Introduction

Spicy Miso Pasta is a flavorful fusion dish, combining rich miso umami and a touch of chili heat for a satisfying meal. Whether you prefer the classic bacon version or a vegan alternative, this recipe delivers bold taste with simple ingredients and easy steps.

A small mound of yellow pasta noodles sits in the center of a white plate, coated lightly in a glossy sauce. Mixed into the pasta are small dark brown pieces of cooked meat and bits of bright green garnish, adding texture and color contrast. The top of the pasta is sprinkled with fine white grated cheese, some of which has fallen around the plate’s base, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Classic Spicy Miso Pasta:

2 tablespoons olive oil
4 ounces thick-cut or regular bacon, diced (about 1 cup)
3 tablespoons chili garlic sauce (or sambal oelek and ½ teaspoon chili flakes), plus more to taste
2 tablespoons blond or light miso, plus more to taste
2 tablespoons hot water
3 eggs
¾ pound dry spaghetti (or linguine or fettuccine)
2 ounces finely grated Parmigiano Reggiano cheese (about 1 ¼ cups), plus more for garnish
1 teaspoon freshly ground black pepper
½ cup sliced scallion greens, plus more for garnish

For the Vegan Spicy Miso Pasta:

4 tablespoons vegan butter
8 ounces thinly-sliced shiitake mushrooms
2 garlic cloves, grated
2 tablespoons soy sauce
3 tablespoons chili garlic sauce (or sambal oelek and ½ teaspoon chili flakes), plus more to taste
2 tablespoons blond or light miso, plus more to taste
2 tablespoons hot water
⅓ cup coconut milk
¾ pound dry spaghetti (or linguine or fettuccine)
⅔ cup nutritional yeast
1 teaspoon freshly ground black pepper
½ cup sliced scallion greens, plus more for garnish

Instructions

Classic Spicy Miso Pasta

Step 1: Bring a large pot of generously salted water to a low boil, cover, and keep hot on a low burner.
Step 2: Heat the olive oil over medium heat in a large skillet. Add the diced bacon and cook until crisp and the fat is rendered, about 9–10 minutes, then remove from heat and set aside.
Step 3: In a bowl, whisk together chili garlic sauce, miso, and 2 tablespoons hot water taken from the boiling pot until smooth. Beat in the eggs.
Step 4: Cook the pasta according to package instructions until al dente. Drain, reserving ½ cup of pasta cooking water.
Step 5: Add the drained pasta to the skillet with the bacon and toss to combine. Heat over medium until hot.
Step 6: Reduce heat to low, add the egg mixture, and quickly toss to coat the pasta without scrambling the eggs.
Step 7: Stir in Parmigiano Reggiano, black pepper, and reserved pasta water as needed until the sauce is creamy and flavorful.
Step 8: Taste and add more chili garlic sauce if desired. Toss in scallion greens. Divide into bowls and garnish with extra scallions and Parmigiano.

Vegan Spicy Miso Pasta

Step 1: Preheat oven to 425°F. Line a sheet pan with parchment paper.
Step 2: Spread sliced shiitake mushrooms on the pan and toss with 2 tablespoons vegan butter, soy sauce, and grated garlic. Roast for 20–25 minutes, stirring once, until deep golden and crispy.
Step 3: Bring a large pot of generously salted water to a boil.
Step 4: In a bowl, whisk together chili garlic sauce, miso, and 2 tablespoons hot water from the boiling pot until smooth. Whisk in coconut milk and remaining 2 tablespoons vegan butter.
Step 5: Cook pasta according to package instructions until al dente. Drain, reserving ½ cup pasta cooking water.
Step 6: Add pasta and roasted mushrooms to a large skillet and heat over medium until hot.
Step 7: Reduce heat to low, pour in miso mixture, and toss quickly to coat the pasta evenly.
Step 8: Stir in nutritional yeast, freshly ground black pepper, and reserved pasta water as needed to reach desired flavor and consistency.
Step 9: Taste and add more chili garlic sauce if desired. Toss in scallion greens. Serve garnished with extra scallions and nutritional yeast.

Tips & Variations

For a creamier texture in the classic version, gradually add reserved pasta water while tossing the pasta.
Substitute shiitake with portobello or cremini mushrooms in the vegan recipe for a different mushroom flavor.
Adjust the chili garlic sauce to your preferred spice level, adding more gradually.
Use linguine or fettuccine instead of spaghetti for a change in texture.
If you don’t have nutritional yeast for the vegan version, try a sprinkle of toasted breadcrumbs for added texture.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or plant-based milk to loosen the sauce if needed.

How to Serve

A small mound of yellow pasta strands is placed in the center of a shallow white plate, with visible pieces of browned meat and bits of green herbs mixed throughout the pasta. The pasta looks glossy and well-coated with sauce. White grated cheese is sprinkled lightly over the top of the pasta and scattered around the plate, adding texture. The plate sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply use gluten-free pasta to accommodate dietary needs. Be sure to check that the chili garlic sauce and miso are gluten-free as well.

How spicy is this pasta, and can I adjust it?

This dish has a moderate heat level thanks to the chili garlic sauce and chili flakes. You can easily adjust the spiciness by adding more or less chili garlic sauce according to your preference.