This article was written for Annabel & Grace, which is now part of Rest Less.
Donna Hay, the Australia chef, has the most wonderful photography in her recipe books – everything looks moreish and stylish. This recipe for Silky Miso Spaghetti uses six ingredients, most if not all of which you may already have. It’s a simple one pot pasta that works equally well whether you make it for one or six. It’s inexpensive and it’s very quick to make.
Miso Spaghetti
Difficulty: Very easy4
servings15
minutesSpaghetti strands coated in a silky miso and butter sauce, finished with lashings of Parmesan… perfect!
Ingredients
400g dried spaghetti
55g white miso paste
50g unsalted butter cut into cubes
80g finely grated Parmesan
140g baby spinach leaves
Furikake to serve – see note below
Directions
- Cook the spaghetti in a large saucepan of boiling salted water for 8 mins or until al dente.
- Drain the pasta, reserving 375ml of the pasta water. Add the miso to the pasta water in the pan and whisk until the miso has dissolved.
- Return pasta to the pan and cook over medium heat for 3 – 4 mins 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 topped with furkake and, if you like, more grated Parmesan.
Notes
- Furikake is a Japanese seasoning typically made from sesame seeds, nori, salt and sugar. Replace it with shredded nori sheets (seaweed) and sesame seeds if you like. I found Furikake at Ocado.
- I didn’t have any spinach to hand and it was super delish without it. I did sprinkle some toasted pine nuts that I had left over and really liked the added texture they gave the dish.
This recipe came from Donna Hay’s One Pan Perfect cookbook. Click here for more info or to buy
Check out these other recipes that also use miso paste.