One-Pot Miso-Mascarpone Pasta

By Sarah DiGregorio

Updated April 18, 2024

One-Pot Miso-Mascarpone Pasta
Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
30 minutes
Prep Time
3 minutes
Cook Time
27 minutes
Rating
5(2,904)
Comments
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This six-ingredient pasta is reminiscent of an intensely creamy and savory mac and cheese thanks to just two ingredients: umami-rich miso and milky-rich mascarpone. The dish comes together quickly with pantry ingredients and with no need for chopping or grating. It is delicious simply as it is, but it’s also easy to add your own flourishes: Top with chile crisp, store-bought fried shallots or both. Or, make it more of a complete meal by adding mushrooms: Before starting, melt 2 tablespoons of butter in the pot and saute eight to 10 ounces of chopped mushrooms over high heat for about 8 minutes. Then add the water, miso, salt, oil and pasta and proceed with the recipe from Step 1.

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Ingredients

Yield:4 servings 
  • ½ cup white or yellow (shiro) miso
  • 2tablespoons olive oil 
  • 1teaspoon coarse kosher salt (such as Morton’s) 
  • 1pound dried pasta shells
  • 8ounces (1 cup) mascarpone 
  • Black pepper 
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

748 calories; 30 grams fat; 13 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 97 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 23 grams protein; 1467 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot or Dutch oven, combine 5½ cups of warm water with the miso, oil and salt. Whisk to mostly dissolve the miso into the water.

  2. Step 2

    Place the pot over medium-high heat, stir in the pasta, and bring to a boil, stirring occasionally. Reduce the heat to maintain a brisk simmer and continue to cook, stirring often, especially as the liquid level reduces. Cook until the pasta is tender and much of the liquid has been absorbed and what is left is thick and glossy with starch, about 20 to 22 minutes total.

  3. Step 3

    Turn off the heat and stir in the mascarpone. The sauce should be creamy, and may be a little soupy at first, but it will continue to thicken as it sits. If it thickens too much for your taste, add enough hot water to loosen the sauce to the desired consistency. Season generously with black pepper and serve.

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Ratings

5 out of 5
2,904 user ratings
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Comments

Joanna

We tried this tonight simply because I found the combination of miso and mascarpone to be so peculiar I figured it had to be either delicious or utterly inedible. Try delicious. Teenager proclaimed that this is what he imagines he’s getting when he’s served bad Mac and cheese in restaurants. We did add the 8 oz of bellas sautéed in butter, to which I added a splash of Sauvignon. Mostly because that’s what I happened to be drinking at the specific moment I thought of it needing an acid.

MmM Oakland

Just one question: who keeps mascarpone as a regular pantry/fridge ingredient? I’ve literally have only bought it for very specific (and rare) recipes. Not that it won’t be great but I won’t be making this recipe unless I go to the store first.

Darcy

Made this for a dinner party last night, and it received rave reviews. I kept solidly to the recipe, including the mushroom variation. I thought it was perfect as is. I purchased light miso, and used the full 1/2c. It was flavorful without being overpowering. I paired this with a sesame-avocado salad and miso-garlic-soy shrimp. It was a perfect meal, and this is my new favorite style of macaroni and cheese.

Daniel

Did a little less water and then added in a blended block of silken tofu after boiling 15 minutes. Tasteless and extra protein!

Autumn

This might be my favorite NYT recipe that I have made so far. It is super creamy and umami without being overly heavy. I added some portobello mushrooms and a shallot that I caramelized while the pasta was simmering & opted out of the additional salt. The result was a little too watery for my taste, so I added a few additional tablespoons of skyr for a boost of protein and creaminess. Now I want to try and make it again with shiitakes...

4_Socks

What am I missing? This was easy, salty, satisfying, but I didn’t think it was excellent. Should I try a new miso?

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