I was so inspired by a Shared Cultures IG post when someone used their miso for a miso butter pasta sauce that I had to give it a go. I used the 2 mentioned below but they all work.
It was so tasty and more importantly, so easy to make. I did it twice, with 2 different miso, and 2 different pastas and they worked like a charm.
- Wild Foraged Leek Miso or Winter Beet Modern Miso (around 1-2 Tablespoons for 2 people but totally up to you)
- 1 T Butter (Plant based butter also works here)
- 2 small crushed cloves of garlic
- Pasta Water (from making fresh pasta)
- 'Cruella' Barchette (or pasta of your choice)
- pinch of kosher salt
- Pan for water
- Skillet for sauce
- non metal spatula / spoon
Start the salted water boiling for your pasta.
In a large skillet melt the butter and add the garlic and the pinch of salt and sautee until nice and soft (not burnt).
When the water is boiling add the pasta and set a timer (check instructions on box).
Add 2 T of the miso to the butter and start to mix into the melted butter. Add a 1/4 cup of the pasta water to help dissolve the miso.
Keep stirring the miso into the butter and water until its melted in and the sauce looks cohesive. If it gets too thick, add some more water, if too runny, more miso.
When the pasta is ready, add it to the sauce (reserving 1 cup of pasta water) and mix well.
Add a little more water or miso as needed, check the seasoning is to your taste and serve up.
'Cruella' Barchette is available on Discover Pastel