Easy Miso Pasta Recipe (SO delicious!)
A super quick and easy miso pasta that is a true flavor explosion! Coming together quickly, this luscious parmesan cheese cream sauce with miso will be a new staple.
Servings: 2 people
Ingredients
- Pasta of your choice 200 grams dried or 300 grams fresh
- 1.5 tablespoons white miso paste see notes
- 1.5 tablespoons hot water
- 1 tablespoon butter
- 3 garlic cloves very finely chopped
- ¾ cup cream
- ½ teaspoon black pepper
- 40 grams parmesan cheese very finely grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh rosemary leaves or any herb you like!
Instructions
- Boil your pasta in well salted water. Reserve a cup of pasta water before draining, you might not need it but it's good practice!
- In a small bowl or ramekin, mix the miso and hot water together. This helps to loosen the miso paste and makes it easier to mix in to the cream. Set aside.
- In a large skillet that will fit all the pasta in at the end, melt the butter over a medium heat and add the garlic.
- Let it gently sizzle for a minute, careful not to let it brown.
- Add the cream and black pepper and bring to a VERY gentle simmer. Lower the heat slightly so it is barely bubbling and add the grated parmesan in 2 - 3 lots, letting it melt into the cream before adding more.
- Add the miso mixture and mix in well, a whisk is helpful here.
- Add the lemon juice and whisk in quickly. Let it gently thicken for 1 - 2 mins at a very gently simmer (not too many bubbles!).
- Add your cooked pasta in, toss and let it gently bubble for a min or two. Add some pasta water if you need to loosen.
- Cream sauces thicken up really quickly off the heat so make sure it is quite 'saucy' in the pan.
- Serve with the fresh rosemary on top.
- Watch the quick video below to see it come together!
Video
Notes
Miso - If you haven't used miso or are unsure about the flavor just use 1 tablespoon, you can always mix through more at the end. Also white miso paste is actually quite brown in colour.
Salt factor - This is a salty sauce, I love a real flavor punch so again, use less miso to start with if you like!
Don't want the cream? I have notes in the post above recipe about a miso butter version which is amazing!