A delicious, umami, flavor infusion that you never even thought was possible!
Ok so I’m really not even sure where or how I got the inspiration for this from, it’s just another one of those recipes that I had a dream about and had to try to recreate! I was super nervous because I had to figure out how to combine the flavors of the miso paste in a pasta dish, which is technically Italian. But I’ve seen the Asian-Italian flavor combo many times at other restaurants that I have been to so I figured it has to work out some how, so I just gave it a try. Let me tell you, I was not expecting the flavor bomb of deliciousness that I created when I took that first bite to try it out! It was SO GOOD!! I kid you not, the umami flavor of the miso paste just worked so well with the garlic, spinach, butter and cream! Every time I hear the word miso, I just think of Japanese food, specifically, miso soup that I always order with my sushi. So believe me, even I was surprised when I dreamt up this strange concoction in my mind. But you’re going to have to trust me on this, it totally works and it is so delicious!
Miso paste is basically a fermented paste that is made with soybeans and a few other ingredients. It provides a rich umami flavor that elevates your dish and it helps provide the optimal balance of salt, hence, why there is no need to add any extra salt in this recipe. Miso works well with some vegetables, specifically, mushrooms, but instead of adding mushrooms, I added spinach to give the dish a vegetable component as well as a splash of color. I used the Miso Master White Miso paste, which I got from Whole Foods, for this recipe. This pasta is creamy, cheesy, and flavorful in ways you wouldn’t even expect. The little bit of Siracha helps give it the spicy kick it needs, but doesn’t overpower the miso flavor, which really is the star of this dish. It comes together beautifully in just about 30 minutes, so it’s perfect for a quick weeknight meal! You’ll definitely want to try this one out because it’s just that good. Add it to your weekly rotation or plan to have a fusion pasta night this weekend; either way, you must try it out! So what are you guys waiting for?! Go try it out now! Happy eating, folks! Don’t forget to tag me in your creations as I love seeing everything you guys make!
Creamy Miso Bucatini
Ingredients
- 1/2 lb Bucatini
- 2 tbsp butter
- 4 cloves garlic sliced thinly
- 1-2 cups spinach sliced in thin strips
- 2 tbsp white Miso paste
- 1/3 cup parmesan cheese grated
- 1/3 cup heavy cream
- 1/3 cup pasta water reserved
- 2 tbsp panko bread crumbs lightly toasted
- 1 tbsp siracha
- scallions for garnish chopped
Instructions
- Boil pasta according to package instructions
- While pasta is boiling, melt butter in a pan over medium low heat. Once melted, add sliced garlic and cook until raw smell of garlic is gone. Make sure you don't burn the garlic or the butter
- Add in chopped spinach and cook until wilted followed by the heavy cream and combine for 3-5 minutes
- Then add the boiled pasta to the sauce mixture along with the miso paste and reserved pasta water and stir vigorously on low heat until well combined
- Top with parmesan cheese, saving some for garnish, and mix until melted into the sauce and pasta
- Drizzle the siracha on top and mix well. Sprinkle toasted bread crumbs, parmesan cheese, and scallions and serve hot!
Notes
- I used the Miso Master White Miso paste for this recipe
- You can use spaghetti or linguine if you don’t have bucatini pasta, any noodle type of pasta will work
