Creamy Miso Fall Pasta

A cozy, umami-rich pasta dish featuring velvety miso cream sauce, roasted autumn squash, and fresh herbs, perfect for chilly evenings.

I first created this pasta after craving something warm and comforting for autumn. The subtle tang of miso and cream paired with roasted squash quickly became a favorite for weekend dinners in my household.

Ingredients

• Butternut squash: 1 medium (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
• Olive oil: 2 tablespoons
• Garlic: 2 cloves, minced
• Yellow onion: 1 small, finely chopped
• Baby spinach (optional): 1 cup
• Short pasta: 12 oz (rigatoni, penne, or fusilli)
• White miso paste: 2 tablespoons
• Heavy cream: 1 cup
• Vegetable broth: 1/2 cup
• Unsalted butter: 1 tablespoon
• Cracked black pepper: 1/4 teaspoon
• Red pepper flakes (optional): 1/4 teaspoon
• Salt: to taste
• Grated Parmesan cheese (or vegan alternative): 1/4 cup
• Chives or parsley: 2 tablespoons, chopped
• Toasted pumpkin seeds (optional): for garnish

Instructions

Roast the squash:

Preheat the oven to 425°F (220°C). Toss butternut squash with 1 tablespoon olive oil and salt. Spread on baking sheet, roast 25–30 minutes, flipping halfway, until golden and tender.

Cook the pasta:

Bring a pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.

Sauté aromatics:

While squash and pasta cook, heat remaining olive oil and butter in large skillet over medium heat. Add onion, cook 3–4 minutes until soft. Add garlic, cook 1 minute more.

Make miso cream sauce:

Reduce heat. Stir in miso paste to dissolve. Add cream and vegetable broth, whisk to blend. Simmer 3–4 minutes, stirring often.

Combine and finish:

Add roasted squash to skillet. Stir in spinach if using, until wilted. Add pasta, toss to coat, adding reserved water for silky sauce.

Season:

Stir in black pepper and red pepper flakes. Taste and adjust salt.

Serve and garnish:

Divide pasta among bowls. Top with Parmesan, chives or parsley, and pumpkin seeds.

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This pasta always reminds me of cozy dinners with family gathered around the kitchen, sharing stories as the autumn leaves fall outside our window.

Allergen & Dietary Info

Contains dairy and wheat. Swap for vegan cream and gluten-free pasta for dietary needs. Miso paste contains soy.

Recommended Pairings

Pairs beautifully with a lightly oaked Chardonnay or dry Riesling, and roasted Brussels sprouts make a perfect side.

Nutrition Snapshot

Per serving: 520 calories, 22 g fat, 69 g carbs, 13 g protein.

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This comforting pasta is sure to bring warmth and good cheer to your dinner table. Enjoy the harmony of flavors in every savory, autumn-inspired bite.

Recipe Guide

→ Can I use a different type of squash?

Yes, kabocha or acorn squash are great substitutes for butternut in this dish, offering similar sweetness and texture.

→ Which pasta shape works best for this meal?

Short shapes like rigatoni, penne, or fusilli hold the creamy sauce well and pair nicely with roasted squash pieces.

→ How can I make this fully plant-based?

Use plant-based cream and vegan Parmesan for a dairy-free version. Ensure the pasta and miso are gluten-free if needed.

→ What wine pairs well with creamy squash pasta?

Try pairing with a lightly oaked Chardonnay or a dry Riesling to complement both the creaminess and umami flavors.

→ Can I add other vegetables for extra substance?

Absolutely. Sautéed mushrooms or roasted Brussels sprouts are great additions that boost flavor and heartiness.

→ Is this dish suitable for novices?

Yes, the steps are straightforward, but it’s an intermediate preparation with roasting, sauce-making, and pasta cooking involved.