Five-Ingredient Creamy Miso Pasta

I absolutely cannot, in good conscience make this again. In the span of far less than 24 hours, the entire recipe was consumed. I am quarantining ALONE.

I made this tonight and think this simple dish will make a difference in my life. Since losing my husband to cancer, I’ve lost my appetite and interest in cooking. Usually, around dinner time, I’m too tired and depressed, and slap together a sandwich, add a pre-made organic salad and call it done. I love miso, and recently visited a Japanese grocery store and bought a large bag each of organic red and yellow miso, having white miso already at hand. Next time, I’ll add garlic. Shiitakes?!

Heat off when cheese goes in the pot.

Fabulous!! 1. I find it easier to make a slurry with miso and pasta water in bowl before adding it to the pot 2. As mentioned, lower heat when adding cheese. 3. Make sure to undercook pasta as it continues to cook in pot when mixing with cheese and miso slurry. Suggestion: ideal dinner when served with an amazing green salad and a good bottle of wine.

This was delicious! I made it vegan and added some green veggies - it took 15 minutes and was a rich and comforting easy meal at the end of a tiring day.

In response to Laysha’s question about substituting nutritional yeast for Parmesan cheese: nutritional yeast imparts a warm delicious cheesy flavor without the sharpness of Parmesan. I use it exclusively in lieu of cheese on a daily basis, on salads, cooked veggies , grains or pasta it’s a fantastic substitute for dairy.

I used soba noodles & added sautéed mushrooms & sliced scallions on top. Good flavors!

Amazing flavor. For what it’s worth, I do not recommend trying to emulsify the cheese in the miso/butter mix before adding pasta. Ended up with a massive, indestructible glob of cheese. I think cheese and pasta at the same time helps fend off the blob. Also, use a bigger pot than you think you need because the whisking and emulsifying get messy.

Silky and delicious. Save more pasta water than the recipe calls for in case you need just a bit more.

A saver during COVID! Currently winning a battle with my girlfriend in a ‘No Visiting Stores’ order, and I kept her satisfied yet another evening with what remains in our pantry. Used chickpea pasta, avocado oil butter, and added a can of butter beans in lieu of the Parmesan... vegan and a touch of aquafaba made it nice and thick! Sprinkled some pepper on top too. Perfect!

This was absolutely delicious and dead simple to make. Used white miso, beautiful undertones of the miso. Added some shrimp this time as we had them on hand. Next time may add some red miso and reduce the white to get a deeper miso flavor and considering just a touch of red pepper flakes or a small amount of Sriracha to add a layer of slight heat. Will make again and again!

It's even better if you eat it with kimchi

Stop reading this and make the pasta. Kenji Alt-Lopez has a good cacio pepe technique -- cook the pasta in a skillet, so the water is extra starchy -- and I found it also worked well here. (https://www.youtube.com/watch?v=P6QWoOQMvE8) I used Nori rice seasoning (with sesame seeds) and it was divine. This will be replacing cacio pepe in my pasta rotation. Divine. Divine, divine, divine.

MISO & BUTTER - honestly amazing with anything. Keep a batch mixed in back of fridge and serve on steak, on boring steamed broccoli, or hey, even on pasta ;)

Has anyone tried nutritional yeast as a parm sub? I got some on our grocery run last week and it's new to me but seems a promising cheese sub that also keeps in the pantry.