Miso Pasta

I made this and keep thinking about it. It is beyond easy and great for leftovers too. Honestly the NYTimes Cooking App is a must for anyone cooking or baking.

We always keep red miso and white miso in the fridge. Ingredients here are simple.

  • 16 ounces linguini or spaghetti
  • 6 tbsp. unsalted butter
  • 3 tbsp white or red miso ( I used white)
  • 1 cup grated Parmesan

Boil up the water and add the pasta. When it is done, strain the pasta but keep 1 1/2 cups pasta water.

Add butter, miso and a little over a cup of the pasta water to the pot and whisk until smooth. Add the pasta and parm and mix vigorously with tones until completely mixed. Think Japanese cacio e pepe.

Serve. It is almost decadent. Served some pan fried greens on the side.