Chrissy Teigen’s Miso Pasta Recipe: Umami-Rich Twist on Classic Noodles

This dish transforms ordinary pasta into an extraordinary dining experience with its rich, savory depth. The umami-packed miso creates a sauce that clings beautifully to every noodle, offering a sophisticated twist on a classic favorite.

I’ve refined this method to balance the salty miso with creamy, tangy elements that complement rather than overpower. The result is a dish that feels indulgent yet remains approachable for any home cook.

What you’ll get is a plate of al dente pasta coated in a velvety, umami-rich sauce that’s both comforting and complex. It’s the kind of meal that elevates weeknight dining without demanding hours in the kitchen.

Perfect for impressing guests or treating yourself to something special. Here’s how to make it.

Ingredients for Miso Pasta Recipe Chrissy Teigen

A few quality ingredients create this rich, umami-packed pasta dish with sophistication.

The miso is the star here. White miso paste gives that deep, savory backbone without overpowering. Find it in the refrigerated section at Whole Foods or any Asian market—look for brands like Miso Master or Hikari. The Parmesan should be freshly grated from a wedge (the pre-shredded stuff has anti-caking agents that make the sauce grainy). For the pasta, bronze-die extruded is ideal for sauce cling.

No white miso? Red miso at half the amount works but adds more intensity—balance with extra cream. Swap shallot for yellow onion if needed. Heavy cream can be replaced with full-fat coconut milk for a dairy-free version. The butter is non-negotiable though—it’s what makes the sauce velvety. If you’re out of Parmesan, Pecorino Romano adds a sharper tang.

The sauce comes together fast, so have everything prepped before boiling the pasta. Leftovers keep 3-4 days in the fridge (reheat gently with a splash of water). The miso paste itself stays good for 6 months in the fridge once opened. Pro tip: freeze the leftover miso in ice cube trays for easy future use.

Step-by-Step Instructions for Miso Pasta

This method transforms simple ingredients into a restaurant-worthy dish with serious depth of flavor.

Step 1: Cook the Spaghetti and Reserve Water

Bring a large pot of water to a rolling boil and salt it generously with the 1 tsp salt. Add the 12 oz dried spaghetti and cook until just shy of al dente—about 1 minute less than the package instructions suggest.

Before draining, scoop out the 0.5 cup reserved pasta water and set it aside. That starchy liquid is pure gold for creating a silky sauce later. Drain the pasta but don’t rinse it—the surface starch helps the sauce cling beautifully to every strand.

Step 2: Build the Aromatic Base

In a large skillet, melt the 4 tbsp unsalted butter over medium heat. Add the finely diced 1 whole shallot and cook for 2-3 minutes until softened and translucent. The shallot should smell fragrant but not take on any color.

Add the minced 4 cloves garlic cloves and 0.5 tsp red pepper flakes, stirring constantly for 30 seconds until the garlic is just beginning to turn golden. This quick cook prevents bitterness while infusing the butter with incredible flavor. Remove from heat immediately if the garlic starts to brown.

Step 3: Create the Miso Cream Sauce

Reduce the heat to low and add the 0.5 cup white miso paste to the skillet. Stir constantly for 1 minute to bloom the miso’s deep umami flavors in the warm butter. The mixture will become thick and paste-like.

Slowly pour in the 1 cup heavy cream, whisking constantly to create a smooth, velvety sauce. Add the drained spaghetti and toss to coat evenly. The sauce will tighten as it coats the pasta—this is where that reserved pasta water comes in handy. Add it 2 tablespoons at a time until the sauce reaches your desired consistency.

Step 4: Finish with Parmesan and Brighten

Remove the skillet from heat and stir in the 0.75 cup Parmesan cheese until fully melted and incorporated. The cheese will add a salty, nutty depth that complements the miso perfectly. Taste and adjust seasoning with black pepper if needed.

Finally, stir in the 1 tbsp lemon juice to brighten all the rich flavors. This acidity cuts through the creaminess and makes every flavor pop. The sauce should cling to the pasta with a glossy, creamy coating.

Step 5: Serve with Fresh Herbs

Transfer the pasta to serving plates and garnish with the 0.25 cup fresh parsley. The parsley adds a fresh, herbal note that balances the dish’s richness. Serve immediately while the sauce is still creamy and the pasta is perfectly al dente.

Each bite delivers a complex harmony of umami from the miso, richness from the cream and butter, and brightness from the lemon. The red pepper flakes add just enough heat to keep things interesting without overpowering the dish.

Flavor Customization for These Flavors

Spice It Up

For heat lovers, increase the red pepper flakes to 1 full teaspoon when building your aromatic base. I also love adding ½ tsp gochujang along with the miso for Korean-inspired depth. The spice builds gradually, so taste as you go. 🔥

Citrus Boost

Brighten this dish even more by adding zest from 1 lemon along with the juice. Or swap the lemon for lime juice and zest for a different citrus profile. The acidity really makes the umami flavors shine.

Herb Variations

While parsley is classic, try fresh cilantro or basil for a twist. I’ve even used chives for a milder onion note. Just use ¼ cup of your chosen herb, finely chopped.

Protein Additions

This pasta pairs beautifully with protein. Add seared shrimp or crispy pancetta right before serving. For vegetarians, crispy tofu cubes tossed in 1 tbsp soy sauce add great texture and extra umami.

Veggie Boosters

Stir in 1 cup sautéed mushrooms or 2 cups baby spinach at the end. The mushrooms soak up the sauce, while spinach adds freshness. For crunch, top with toasted breadcrumbs or crushed peanuts.

Creamy Swaps

For a lighter version, replace half the heavy cream with whole milk. Or go dairy-free with full-fat coconut milk. The sauce will be slightly less rich but still delicious. 💡

Frequently Asked Questions