Miso sauce and spaghetti, sounds rather unusual isn’t it!
Sometimes unexpected ingredients can create something an ordinary delicious dish and this is what happened when I cooked this miso spaghetti.
I love experimenting with different cuisines and flavours, albeit my husband is not always very keen on those ideas, mostly he is convinced by them.
In my house we eat pasta and mostly spaghetti at least 2 times a week and often I cook the classical Italian sauces, but for a while I wanted to make something different.
A few days ago I was brainstorming the ideas for a good pasta sauce and I thought why not use shiro miso, (which me and my husband we both absolutely love) to make a sauce. But to make it work on our spicy palette, I did add some heat and pungency in form of garlic and chillies. And I wanted to add a crunchy element to the pasta as I thought the umami, salty flavour of miso could be a bit overwhelming, so I garnished it with crispy kale and breadcrumbs.
Do give this unusual yet delicious recipe a try and I am sure you will love the amalgamation of all these wonderful flavours!
Ingredients:
- 180g spaghetti or your choice of pasta
- 1 tbsp butter
- 1 tsp olive oil
- 30g shiro miso
- 1 litre vegetable stock
- 5-6 garlic finely sliced
- 50g snap peas blanched
- 1 or taste red chilli finely chopped
- A big pinch of crushed black pepper
- Salt to taste
- 100g kale roughly teared
- 1 tbsp nutritional yeast
- 3 tbsp toasted homemade or store bought breadcrumbs
- Parmesan cheese for garnishing
Instructions:
Cook the pasta in salted water till al dente, save 1 cup of pasta water before straining.
Heat some oil and add small batches of kale and pan fry it till it’s crispy. Sprinkle the nutritional yeast, black pepper and salt. Keep it aside.
In a big pot heat butter and olive oil together, add in the garlic, red chilli and sauté for 2-3 minutes. Add the miso, mix well and start adding vegetable stock while whisking it. Boil for 5 minutes till you get the desired sauce consistency. Season it well it black pepper.
Add the cooked spaghetti and blanched snap peas while the sauce is hot. Mix it well.
Garnish it with crispy kale and bread crumbs. Serve hot!
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