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5 from 1 vote

Pasta in miso brown butter sauce

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main meal
Servings: 2
Author: Becca Heyes


  • 1 small courgette (zucchini)
  • 1 tbsp oil
  • 150 g button mushrooms (~ 2 cups)
  • Black pepper
  • 200 g wholewheat pasta (~ 2 1/3 cups)
  • 2 tbsp butter
  • 1/2 tbsp white miso paste
  • 1/2 tsp honey
  • 2 tbsp grated vegetarian parmesan-style cheese
  • Black pepper
  • 2 tbsp crumbled feta cheese


  • Slice the courgette, and toss in a little oil with the mushrooms and plenty of black pepper. Spread the vegetables out in a single layer on a baking sheet, and roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes.
  • Meanwhile, boil the pasta in plenty of water until al dente (around 12 minutes).
  • Melt the butter in a large frying pan, and allow to cook over a low heat for 4-5 minutes, until it's slightly frothy, with brown specks appearing. Add the miso and honey, and mix to combine (you can also add a couple of tablespoons of the pasta's cooking water if it helps).
  • When the pasta is cooked, drain it and add it to the sauce. Mix well, and add the grated parmesan and some black pepper.
  • Serve with the roasted vegetables and crumbled feta cheese.