Miso Pasta
Discover a delicious combination of Asian flavors and Italian influences with this miso pasta recipe. The bucatini pasta is dressed in a creamy and rich miso sauce, and the crispy side dishes of fried sesame and fried nori add a touch of texture and authentic flavor.
Ingredients
- 180 g bucatini pasta
- 2 tablespoons butter use vegan butter, for vegan version
- 1 clove of garlic
- 2 tablespoons of miso paste
- 4 tablespoons sour cream use vegan soy yogurt, for vegan version
- 1 teaspoon nutritional yeast
- ½ teaspoon of salt
- ½ teaspoon pepper
- 1 tablespoon sesame lightly toasted
- ½ Nori sheet 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 covered with a lid.
- Save the pasta water.
- In a pan, on 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 pasta water.
- Mix well and add sour cream/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. Top with grated cheese.