Grains, Pasta, Spuds

Creamy Miso Pasta

I’m love to break away from red sauced pasta, so whenever I spy a white sauce, I’m ready to test. This dish is a surprise for its all-in creaminess. White miso is also a pleasant umami lift. This is in my rotational pasta dishes now.

Served with Roast Cauliflower

Serves 5-6

INGREDIENTS: Any noodle will work, macaroni shapes will be hard to use. White miso can be found in most supermarkets, and can also be called sweet miso

  • spaghetti – 1 LB
  • butter – 6 TBS
  • white miso – 3TBS [or red miso]
  • Parmesan – 4 oz, finely grated, (1 packed cup)
  • pasta water – 1 1/2 cups, [reserved from cooking pasta]
  • GARNISH: toasted nori, toasted sesame seeds, scallion tops
    • ADD INS: Consider poached shrimp, canned seafood [tuna, salmon], or most any last minute cooked protein or veggie
Upper Left: Toss Pasta with Parmesan Upper Right: Last Minute Canned Tuna and Cooked Zucchini Bottom: Shrimp was poached in miso, butter, pasta water before adding in the cooked pasta. It is tossed back into the dish just before serving.

INSTRUCTIONS: Note: Since we are using both miso and parmesan, do not salt the pasta cooking water. We discovered this the last outing!

  1. Cook pasta until al denté, THEN reserve 1 1/2 cups pasta water; then drain the pasta
  2. To the pot add back the reserved water, butter, and miso and bring to a simmer
  3. Meanwhile, in a wide bowl add the cooked pasta and toss rapidly with the parmesan using with tongs
  4. Add coated pasta to the pot and vigorously whisk—vigorous is the word—this will emulsify the sauce; until it thickens slightly
  5. Toss in any cooked protein or veggies and serve warm or room temperature

Adapted – recipe by Alexa Weibel NYT

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