Five Ingredient Creamy Miso Pasta Food

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FIVE-INGREDIENT CREAMY MISO PASTA



Five-Ingredient Creamy Miso Pasta image

This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it's worth using if you have it on hand.

Provided by Alexa Weibel

Categories     dinner, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

Kosher salt
16 ounces spaghetti, linguine or bucatini
6 tablespoons unsalted butter
3 tablespoons white (or red) miso
4 ounces Parmesan, finely grated (1 packed cup)
Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
  • Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
  • Divide among shallow bowls and sprinkle with nori or furikake, if using.

CREAMY MISO PASTA RECIPE BY TASTY



Creamy Miso Pasta Recipe by Tasty image

Not only is this pasta dish super creamy and packed with rich, savory flavor, it comes together with only 5 ingredients! With almost no prep and very little clean up, it's perfect for a weeknight dinner!

Provided by Tasty

Categories     Dinner

Time 32m

Yield 1 serving

Number Of Ingredients 5

kosher salt, for boiling
1 lb dried long noodles
3 tablespoons unsalted butter
1 tablespoon yellow miso paste
½ cup grated parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, reserving ½ cup (120 ml) of the pasta cooking water.
  • Melt the butter in a large saucepan over medium heat. Whisk in the miso paste, then add the reserved pasta water and Parmesan cheese and stir until the cheese is melted. Add the pasta and toss until well-coated in the sauce.
  • Serve immediately.
  • Enjoy!

CREAMY DOENJANG PASTA



Creamy Doenjang Pasta image

Soybean pastes and noodles make good friends, as in Alexa Weibel's five-ingredient creamy miso pasta. This version leans into the funkier, saltier flavor of doenjang, a Korean soybean paste whose pungency is an absolute pleasure in jjigaes, sauces and even bread made in a can. Here, doenjang is tempered by the natural sweetness of milk, which stars in many Korean takes on Italian pasta. The milk thickens as it mixes with the starchy noodles and creates a velvety sauce, one that tastes rich but measured, with a rounded cheesy quality. It will seem like a lot of liquid at first, but the milk will reduce. The finished pasta sauce will continue to thicken once it's off the heat; add more pasta water if it starts to look dry.

Provided by Eric Kim

Categories     dinner, quick, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Salt
1 pound linguine, bucatini or spaghetti
2 cups whole milk
1/4 cup doenjang (see Tip)
2 tablespoons mirin
Freshly ground black pepper
1/4 cup unsalted butter
Grated Parmesan, for serving

Steps:

  • Bring a large, wide pot of lightly salted water to a boil over high. Cook the pasta until about 2 minutes shy of al dente (according to package instructions); it should still be a little uncooked in the center and will finish cooking in the sauce later. Reserve 1 cup of the pasta cooking water, drain the pasta and return it to the empty pot. While the pasta is cooking, pour the milk into a large liquid measuring cup or medium bowl. Whisk in the doenjang, mirin and a generous crack of black pepper until the doenjang dissolves.
  • To the pasta pot, add the butter, milk mixture and half of the pasta water. Bring to a simmer over high. Cook, stirring constantly and vigorously with a wooden spoon, until the sauce reduces and thickens significantly, coating the noodles like thin cream, 5 to 7 minutes. Taste and season with salt if needed.
  • Divide among plates. Top with as much grated Parmesan as you'd like and another crack of black pepper. Serve immediately.

VEGAN PASTA WITH CREAMY MISO CASHEW SAUCE



Vegan Pasta with Creamy Miso Cashew Sauce image

This pasta dish sauce is so full of flavor you may not realize the sauce has no dairy in it! Go sparingly on the miso paste, and add to taste preference. If you have a regular blender, I cannot guarantee the results.

Provided by thedailygourmet

Categories     Everyday Cooking     Vegan

Time 21m

Yield 6

Number Of Ingredients 5

1 pound penne pasta
1 cup unsalted cashews
1 tablespoon white miso paste, or more to taste
3 cloves garlic, peeled
2 cups hot water

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set pasta aside.
  • Combine cashews, miso paste, garlic, and hot water in a high frequency blender (such as a Vitamix®). Turn on Vitamix® and quickly increase speed to 10. Blend until mixture is fully blended, 6 to 8 minutes. The mixture should steam when you remove the lid. Pour sauce over pasta and serve - sauce will thicken up as it cools.

Nutrition Facts : Calories 386 calories, Carbohydrate 62.7 g, Fat 10.5 g, Fiber 3.2 g, Protein 13.2 g, SaturatedFat 2.1 g, Sodium 204.3 mg, Sugar 4 g

MUSHROOM STROGANOFF WITH CREAMY MISO PASTA



Mushroom Stroganoff with Creamy Miso Pasta image

This is a vegetarian version of stroganoff and is packed full of flavor where you may not miss the meat.

Provided by thedailygourmet

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 30m

Yield 6

Number Of Ingredients 11

10 ounces GG Fettucine Pasta Semol-Dry-3/8"Crcl QK
1 cup cashews
2 ¾ cups water, divided
2 tablespoons olive oil
1 pound portobello mushrooms, quartered
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 tablespoons Miso Paste-Mellow White MO
2 teaspoons Dijon mustard
salt to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes.
  • Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.
  • Heat olive oil in a large skillet over high heat until shimmering. Add mushrooms and onion and reduce heat to medium-high. Cook until vegetables have softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
  • Mix flour and remaining 2 cups water until flour has dissolved and no lumps remain. Gradually pour water mixture into the skillet. Stir in miso paste and Dijon mustard; bring to a boil. Lower heat and simmer until sauce thickens slightly, 4 to 5 minutes. Add cashew sauce.
  • Drain pasta and stir into the mushroom sauce. Cook until heated through, 1 to 2 minutes. Taste and season with salt if needed. Serve immediately.

Nutrition Facts : Calories 393.5 calories, Carbohydrate 52.6 g, Fat 16.5 g, Fiber 3.9 g, Protein 12.7 g, SaturatedFat 3 g, Sodium 355.7 mg, Sugar 5.9 g

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