Japanese Spaghetti Aglio e Olio with Miso

The smell of miso and garlic will whet the appetite.
This simple, yet satisfying dish tastes as good as it looks!
Japanese Spaghetti Aglio e Olio with Miso
Cook Time 15 minutes
Servings 1


  • cup bell pepper (red, orange, yellow) (cut into 1/2" pieces)
  • ¼ cup mushroom (cut in half or quarter)
  • ½ cup zucchini (half-inch slice)
  • 1 tbsp. olive oil
  • 2 cloves garlic (chopped)
  • 3.5 oz (100g) dry pasta
  • 2 tsp. butter
  • grated cheese for garnish
  • 2 tbsp. water


  • Place olive oil and chopped garlic in a pan over low-medium heat. Cook for 1 minute until garlic begins to brown.
  • Add vegetables and cook until tender.
  • Add cooked pasta, butter and white miso paste. Mix together and lightly stir-fry.
  • Serve and garnish with grated cheese.

Product used in this recipe


Enjuku Koji Miso
26.4 oz (750 g)

Our Enjuku Kouji Miso is our best-selling miso in Japan for over 20 years. The Miso has birght beige in color, and has perect balance of umami and sweetness. Powerfull flavor with a long and complex finish gives very versatile cookig use for many miso soup recipe.

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