Ah, pasta—truly the comfort food equivalent of a warm hug on a rainy day. This Creamy Garlic Miso Pasta is the kind of dish that makes you question why you ever settled for anything less than culinary perfection. Imagine the umami of miso mingling with the rich creaminess of garlic—it’s like a jazz concert in your mouth!
Steps
- Begin by boiling a large pot of salted water and cook the pasta until it is just al dente. Save 1 cup of the pasta water, then drain the pasta and set it aside.
- While the pasta cooks, melt butter in a large sauté pan over medium-high heat. Add grated or pressed garlic and freshly-ground black pepper, sautéing for about 2 minutes until fragrant. Remove the pan from the heat after sautéing.
- In a small bowl, combine 1/4 cup of the reserved hot pasta water with the miso paste. Whisk until smooth, then mix this into the garlic butter sauce.
- Add the drained pasta to the sauté pan, or combine it with the sauce in the stockpot. Toss the pasta with the sauce and add the freshly-grated Parmesan cheese, mixing until melted and the sauce is glossy. Adjust the sauce consistency by gradually adding more reserved pasta water as needed.
- Serve the pasta immediately, garnished with additional black pepper, and enjoy while hot.
Ingredients
- 1 pound uncooked pasta
- 1/4 cup unsalted butter
- 4 cloves garlic, grated or pressed
- Fine sea salt
- Freshly-ground black pepper
- 1/4 cup white miso
- 2 ounces freshly-grated Parmesan cheese
FAQ
- Can I use any type of pasta for this recipe?
- Absolutely! Feel free to use any pasta shape you like. While fusilli lunghi is shown in the photos, both long and short pasta shapes work well. Opt for bronze-cut pasta if possible, as it helps the sauce adhere better.
- Why is it important to use freshly grated Parmesan?
- Freshly grated Parmesan melts more smoothly and provides a robust flavor to the sauce. Pre-grated cheese often contains additives that can affect melting and texture.
- How can I prevent the miso from clumping?
- To ensure a smooth sauce, whisk the miso with ¼ cup of hot starchy pasta water in a small bowl before adding it to the garlic butter. This helps to integrate the miso without clumping.
- What proteins or vegetables can I add to this dish?
- You can personalize the dish by adding your preferred cooked proteins like chicken, shrimp, meatballs, or salmon. Vegetables of your choice can also be included for added nutrition and flavor.
- Can I make the dish spicier?
- Yes, you can enhance the heat by sautéing a pinch of crushed red pepper flakes along with the garlic in the sauce.
Tips
- Cook pasta just until al dente: Ensure you don’t overcook the pasta, as it will continue to cook slightly when mixed with the sauce. Drain it when it’s just barely al dente for the ideal texture.
- Use freshly grated Parmesan: Grating Parmesan cheese by hand from a block ensures smoother melting and a more intense flavor compared to pre-grated options.
- Incorporate pasta water into the sauce: Reserve a cup of the starchy pasta water before draining. Use this water to adjust the sauce consistency, making it creamy and helping it adhere better to the pasta.
- Serve while hot: This dish is best enjoyed immediately while the sauce is still warm and silky, so aim to serve it right after preparation.
Equipment
- Garlic Press – For pressing garlic to achieve a smooth sauce.
- Microplane – For grating garlic and Parmesan cheese finely.
- Large Sauté Pan – For cooking the garlic butter sauce and tossing the pasta.
- Large Stockpot – For boiling the pasta.
- Whisk – For mixing the miso with hot pasta water.
- Pasta Strainer – For draining the cooked pasta.
