Miso Garlic Pasta
This buttery, ultra-savoury miso pasta is a salty, satisfying and addictive fusion dinner! Quick and easy to whip up, serve it with a big leafy green salad and glass of dry white wine.
Servings 4 people
Calories 937kcal
Cost $7
Ingredients
- 500 g spaghetti or pasta of choice
- 3/4 cup butter plant based
- 4 cloves garlic
- 3 tbsp light miso paste
- 1 cup pasta water
- 1/2 cup nutritional yeast
- 120 g parmesan plant based
- 10 g nori seaweed snacks to garnish
Instructions
- Cook spaghetti to packet instructions. Drain and reserve pasta water.
- In a small bowl, muddle miso paste with a few tablespoons of pasta water until smooth.
- In a large saucepan, melt butter over medium heat. Add garlic, stirring for 2 minutes until fragrant.
- Add miso muddle and whisk to combine, then add pasta water and nutritional yeast, whisking vigorously. Continue for 1-2 minutes until the sauce begins to thicken slightly, then turn off the heat and add parmesan, whisking until melted.
- Add the spaghetti to the pot and gently mix with tongs to coat.
To serve
- Serve into four bowls.
- Cut nori sheets into thin strips roughly 2mm wide and sprinkle over the top of each bowl.
Notes
This recipe is a vegan friendly adaptation from the NYT Cooking with added garlic. Check out the original recipe here.
Nutrition
Calories: 937kcal | Carbohydrates: 101g | Protein: 32g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1241mg | Potassium: 465mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1309IU | Vitamin C: 1mg | Calcium: 406mg | Iron: 3mg