Miso Pasta with Flavomatic
Like Cacio e Pepe, this recipe comes together in one pot with just a few ingredients. The finished dish is wonderfully flavourful pasta with a perfectly creamy and el dante texture. First of all, I was hesitant to stir the pasta and cook it for longer than the recommended time on the pasta package, but here’s what happened. You use much less water to start than when typically recommended, so you have to stir the pasta to ensure it cooks evenly. And then, because some of the water evaporates, but not all, the remaining water has lots of starchy goodness that helps create the creamy sauce.
The miso and the mascarpone add decadence and a rich umami flavour, and when finished with a Flavomatic topping, it seems way more glamorous than the work involved might suggest.
(Serves 4 people)
INGREDIENTS
- ½ Cup of Miso (either white or yellow)
- 2 TBSP Olive oil
- 1 tsp of Kosher salt
- 500 g of dried pasta (shells, rigatoni or penne all work well)
- 1 Cup of Mascarpone
- Flavomatic
- Fresh pepper *Optional
DIRECTIONS
- Set a large pot on medium-high heat, adding the oil, miso and water. using a whisk, stir well until the miso dissolves.
- Once the water comes to a boil, add the pasta. Keep the heat at medium-high, continuing to stir while the pasta cooks for about 20 – 23 minutes.
- Turn off the heat, add the Mascapone and stir. If it seems like there is too much liquid, don’t worry. It will thicken up. And if it gets too thick, add a little warmer water to thin it out.
- Season with Flavomatic and a bit of freshly ground pepper, to taste and serve warm.
