Grains, Pasta, Spuds

Creamy Miso Pasta

I love a break 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 OPTIONS: 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; and drain the pasta
  2. To the empty pot add the 1-1/2 cups water, butter, and miso; bring to a simmer
  3. Meanwhile, in a wide bowl add the drained pasta and toss rapidly with the parmesan using tongs to create a creamy texture
  4. Add pasta back 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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