Best 3 Five Ingredient Creamy Miso Pasta Recipes
In a culinary world teeming with diverse flavors, Creamy Miso Pasta emerges as a symphony of umami, a harmonious blend of just five ingredients. This delectable dish, crafted with the essence of Japanese tradition, takes you on a journey of taste, where the rich, earthy notes of miso intertwine with the creamy embrace of Greek yogurt, Parmesan cheese, and a touch of garlic. It is a symphony of simple yet profound flavors, a testament to the power of culinary alchemy.
As you delve into this collection of recipes, you'll discover variations that cater to diverse dietary preferences and culinary inclinations. From the classic Creamy Miso Pasta, a timeless masterpiece, to its vegan counterpart, a symphony of plant-based flavors, each recipe promises a unique gustatory experience. The Gluten-Free Creamy Miso Pasta offers a delightful alternative for those with dietary restrictions, while the Speedy Creamy Miso Pasta presents a streamlined approach for those short on time. And for those seeking a touch of indulgence, the Creamy Miso Pasta with Mushrooms and Spinach beckons with its umami-rich embrace.
CREAMY MISO PASTA RECIPE BY TASTY
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
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!
VEGAN PASTA WITH CREAMY MISO CASHEW SAUCE
This pasta dish sauce is so full of flavor you may not realize the sauce has no dairy in it! Go sparingly on the miso paste, and add to taste preference. If you have a regular blender, I cannot guarantee the results.
Provided by thedailygourmet
Categories Everyday Cooking Vegan
Time 21m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set pasta aside.
- Combine cashews, miso paste, garlic, and hot water in a high frequency blender (such as a Vitamix®). Turn on Vitamix® and quickly increase speed to 10. Blend until mixture is fully blended, 6 to 8 minutes. The mixture should steam when you remove the lid. Pour sauce over pasta and serve - sauce will thicken up as it cools.
Nutrition Facts : Calories 386 calories, Carbohydrate 62.7 g, Fat 10.5 g, Fiber 3.2 g, Protein 13.2 g, SaturatedFat 2.1 g, Sodium 204.3 mg, Sugar 4 g
CREAMY DOENJANG PASTA
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
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.
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your pasta will taste. Look for fresh, organic produce and high-quality miso paste.
- Don't overcook the pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and bland.
- Make sure the sauce is hot when you add the pasta: This will help the sauce to coat the pasta evenly.
- Garnish with fresh herbs or vegetables: This will add a pop of color and flavor to your dish.
- Serve immediately: Creamy miso pasta is best served immediately after it is made.
Conclusion:
Creamy miso pasta is a quick and easy weeknight meal that is packed with flavor. It is a great way to use up leftover vegetables and it is also a good source of protein and fiber. The next time you are looking for a quick and easy meal, give creamy miso pasta a try.
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