Miso Pasta with Caramelized Shallots is a rich and flavor-packed pasta. Al dente spaghetti is tossed in a creamy miso butter sauce with Parmigiano-Reggiano and sweet caramelized shallots. Make this easy pasta for a decadent date night or weeknight dinner!
We love this dish when we are in the mood for a pasta with lots of flavor and minimal preparation. The shallots add a light oniony flavor, the miso adds umami, and the Parmigiano-Reggiano provides a sharp cheesy accent. Add some red chili flakes to make it spicy!
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About Miso Pasta
- Taste - The pasta is richly flavored and satisfying.
- Texture - The sauce is creamy and the pasta firm. The shallots add a delicious crunch.
- Effort - This creamy miso pasta recipe has just a few steps. All you need to do is prepare the shallots, make the sauce, cook the pasta, then enjoy!
- Time - It takes about 5 minutes to prep everything then about 35 minutes to cook the shallots and pasta.
Ingredients
- Pasta - For this recipe, we like a long thin noodle like bucatini or spaghetti so it can be coated in the creamy sauce.
- Extra virgin olive oil - Olive oil is an emulsifier that brings the ingredients together.
- Unsalted butter - Unsalted butter adds rich creaminess to the sauce.
- White miso paste - Miso provides a uniquely delicious umami flavor. We prefer white miso because it provides the signature miso flavor without being overpowering.
- Caramelized shallots - Caramelized shallots are rich and sweet and pair deliciously with the miso and other ingredients. We add herbs like rosemary, sage, thyme, to the shallots for extra herbaceous flavor.
- Parmigiano-Reggiano or Grana Padano - Parmigiano-reggiano or Grana Padano will provide a nutty sharpness.
- Freshly ground black pepper - Black pepper adds a little spice.
- Parsley - Finely chopped fresh parsley adds a fresh herbiness to the pasta.
See recipe card for quantities.
Substitutions
- Homemade Pasta - Make homemade pasta from scratch instead of store-bought.
- Gluten-Free - Use gluten-free pasta to make this pasta gluten free. For a pasta that tastes like traditional wheat based pasta, we recommend Garofalo Gluten Free Spaghetti.
- Red miso paste - Use red miso paste for a deeper miso flavor.
- Zucchini noodles - Try zoodles instead of regular pasta noodles for a nutritious alternative.
- Butter-free - If you're sensitive to butter, use dairy-free butter or olive oil instead. It won't be as creamy as regular butter, but it will still be delicious!
Variations
- Spicy miso pasta - Add red chili pepper flakes to make this shallot pasta recipe spicy.
- Lemon - Add a squeeze of lemon juice or lemon zest for a bright citrus accent.
- Crispy prosciutto - Add our easy crispy prosciutto for a light and savory crunch.
- Sausage - Add chicken sausage for a delicious protein.
Instructions
- Prepare shallots - Heat the oven to 400°F. Use a sharp knife to cut the shallot bulbs in half at the root. Remove the dry outer layers of onion paper and cut off the tip and the root of the shallots. Then place the shallots on a greased baking sheet cut-side down. Generously drizzle the shallots with olive oil and season with salt, freshly cracked black pepper, and fresh or dried herbs, like rosemary, thyme, sage, parsley, or a blend of choice. (Photo 1 and 2)
- Roast shallots - Roast the shallots on the middle rack for 25-30 minutes, or until tender and golden brown. To test doneness, use a paring knife to pierce into a few layers of the shallots through the side. If it goes in easily, the shallots are done. Remove from the oven and set aside. (Photo 3)
- Boil pasta - In a 5 quart pot, bring 3 quarts of water to a boil and season generously with kosher salt. Keep the water shallow so it gets starchy from the pasta. Then add pasta and cook for about 7 minutes, or about 1 minute before al dente or tender. (Photo 4)
- Make miso mixture - Add olive oil, butter, and miso to a large skillet and warm over medium heat. Once the butter has melted, add ½ cup of the reserved pasta water to the skillet and whisk until the miso paste dissolves. (Photo 5 and 6)
- Toss pasta - Then add spaghetti and swirl in the miso sauce with tongs. Reduce the heat to low and add grated Parmigiano-Reggiano. Use tongs to stir in the miso butter and cheese in a circular motion to coat the noodles. Then add in the roasted shallots and minced parsley. Use the tongs to toss the pasta and cheese until the cheese melts and the pasta and shallots are coated with the miso cheese sauce. If the pasta is dry, stir in more pasta water one tablespoon at a time until it reaches a saucy consistency. (Photo 7)
- Serve - Finally, serve the pasta in bowls and scrape the bottom of the pan with a spoon to collect the starchy sauce. Then top the pasta servings with the starchy sauce, Parmigiano-Reggiano or parmesan cheese, and more black pepper to taste. Serve immediately. (Photo 8)
Pro tip - Make sure that the shallots are ready or close to ready before you boil the pasta so the pasta doesn't get soggy while you wait for the shallots to finish cooking.
What to Serve With Caramelized Shallot Pasta
This creamy pasta is and indulgent weeknight or date night dinner. Typically, we enjoy it on its own or with a yummy focaccia or baguette for dipping. For an extra filling meal, try it with an appetizer like our Burrata Caprese Salad or Pear and Prosciutto Salad.
Recipe FAQs
Yes, it just depends on personal preference. We prefer white miso for its mild miso flavor, but you can also use red miso for a more robust miso flavored pasta.
Yes, the miso is packed with probiotics and healthy vitamins and minerals. However, we wouldn't consider this pasta super healthy due to the butter and cheese.
Yes, but shallots are preferable because they have a delicate flavor that isn't overpowering. Red onions are much more pungent. If you use red onions, thinly slice them to ensure they cook well.
Yes, sauteed peas, rapini (broccoli rabe), or baby artichokes would be tasty in this recipe.
Yes, shallots are part of the onion family. However, they have a milder bite and flavor than onions, making them perfect for adding a light flavor to pastas and many other dishes.
Storage
Refrigerate leftover caramelized shallot pasta in an air-tight container for 3-5 days. In order to reheat it, place the desired amount of leftover pasta in a braiser or dutch oven. Then reheat the pasta over low heat, stirring occasionally until hot.
Cooking Tips
- Salt the pasta water - Make sure you salt the pasta water so the pasta is extra flavorful.
- Mix the sauce well - Before serving the pasta, make sure the sauce is well mixed with the pasta so the sauce coats each piece.
Related Recipes
Did You Like This Recipe?
Love this easy miso pasta recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. If you are looking for a similar and rich pasta, check out our French Onion Pasta.
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📖 Recipe
Miso Pasta With Caramelized Shallots
Equipment
Ingredients
Caramelized Shallots
- 8 shallots skins removed and cut in half
- 3-4 tablespoon olive oil plus more if necessary
- kosher salt
- freshly cracked black pepper
- fresh or dried herbs rosemary, sage, thyme, a blend
Miso Pasta
- kosher salt
- 1 lb pasta bucatini or spaghetti
- 2 teaspoon freshly cracked black pepper to taste
- 1 tablespoon olive oil
- 4 tablespoon unsalted butter
- 2 tablespoon white miso paste
- 1 cup grated Parmigiano-Reggiano or Grana Padano
- 2 tablespoon parsley
Instructions
- Prepare shallots - Heat the oven to 400°F. Use a sharp knife to cut the shallot bulbs in half at the root. Remove the dry outer layers of onion paper and cut off the tip and the root of the shallots. Place the shallots on a greased baking sheet cut-side down. Generously drizzle the shallots with olive oil and season with salt, freshly cracked black pepper, and fresh or dried herbs, like rosemary, thyme, sage, parsley, or a blend of choice.8 shallots, 3-4 tablespoon olive oil, kosher salt, freshly cracked black pepper, fresh or dried herbs rosemary, sage, thyme, a blend
- Roast shallots - Roast the shallots on the middle rack for 25-30 minutes, or until tender and golden brown. To test doneness, use a paring knife to pierce into a few layers of the shallots through the side. If it goes in easily, the shallots are done. Remove from the oven and set aside.
- Boil pasta - In a 5 quart pot, bring 3 quarts of water to a boil and season generously with kosher salt. Keep the water shallow so it gets starchy from the pasta. Add pasta and cook for about 7 minutes, or about a minute before al dente or tender. Reserve 1 cup of pasta water and drain the rest.1 lb pasta, kosher salt
- Make miso mixture - Add olive oil, butter, and miso to a large skillet and warm on medium heat. Once the butter has melted, add ½ cup of the reserved pasta water to the skillet and whisk until the miso paste dissolves. Add spaghetti and swirl in the miso sauce with tongs. Reduce the heat to low and add grated Parmigiano-Reggiano. Use tongs to stir in the miso butter and cheese in a circular motion to coat the noodles. Then add in the roasted shallots and minced parsley. Use the tongs to toss the pasta and cheese until the cheese melts and the pasta and shallots are coated with the miso cheese sauce. If the pasta is dry, stir in more pasta water one tablespoon at a time until it reaches a saucy consistency.1 tablespoon olive oil, 4 tablespoon unsalted butter, 2 tablespoon white miso paste, 2 tablespoon parsley
- Serve - Serve the pasta in bowls and scrape the bottom of the pan with a spoon to collect the starchy sauce. Top the pasta servings with the starchy sauce, Parmigiano-Reggiano, and more black pepper to taste. Serve immediately.1 cup grated Parmigiano-Reggiano or Grana Padano, 2 teaspoon freshly cracked black pepper
Video
Notes
- Refrigerate leftover pasta in an air-tight container for 3-5 days. In order to reheat it, place the desired amount of leftover pasta in a braiser or dutch oven over low heat, stirring occasionally until hot.
- Make sure that the shallots are done caramelizing or close to done caramelizing before you boil the pasta so the pasta doesn't get soggy while waiting for the shallots.
- Salt the pasta water - Make sure you salt the pasta water so the pasta will be extra flavorful.
- Mix the sauce well - Before serving the pasta, make sure the sauce is well mixed with the pasta so the sauce coats each piece.
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