If you're on the hunt for a pasta dish that marries deep umami flavors with a luscious, toasty finish, this Brown Butter Miso & Roasted Garlic Radiatori with Crispy Shallots Recipe is exactly what you need. It’s perfect for cozy weeknight dinners or when you want to impress with something a little unexpected but incredibly satisfying.
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In the Kitchen
What makes this Brown Butter Miso & Roasted Garlic Radiatori with Crispy Shallots Recipe so special is how it combines rich, nutty browned butter with the savory depth of miso and the mellow sweetness of slow-roasted garlic. It’s comforting yet elegant, and every component plays its part beautifully.
- Juicy and Tender Every Time: Cooking the radiatori al dente ensures each bite has a pleasing firmness that holds up well against the velvety sauce.
- Golden, Satisfying Finish: Browned butter adds a toasty nuttiness that elevates the entire dish beyond the usual cream sauce.
- Simple Ingredients, Big Impact: Minimal pantry staples come together for flavor layers you might expect only from a restaurant.
- Weeknight to Weekend Ready: With just a little prep, you’ll have a crowd-pleaser that’s fancy without fuss.
Ingredients at a Glance
Choosing quality ingredients really makes the difference in this Brown Butter Miso & Roasted Garlic Radiatori with Crispy Shallots Recipe. Fresh garlic and a good Parmigiano Reggiano can transform the dish, while a robust miso paste pulls everything together with its savory charm.
- Radiatori pasta: Look for bronze-cut radiatori for a rough texture that hooks the sauce beautifully.
- Garlic bulbs: Pick firm bulbs with tight skins for roasting—avoid sprouted cloves for smooth sweetness.
- Extra virgin olive oil: Use a fruity, fresh-tasting olive oil to complement the garlic’s richness during roasting.
- Butter: A good-quality unsalted butter browns better and helps control the salt levels in the dish.
- Sweet brown miso paste: Adds savory depth without overpowering—the mild sweetness balances the brown butter perfectly.
- Heavy cream: Use full-fat for that luxurious, creamy texture that clings to each radiatori ridge.
- Parmigiano Reggiano: Freshly grated for the best nutty, salty kick.
- Chives: Freshly chopped for a bright herbal pop on top.
- Crispy shallots: Adds crunch and a caramelized onion sweetness to contrast creamy pasta.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Brown Butter Miso & Roasted Garlic Radiatori with Crispy Shallots Recipe
Step 1 — Roast the Garlic Until Deeply Golden and Sweet
Preheat your oven to 375°F. To prepare the garlic, slice the top off each bulb so that the tops of the individual cloves peek through. Drizzle generously with olive oil, then wrap the bulb tightly in foil or place it in a small covered dish. Roast for 40 to 50 minutes until the cloves turn golden brown and feel soft when pressed. This slow roast transforms the raw pungency into mellow, buttery sweetness that’s key to the sauce’s flavor.
Step 2 — Cook Radiatori Pasta Just Right
While the garlic roasts, bring a large pot of water to a rolling boil and salt it generously—think sea water salty—this seasons the pasta from within. Add the radiatori and cook until just al dente. Radiatori’s ruffled ridges trap sauce so well, but overcooking will make it mushy and lose that satisfying bite. Drain the pasta, reserving a little pasta water to adjust the sauce’s consistency later.
Step 3 — Make the Brown Butter Miso Sauce
In a large sauté pan over medium heat, melt the butter. Keep a close eye and stir frequently as it starts to bubble and foam. You want the butter to turn a lovely caramel brown – not burnt – with a nutty aroma. As soon as it reaches that golden stage, stir in the sweet brown miso paste to marry their flavors. Scoop the roasted garlic from its skins and mash or chop it roughly before mixing it in too. The kitchen smells absolutely heavenly here.
Step 4 — Finish with Cream and Pasta
Pour in the heavy cream and reduce heat to low so the sauce simmers gently. Let it thicken slightly while you toss in the drained radiatori and about ¼ cup of the reserved pasta water. Toss everything together over medium heat, allowing the pasta to soak up and hold onto that rich sauce. If you want a subtle brightness, this is the moment to add the lemon juice – it cuts through the richness beautifully. Finally, stir in grated Parmigiano Reggiano for saltiness and depth, adding more pasta water if needed to keep the sauce silky.
Step 5 — Serve with Chives and Crispy Shallots for Crunch
Spoon the pasta onto warm plates and sprinkle chopped fresh chives and crunchy crispy shallots on top. The shallots add textural contrast and a touch of caramelized sweetness that complements the soft creamy radiatori. Add extra grated Parmigiano if you like – it finishes with a salty, nutty flourish that I love every time.
Things to Remember
I've found that the key to nailing this Brown Butter Miso & Roasted Garlic Radiatori with Crispy Shallots Recipe is watching your butter carefully and respecting the timing on the garlic roasting. A burnt butter tastes bitter, and under-roasted garlic will be too sharp rather than mellow and sweet.
- Doneness Cue: Radiatori should be tender with a slight bite, never mushy.
- Temperature Trick: Brown the butter on medium heat to avoid burning and losing its nutty aroma.
- Make-Ahead Move: Roast the garlic a day in advance and refrigerate to save time on busy nights.
- Common Pitfall: Don’t skimp on the pasta water—it’s your secret weapon for a silky sauce that clings just right.
Ways to Serve It
Finishing Touches
A dash of freshly ground black pepper brings a gentle heat that wakes up the sauce without competing. If you like a little herbal kick, a sprinkle of chopped parsley alongside the chives adds freshness and color. For the truly indulgent, a drizzle of more browned butter or a scattering of toasted pine nuts on top heightens the nuttiness and texture appeal.
Plays Well With
This pasta pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. For heartier meals, roasted seasonal vegetables or a citrusy slaw give fantastic balance. And if you’re serving a crowd, some crusty bread to mop up every last bit of sauce is non-negotiable in my book.
Simple Plating Upgrades
Serving this with a sprinkling of edible flowers or microgreens can turn it from weekday dinner to dinner party showstopper instantly. Use contrasting plates—dark ceramics make the golden hues of the brown butter and the green chives really pop. A little drizzle of bright olive oil just before plating adds sheen and an extra layer of flavor.
Make-Ahead & Keeping Fresh
Storing Leftovers
Place leftover pasta in an airtight container and store it in the fridge for up to 3 days. The texture remains good but the crispy shallots are best added fresh before serving to keep their crunch. Adding a splash of cream or broth when reheating helps restore the sauce’s silkiness.
Freezing Tips
This dish doesn’t freeze particularly well because the cream sauce can separate and the pasta becomes mushy. If you must freeze, do so without the crispy shallots and add them fresh after reheating. Thaw overnight in the fridge for best results.
Reheating Brown Butter Miso & Roasted Garlic Radiatori with Crispy Shallots Recipe Without Drying Out
Reheat gently in a skillet over low heat with a few spoonfuls of cream or reserved pasta water to bring back creaminess. Avoid the microwave if possible, but if you must, cover with a damp paper towel to retain moisture and heat in short intervals. Air fryer reheating isn’t ideal for creamy pastas but works if you separate the crispy shallots to preserve crunch.
Frequently Asked Questions
Absolutely! Radiatori’s ridges hold sauce wonderfully, but feel free to swap in orecchiette, cavatappi, or even rigatoni for a similar effect.
Sweet brown miso is ideal because of its milder, sweeter flavor that complements the brown butter without overpowering. You can experiment with white miso for a lighter taste.
Substitute butter with a quality plant-based alternative and switch heavy cream for coconut cream or cashew cream. Use nutritional yeast instead of Parmigiano to keep that cheesy depth.
Yes! Roasting the garlic a day ahead and even crisping shallots in advance saves time. Just reheat the sauce and toss with freshly cooked pasta for best texture.
Final Thoughts
I love how this Brown Butter Miso & Roasted Garlic Radiatori with Crispy Shallots Recipe transforms humble ingredients into something truly memorable. The interplay of textures—the creamy pasta, the sweet roasted garlic, and those irresistible crispy shallots—makes every forkful a delight. Trust me, once you try it, this will sneak onto your regular rotation.
PrintFull Printable Recipe
Brown Butter Miso & Roasted Garlic Radiatori with Crispy Shallots Recipe
This Brown Butter Miso & Roasted Garlic Radiatori with Crispy Shallots is a rich and comforting pasta dish combining the nutty flavor of browned butter, the umami depth of sweet brown miso, and the mellow sweetness of roasted garlic. Finished with crispy shallots and Parmigiano Reggiano, it's an elevated yet approachable recipe perfect for a cozy dinner.
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
Ingredients
Pasta and Garnishes
- ½ lb. radiatori pasta
- 1 tbsp. chives, chopped
- ¼ cup crispy shallots
- ⅓ cup Parmigiano Reggiano, finely grated, plus more for topping
- Salt to taste
Roasted Garlic
- 2 bulbs of garlic
- 2 tbsp. extra virgin olive oil
Sauce
- 2 tbsp. butter
- 2 tbsp. sweet brown miso paste
- 1 cup heavy cream
- Juice of ½ lemon (optional)
Instructions
- Roast the Garlic: Preheat the oven to 375°F. Slice the top off each garlic bulb to expose the cloves. Drizzle the tops with 2 tablespoons of extra virgin olive oil, then wrap each bulb tightly in tin foil or place in a small covered baking dish. Roast in the oven for 50 minutes until soft and fragrant. Remove and let cool.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the radiatori pasta and cook until al dente according to package instructions, usually around 10-12 minutes. Reserve ¼ cup of the pasta cooking water before draining.
- Brown the Butter: In a large sauté pan over medium heat, melt 2 tablespoons of butter. Stir frequently and cook until the butter bubbles and turns a caramel brown color, releasing a nutty aroma.
- Make the Sauce: Stir in 2 tablespoons of sweet brown miso paste and the roasted garlic cloves, mashing the garlic slightly into the sauce. Add 1 cup of heavy cream and reduce the heat to low, allowing the sauce to simmer gently.
- Toss the Pasta: Add the drained pasta to the sauté pan along with ¼ cup of reserved pasta water. Toss over medium heat to fully combine the pasta with the creamy miso butter sauce.
- Finish the Sauce: Stir in the juice of half a lemon if desired for a subtle bright note, and add the grated Parmigiano Reggiano cheese. If the sauce is too thick, add more pasta cooking water ¼ cup at a time to reach the desired consistency.
- Plate and Garnish: Serve the pasta immediately, topped with chopped chives, crispy shallots, and additional Parmigiano Reggiano for a tasty finish.
Notes
- Roasting garlic mellows its sharpness and adds a sweet depth; do not skip this step.
- Sweet brown miso paste adds savory umami, but you can substitute with regular miso if unavailable, adjusting the amount to taste.
- Be careful not to burn the butter; stir constantly and remove from heat if it turns too dark.
- Reserve pasta water to adjust sauce consistency and help the sauce adhere better to the pasta.
- Crispy shallots add texture and a mild onion flavor; they can be store-bought or homemade.
- For a dairy-free version, use vegan butter and substitute the heavy cream with a plant-based alternative, and omit Parmigiano.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
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