Creamy Miso Parmesan Pasta
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
This creamy miso parmesan pasta is easy to make and absolutely delicious. Made from 6 simple ingredients, I can guarantee this will become a weeknight go-to.
Creamy Miso Parmesan Pasta
Boil a pot of water. Season the water with salt and cook the bucatini according to the package. Al dente is best. Reserve about ½ cup of pasta water before draining the pasta in a colander.
Heat a saucepan over medium heat. Add the diced shallots and minced garlic. Saute for 1-2 minutes until soft. Next, add the miso paste and some chicken broth to help dissolve the miso. Whisk until well combined. Add the cooked pasta and the parmesan cheese.
Mix well, slowly add some pasta water as needed to melt the cheese. Once the pasta is creamy, top with furikake and enjoy. Please keep in mind that the pasta water is salted, so use it carefully. You do not want the dish to get too salty.
Serving: 1serving or 2 ounces of pasta, Calories: 340kcal, Carbohydrates: 49g, Protein: 13g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 26mg, Sodium: 434mg, Potassium: 245mg, Fiber: 3g, Sugar: 3g, Vitamin A: 288IU, Vitamin C: 2mg, Calcium: 138mg, Iron: 1mg
Course: Main Course
Cuisine: American
Calories: 340