Five Ingredient Creamy Miso Pasta Recipes

CREAMY MISO PASTA RECIPE BY TASTY

Creamy Miso Pasta Recipe by Tasty image

Not only is this pasta dish super creamy and packed with rich, savory flavor, it comes together with only 5 ingredients! With almost no prep and very little clean up, it's perfect for a weeknight dinner!

Provided by Tasty

Categories Dinner

Time 32m

Yield 1 serving

Number Of Ingredients 5

Ingredients

kosher salt, for boiling
1 lb dried long noodles
3 tablespoons unsalted butter
1 tablespoon yellow miso paste
½ cup grated parmesan cheese

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, reserving ½ cup (120 ml) of the pasta cooking water.
Melt the butter in a large saucepan over medium heat. Whisk in the miso paste, then add the reserved pasta water and Parmesan cheese and stir until the cheese is melted. Add the pasta and toss until well-coated in the sauce.
Serve immediately.
Enjoy!

CREAMY DOENJANG PASTA

Creamy Doenjang Pasta image

Soybean pastes and noodles make good friends, as in Alexa Weibel's five-ingredient creamy miso pasta. This version leans into the funkier, saltier flavor of doenjang, a Korean soybean paste whose pungency is an absolute pleasure in jjigaes, sauces and even bread made in a can. Here, doenjang is tempered by the natural sweetness of milk, which stars in many Korean takes on Italian pasta. The milk thickens as it mixes with the starchy noodles and creates a velvety sauce, one that tastes rich but measured, with a rounded cheesy quality. It will seem like a lot of liquid at first, but the milk will reduce. The finished pasta sauce will continue to thicken once it's off the heat; add more pasta water if it starts to look dry.

Provided by Eric Kim

Categories dinner, quick, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Salt
1 pound linguine, bucatini or spaghetti
2 cups whole milk
1/4 cup doenjang (see Tip)
2 tablespoons mirin
Freshly ground black pepper
1/4 cup unsalted butter
Grated Parmesan, for serving

Steps:

Bring a large, wide pot of lightly salted water to a boil over high. Cook the pasta until about 2 minutes shy of al dente (according to package instructions); it should still be a little uncooked in the center and will finish cooking in the sauce later. Reserve 1 cup of the pasta cooking water, drain the pasta and return it to the empty pot. While the pasta is cooking, pour the milk into a large liquid measuring cup or medium bowl. Whisk in the doenjang, mirin and a generous crack of black pepper until the doenjang dissolves.
To the pasta pot, add the butter, milk mixture and half of the pasta water. Bring to a simmer over high. Cook, stirring constantly and vigorously with a wooden spoon, until the sauce reduces and thickens significantly, coating the noodles like thin cream, 5 to 7 minutes. Taste and season with salt if needed.
Divide among plates. Top with as much grated Parmesan as you'd like and another crack of black pepper. Serve immediately.

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