Done in one: Silky miso pasta
Six ingredients are all you need for this simple one-pot pasta. Silky strands are coated in a buttery miso sauce that explodes with flavour.
SERVES 4
- 400g dried spaghetti
- 55g white miso paste
- 50g unsalted butter, cut into cubes
- 80g finely grated parmesan, plus extra to serve
- 140g baby spinach leaves
- furikake, to serve (see Tip)
- Cook the spaghetti in a large saucepan of boiling salted water for 8 minutes or until al dente.
- Drain the pasta, reserving 375ml of the pasta water. Add the miso to this pasta water in the pan and whisk until the miso has dissolved.
- Return the pasta to the pan and cook over medium heat for 3-4 minutes or until the pasta is coated in the sauce.
- Remove from the heat, add the butter and mix to coat. Stir the parmesan and baby spinach through.
- Serve the pasta topped with furikake and finely grated parmesan.
TIP Furikake is a Japanese seasoning typically made from sesame seeds, nori, salt and sugar. Replace it with shredded nori sheets and sesame seeds, if you like.
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Done in one: Silky miso pasta
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