Haley Rowe-Kadow

White Bean & Miso Pasta

I’ve been eating this basically every day. It’s so easy and so very yummy. It’s adapted from a recipe I saw on TikTok by the very talented @brekkyattiffanys. You can see the original video here. I think her recipe doesn’t NEED any adjustments, it’s perfect as is, but my adaptation was born thanks to a vegetarian dinner party guest. Basically, I wanted to make this recipe a little heartier so I could serve it as a main. The secret is beans. 

You’ll need:

  • bucatini
  • 4oz of butter
  • 16oz can of white beans 
  • 3 tbsp white miso
  • parm
  • furikake
  • salt & pepper


  1. Put a large pot of salted water on to boil.
  2. Melt your butter in a skillet. 
  3. Then, to a blender add a drained can of white beans, miso paste, and your melted butter. Whiz that up and taste. It should be freaking amazing. 
  4.  In the same skillet – you melted the butter, add the contents of the blender, and warm on medium-low. 
  5. Cook your bucatini to just before al dente. Using tongs, fish out the pasta and add it to your miso/bean skillet along with a 1/4 cup of pasta water. Add another 1/4 cup if the sauce is too thick on the pasta. Pasta water is your best friend. 
  6. Gently but vigorously (I know this is confusing but essentially you don’t want to be dainty about this, but also you don’t want to break the beautiful bucatini- you can do this, I believe in you) stir the pasta making sure the sauce coats every strand. 
  7. Turn the head off and shave in a whole mess of parm and dust with black pepper. 
  8. Taste. It shouldn’t need too much salt, because miso is V salty- but it might need a tiny sprinkle to help it shine.
  9. Top with your fave furikake