This rich, silky pasta combines browned butter, sweet white miso, earthy shiitake mushrooms, and Parmesan cheese into a luxuriously creamy sauce that coats every piece of orzo. Inspired by both Japanese and Italian traditions, it delivers deep umami flavor with surprisingly few ingredients while remaining simple enough for a weeknight meal.

Ingredients

• 2 1/4 Cups dry orzo pasta (450 g)
• 6 Tablespoons unsalted butter (85 g)
• 1/4 Cup white miso paste (60 g)
• 1 1/2 Cups finely grated Parmesan cheese (140 g)
• 8 ounces shiitake mushrooms, stems removed and sliced (225 g)
• 1 3/4 Cups reserved pasta water (400 ml), plus additional as needed
• Freshly ground black pepper, to taste

Optional Garnishes

• Furikake
• Togarashi
• Thinly sliced scallions
• Additional grated Parmesan cheese

Preparation

1. Bring a large pot of generously salted water to a boil. Add the orzo and cook until al dente according to the package directions.
2. Before draining, reserve 1 3/4 Cups (400 ml) of the pasta water. Drain the orzo and set aside.
3. While the pasta cooks, remove the stems from the shiitake mushrooms and slice the caps into medium-thick strips.
4. Melt the butter in a large skillet over medium heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until golden brown and tender. The butter should become lightly browned and develop a nutty aroma.
5. Reduce the heat to low. Whisk the miso paste into the mushrooms along with 1 Cup (240 ml) of the reserved pasta water. Stir until completely smooth.
6. Add the cooked orzo and toss to coat evenly.
7. Remove the skillet from direct heat. Gradually add the Parmesan cheese while stirring continuously until fully melted and incorporated into a silky sauce.
8. Add additional pasta water, a little at a time, until the sauce reaches a creamy, risotto-like consistency.
9. Season with freshly ground black pepper to taste.
10. Garnish with furikake, togarashi, scallions, or additional Parmesan, if desired. Serve immediately.

Cook’s Notes

• White miso provides a mild, slightly sweet flavor that blends beautifully with Parmesan. Darker miso varieties will create a more intense flavor profile.
• Browning the butter is an important step that adds depth and complexity to the finished dish.
• The starchy pasta water helps create a smooth emulsion between the butter, miso, and Parmesan.
• Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
• Do not boil the sauce after adding the Parmesan. Excessive heat can cause the cheese to separate or become grainy.
• The dish will continue to thicken as it rests. Loosen with additional hot pasta water just before serving if needed.
• Crusty artisan bread makes an excellent accompaniment for soaking up the remaining sauce.

Serving Suggestions

• Serve as a vegetarian main course with a cucumber salad dressed with rice vinegar and sesame oil.
• Pair with grilled salmon, miso-glazed cod, or roasted chicken thighs.
• Add sautéed baby bok choy, spinach, or asparagus for a complete meal.
• Serve alongside a simple Japanese-style cabbage slaw.

Beverage Suggestions

• Junmai sake, lightly chilled
• Sauvignon Blanc
• Dry Riesling
• Japanese lager
• Japanese whisky highball
• Sparkling water with lemon
• Unsweetened iced green tea

Suggested Image

A shallow white pasta bowl filled with creamy golden miso orzo, generously studded with caramelized shiitake mushrooms and lightly sprinkled with furikake and scallions. The bowl rests on a warm walnut table beside chopsticks and a folded linen napkin, photographed in soft natural light with a refined Japanese-inspired presentation.