Miso is trending right now from cookies to salad dressings to marinades. This miso butter pasta highlights the rich umami flavors of this fermented paste and pairs with a further fusion ingredient: furikake breadcrumbs. Velvety, salty, creamy, and quick, this meal celebrates the best of Japanese flavours and is impressive without taking more than 30 minutes start to finish. Easily made unvegan by substituting the butter and milk!
Cook the pasta according to package instructions, 2 minutes before fully cooked. The pasta will later finish cooking in the sauce.
In a pan, melt butter and toast breadcrumbs until golden along with the salt and pepper, about 3 minutes. Transfer to a small bowl and allow to come to room temperature.
Finely chop a sheet of nori and the parsley. Set aside.
In a pan, melt butter and add minced garlic, cooking until the garlic is golden. Add miso paste and water to deglaze (even better if you use pasta water). Mix until the mixture is smooth and keep over low heat.
When the pasta is nearly cooked, drain and add to the pan of miso butter sauce on medium high heat, along with milk and salt to taste. Add more pasta water if necessary and toss through until the sauce clings to the pasta and the pasta is fully cooked.
Mix the cooled toasted breadcrumbs, nori, parsley, and sesame seeds. Plate the pasta and sprinkle the furikake breadcrumbs generously over top. Serve.
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