Creamy Butter Miso Pesto Pasta

This creamy, buttery pasta includes miso paste which adds a depth of umami flavour. Best of all? This dish comes together in under 35 minutes making it an easy and delicious meal for those busy weekdays.

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins


  • measuring cups & spoons
  • blender or food processer 
  • large pot
  • strainer


  • 1 package linguini (about 400g)
  • 1 cup (250ml) basil
  • 2 garlic cloves
  • 2/3 cup (160ml) parmesan, shredded
  • 1 tbsp (15ml) walnuts, toasted
  • ½ cup (125ml) olive oil
  • 1 ½ cup (375ml) reserved pasta water
  • ¼ cup (60ml) miso
  • ¼ cup (60ml) butter
  • 1 tsp (2.5ml) lemon juice
  • salt and pepper


  1. To make the pesto, in a blender bowl, pulse together basil, olive oil, garlic, walnuts and 3 tbsp parmesan. Season with salt and set aside.
  2. Bring a large pot of water to a boil and season with salt. Now cook the pasta for 3 minutes less than what the package suggests for al dente. Strain noodles and reserve 1 ½ cup of pasta water.
  3. In a large pot, add the reserved pasta water, miso and butter. Stir together and bring to a simmer. Add the pasta and cook on high for about 3 minutes, until sauce starts to thicken. Turn heat to low and add 1/3 cup of parmesan and pesto. Add lemon juice and adjust seasoning with salt and pepper.
  4. Put linguini into a wide mouth bowl, garnish with more parmesan and enjoy!