Brown Butter Miso & Roasted Garlic Radiatori with Crispy Shallots
Updated: 4 hours ago
This Brown Butter Miso & Roasted Garlic Radiatori is a rich, savory pasta dish with layers of deep, nutty flavor. Roasted garlic is combined with sweet brown miso and brown butter to create a creamy sauce that's tossed with radiatori and finished with crispy shallots, fresh chives, and Parmigiano Reggiano.
The brown butter adds a warm, nutty richness, while the miso brings a savory depth that balances the sweetness of the roasted garlic. A little lemon juice brightens the sauce, and crispy shallots add the perfect crunchy finish. It's a cozy, flavor-packed pasta dish that's simple enough to make at home but feels a little extra special.
Tips for Making the Best Brown Butter Miso & Roasted Garlic Radiatori
Roast the garlic until very soft. The garlic should be tender enough to squeeze easily from the skins. Roasting mellows its sharp flavor and brings out a natural sweetness that blends beautifully into the creamy miso sauce. You can roast the garlic ahead of time to make preparation easier.
Watch the butter as it browns. Melt the butter over medium heat, stirring frequently. It will foam before the milk solids begin to turn golden brown and develop a nutty aroma. Remove it from the heat once it reaches a rich amber color so it doesn't burn.
Stir the miso into the brown butter. Adding the miso directly to the browned butter helps distribute its savory flavor throughout the sauce. Stir until incorporated before adding the roasted garlic and cream.
Use sweet brown miso for the deepest flavor. Sweet brown miso gives this sauce a rich, savory, slightly sweet flavor. If substituting another variety, keep in mind that the flavor and saltiness may change.
Reserve plenty of pasta water. Radiatori has plenty of ridges and grooves to catch the creamy sauce. Add reserved pasta water gradually as you toss the pasta so the sauce becomes smooth and coats each piece without getting too thick.
Ingredient Substitutions
Radiatori: Fusilli, rigatoni, shells, or another short pasta shape with ridges or grooves will work well. Choose a shape that can hold onto the creamy sauce.
Sweet Brown Miso: White miso can be used for a milder, sweeter flavor. Red miso is stronger and saltier, so use a little less and adjust to taste.
Parmigiano Reggiano: Grana Padano is a good alternative. Freshly grated cheese melts more smoothly into the sauce than pre-grated cheese.
Crispy Shallots: Toasted panko breadcrumbs are a great alternative if you prefer a buttery, crunchy topping. Toss panko with a little olive oil and toast in a skillet until golden brown. You can add a little garlic for extra flavor.
Chives: Fresh parsley or finely sliced scallions can be used for a slightly different fresh finish.
Lemon Juice: The lemon juice is optional, but I recommend adding a little to brighten the rich, creamy sauce.
Can you make the roasted garlic ahead of time?
Absolutely! Roast the garlic up to 3 days ahead. Once cooled, squeeze the cloves from their skins and store them in an airtight container in the refrigerator until ready to use.
More Pasta Recipes to Try
If you love comforting, garlicky pasta recipes try my Roasted Garlic Butter Farfalle next!
Brown Butter Miso & Roasted Garlic Radiatori with Crispy Shallots
Radiatori pasta tossed in a creamy brown butter miso sauce with roasted garlic and Parmigiano, topped with chives and crispy shallot. A cozy fall or winter pasta dish!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 2
Difficulty: Easy
Ingredients:
1/2 lb. radiatori pasta
2 bulbs of garlic
2 tbsp. extra virgin olive oil
2 tbsp. butter
2 tbsp. sweet brown miso paste
1 cup heavy cream
Juice of 1/2 lemon, optional
1/3 cup Parmigiano Reggiano, finely grated
1 tbsp. chives, chopped
1/4 cup crispy shallots
Salt to taste
Directions:
Preheat oven to 375°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil or a small covered dish. Roast in the oven for 40-50 minutes. Remove to let cool.
Bring a large pot of water to a boil. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente.
Meanwhile, melt the butter in a large sauté pan over medium heat until it begins to bubble and turn caramel brown in color, stirring frequently.
Stir in the miso paste and roasted garlic.
Add the heavy cream and let simmer over low heat.
Strain the pasta and add it to the sauté pan along with 1/4 cup of pasta water. Toss over medium heat until combined.
Add the lemon juice (optional if you want to add a subtle lemon flavor) and grated Parmigiano. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with chives, crispy shallots and more Parmigiano.
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Surprisingly good. I thought the taste would probably be just so-so with such a small number of ingredients, but it turned out really well. The only thing I changed was adding doenjang soybean paste (because I didn't have miso) and because of that balancing the flavor a bit with brown sugar.