You make Miso happy.
Simplicity with bold flavors packed with umamigasm.
Whether you’re an avowed vegetarian or a devout carnivore, this dish will tempt and satisfy. The
A great weeknight meal and tossed with garlicky spicy miso brown butter olive oil sauce, it’s really comfort at its best with minimum effort. Made some crunchy nuts and breadcrumbs to give some texture to the soft pasta. And the furikake and grated Parmesan just totally swoon you over.
pairing it with Clos des lunes Lune d’argent, the citrus and exotic sweetness (lychee,mango) is just perfect with the miso spicy pasta.
Ingredients: (Serves 2)
- 250g short pasta
- 2 tablespoon butter
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 tsp crushed chili flakes
- 1/2 tsp of each spice: cumin, paprika, cayenne
- 15-20 sage leaves
- salt and pepper
- grated parmesan cheese
- Furikake for serving
Crispy breadcrumbs:
- 1/2 cup panko breadcrumbs
- 1/4 cup pecans or walnuts, chopped
- 1 tablespoon chopped fresh sage
- 3 tbsp olive oil
- salt and pepper
Instructions:
- Cook the pasta in salted water until al dente. Drain, reserving 1/2 cup of the cooking water.
- For the breadcrumbs. Heat a large skillet over medium heat and add the olive oil. Once hot, add panko and pecans or walnuts, cook, stirring for 4 minutes until toasted and golden brown. Add chopped sage and cook for 1-2 minutes more. Season with salt and pepper. Remove from skillet onto a plate.
- Heat the same skillet over medium heat, add butter. Lower the heat and cook for 2-3 minutes or until butter foams and starts to brown. Add garlic and olive oil, cook for 2 minutes until soft. Stir in miso paste, lower the heat to minimum trying not to burn miso or garlic. Add chili flakes, sage leaves and the seasoning.
- Toss with pasta and add 1/4 cup of the reserved cooking water. Now taste and adjust salt and pepper. Add extra cooking water to make more sauce, as the pasta will absorb it.
- Serve immediately with crunchy breadcrumbs, Parmesan, furikake and some extra chili flakes. Enjoy!
