Creamy Miso Bucatini
A delicious, umami, flavor infusion that you never even thought was possible!
Servings: 4
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