silky miso pasta
- 400g dried spaghetti
- ¼ cup (55g) white (shiro) miso paste
- 50g unsalted butter, cut into cubes
- 1 cup (80g) finely grated parmesan, plus extra to serve
- 5½ cups (140g) baby spinach leaves
- furikake, to serve+
- Cook the spaghetti in a large saucepan of boiling salted water for 8 minutes or until al dente.
- Drain the pasta, reserving 1½ cups (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 minutes 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 the pasta topped with furikake and finely grated parmesan. Serves 4
+ Furikake is a Japanese seasoning typically made from sesame seeds, nori, salt and sugar. Replace it with shredded nori sheets and sesame seeds, if you like.
Photography: Chris Court
© DONNA HAY GROUP
