Miso Pasta
Bucatini tossed in a creamy, rich miso sauce and finished with toasted sesame and crisp nori, where Japanese umami meets Italian pasta. Ready in about 30 minutes.
Ingredients
- 180 g bucatini pasta
- 2 tablespoons butter use vegan butter for vegan version
- 1 clove garlic
- 2 tablespoons miso paste white for milder flavor, red for stronger
- 4 tablespoons sour cream use vegan soy yogurt for vegan version
- 1 teaspoon nutritional yeast
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon sesame seeds lightly toasted
- ½ sheet nori cut into thin slices
- 1 tablespoon parmesan grated; use vegan parmesan for vegan version
- 1 tablespoon parmesan grated; use vegan parmesan for vegan version
Instructions
- Cook the pasta according to the instructions on the package.
- Once al dente, transfer it to a bowl and cover with a lid.
- Save the pasta water.
- In a pan over medium heat, add the butter. When the butter is melted, add the garlic and fry it for a few seconds. Add the miso paste and ½ cup of the reserved pasta water.
- Mix well, then add the sour cream (or yogurt) and nutritional yeast. Mix until you get a homogeneous and creamy texture.
- Add the cooked pasta and continue to cook, mixing the pasta into the sauce so that it absorbs as much of it as possible, for around 3 minutes.
- Serve the pasta warm, sprinkle with nori strips and toasted sesame, and top with grated parmesan.
Notes
Serve right away while the sauce is silky; if it thickens, loosen it with a splash of the reserved pasta water. Use white miso for a milder flavor or red miso for a deeper, saltier punch. For a vegan version, swap in vegan butter, unsweetened soy yogurt and vegan parmesan.