Creamy Miso Parmesan Pasta
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 staple.
Servings: 4 servings
Calories: 340kcal
Equipment
- 1 pasta pot
- 1 measuring cup for pasta water
- 1 colander
- 1 saucepan
Ingredients
Creamy Miso Parmesan Pasta
- 8 ounces bucatini al dente
- 2 tablespoons butter
- ⅓ - ½ cup shallot diced small
- 2 cloves garlic minced
- 1 tablespoon white miso
- ¼ cup low sodium chicken broth plus more as needed
- ½ cup pasta water salted, as needed
- ½ cup parmesan grated
- 2 teaspoons furikake optional, as garnish
Instructions
- 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.
Notes
Store leftovers in an airtight container in the refrigerator for two to three days. Reheat in the microwave until warmed through.
Nutrition
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