Garlic Miso Pasta
- Yield 4
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Garlic Miso Pasta is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound uncooked pasta
- 1/4 cup unsalted butter
- 4 cloves garlic, grated or pressed
- fine sea salt and freshly-ground black pepper
- 1/4 cup white miso
- 2 ounces freshly-grated Parmesan
Method
Leave the pasta. Raise a large stockpot of generously-salted pasta water to a boil. Tip in the pasta and cook until *just* al dente. Reserve 1 cup of the hot starchy pasta water and set it aside, then turn off the heat and pour off the pasta.
Sauté the garlic. Around the same time that you add the pasta to the pot, begin melting the butter in a large sauté pan over medium-a hot burner. Tip in the garlic and 12 twists of freshly-ground black pepper and sauté for 2 minutes, stirring occasionally. Lift the pan from the heat.
Stir the miso. Scoop out ¼ cup of the hot starchy pasta water into a separate small bowl. Tip in the miso and whisk together until combined. Tip in the mixture to the garlic butter and stir to combine.
Turn Once the pasta has been drained, add it directly to the sauté pan (or you can combine the pasta and sauce in the stockpot) and toss to combine. Tip in the cheese and continue tossing – adding ¼ cup of the reserved starchy pasta water at a time, however much is needed – until the cheese is melted and the sauce is glossy.
Plate Plate while it is hot, garnished with extra black pepper, and enjoy!
