, garlic, and sage. I love miso and use it often in cooking Asian food, but I had not had it used in this combination before.

Since this dish is relatively simple, each ingredient adds something and fresh sage is definitely needed here. The toasted breadcrumb topping also really makes this dish interesting, so don’t skip making it.

You could use any roasted veggies here – I used what I had around which was chard, radishes, broccolini an carrots. I drizzled them with some of the pasta sauce too and they were delicious. I think I would use this sauce on a big bowl of roasted vegetables as a side dish or salad too.


Miso Brown Butter Pasta

Pasta with miso brown butter sauce and roasted veggies
Course Lunch, Main Course
Keyword Lunch, Main Dish, Pasta
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people


For the pasta:

  • 500 g medium shell pasta
  • 4 tbsp unsalted butter
  • 1/4 cup olive oil
  • 4 cloves garlic thinly sliced
  • 1/2-1 tbsp white miso paste to taste
  • 1/2 tsp crushed red chili flakes
  • 1/2 tsp smoked paprika
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 20 fresh sage leaves chopped
  • salt and pepper
  • grated parm for serving

For the breadcrumbs:

  • 1/2 cup panko flakes
  • 1/4 cup chopped walnuts
  • 1 tbsp chopped fresh sage
  • 3 tbsp olive oil
  • 1/4 cup grated parm
  • salt and pepper

For the roasted veggies:

  • any combo of kale, chard, carrots, beets, radishes, onions, broccoli, cauliflower or other veg
  • olive oil, salt, pepper, balsamic vinegar


For the veggies:

  • Clean veggies and cut into large pieces. Heat oven to 450. On a foil lined baking sheet, toss veggies with olive oil, salt and pepper and drizzle with a little balsamic. Toss well and roast for 30-40 minutes, stirring occasionally, until roasted.

For the breadcrumbs:

  • Heat the oil in a skillet over medium. Add the breadcrumbs and walnuts and cook, stirring occasionally until the bread crumbs brown up. Add the fresh chopped sage and season with salt and pepper. Remove to a bowl to cool, then add the parmesan and set aside.

For the pasta:

  • Cook pasta according to package. Meanwhile in a skillet over medium heat, brown the butter until it has separated into golden bits (do not burn). Add the olive oil and garlic and cook for a minute. Whisk in the miso paste and 1/2 cup of the pasta water. Add the chili flakes, spices and chopped sage. Whisk and add more pasta water if needed to thin the sauce. Add the pasta and toss. Taste and adjust the seasoning.
  • Place pasta into a bowl with the veggies along side and drizzle some more of the sauce from the pasta on the veggies. Top with the breadcrumb mix and serve.
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