Creamy Miso Pasta
This delicious and oh-so-creamy pasta dish is a perfect addition to your comfort food recipes. While miso isn't the first ingredient that comes to mind with pasta, it's definitely a game-changer, trust me. Miso pasta is easy to make and takes no time at all. Make the sauce while the pasta is cooking, and voila! You have a perfect pasta dish with unimaginable flavors. Put a poached egg on top for the perfect finish.
Ingredients
- 16 oz linguine
- 7 tbsp butter
- 5 oz shiitake mushrooms sliced
- 1 small onion finely diced
- 2 garlic cloves thinly sliced
- 4-5 tbsp white miso paste
- ¾ cup heavy cream
- 1 tbsp sriracha optional
- ¼ cup grated parmesan cheese
- ½ tsp ground black pepper
- 6 poached eggs for garnish
- Furikake for garnish
- Toasted Sesame Oil for garnish
Instructions
- Cook the pasta according to the package directions. Do not salt the water. Reserve 1/2 cup of pasta water.
- In a saute pan, melt 1 tbsp of the butter over medium heat. Cook the shiitake mushrooms until browned, about 8 minutes. Season with salt and pepper to your liking. Set aside.
- In a large skillet, melt the remaining butter over medium heat. Cook the onions until translucent, about 3 minutes. Add in the garlic and cook for a minute more, until aromatic. Stir in the miso paste, then add the reserved pasta water and stir until the paste is dissolved.
- Add in the heavy cream and sriracha, if using. Reduce the heat to medium-low, and allow to simmer for 10 minutes, stirring so the cream doesn't burn.
- Stir in the parmesan cheese and 1/2 tsp black pepper. Simmer for 5 minutes more. Toss in the pasta with the sauce.
- Garnish with the shiitake mushrooms, furikake, and toasted sesame oil. Top with a poached egg.
Notes
Storage: Store in an airtight container for up to 3 days. This does not freeze.
- Reheat: You can microwave this, but I would recommend reheating this with a frying pan over low heat. Add olive oil and a splash of water to the pan before putting the pasta in to prevent sticking. Stir and cook the pasta until it is warmed completely. You can even leave your pasta in the pan a little longer, allowing it to develop a slightly crunchy texture that pairs beautifully with the silky miso-based sauce.
- White (shiro) miso has a higher proportion of rice and is fermented for four months to one year. It’s milder and sweeter compared to other types.
- Red (aka) miso tends to have a higher proportion of soybeans and is fermented longer, from one to five years according to Sakai. It is often more robust, saltier, and has a higher level of protein.
- Mixed (awase) miso is a blend of white and red that offers a middle ground, and some view it as an all-purpose version.