Easy Miso Spaghetti
Easy Miso Spaghetti Recipe
So I completely missed the whole Miso Spaghetti in lockdown thing.
But I'm here for it now, and it sure doesn't disappoint.
You can use this as a base and substitute/add in any herbs or spices that you fancy.
250 g spaghetti
30 g unsalted butter
1 tablespoon miso paste
100g parmesan, finely grated
1 tablespoon crushed naki yori seaweed
Add spaghetti to pot of boiling water
Add butter, miso and 1 cup of pasta water to pan over a medium heat and mix together until unified
Once spaghetti is al dente, add in to pan with the miso mix and 1/2 cup of pasta water
Continue to cook, allowing spaghetti to absorb the water
At this stage you can remove the pan from the heat and add in the parmesan while agitating vigorously. Or you can pour the spaghetti into a bowl or plate along with all the sauce and add the parmesan on top for you to mix as a bit of a spectacle at the table!
- Serving Size
- per serving
- 26.3 grams
- Saturated Fat
- 15.4 grams
- 159 milligrams
- 903 milligrams
- 72.5 grams
- .5 grams
- .5 grams
- 31.3 grams