Pasta with Miso Cream Sauce

Name: Pasta with Miso Cream Sauce
Total time: 25 min
Yield: Serves 4 (serving size: 1 3/4 cups)
Ingredients: 8 ounces uncooked casarecce pasta; 1 ½ cups whole milk, divided; ¼ cup all-purpose flour; 3 tablespoons plus 2 tsp. white miso; 1 ½ cups unsalted chicken stock; ½ teaspoon black pepper; 1 tablespoon olive oil; 3 cups multicolored grape tomatoes (about 10 oz.); 2 teaspoons chopped fresh thyme; 3 garlic cloves, sliced; 1 (6-oz.) pkg. baby spinach; 2 ounces fresh mozzarella cheese, diced (about 1/2 cup) and divided

1 Rating
1 Review

This super creamy pasta dish gets nice umami depth from the miso. Cooking the grape tomatoes in a skillet and then stirring in the milk mixture gives the sauce the perfect texture, and the little bit of liquid that comes out of the spinach lightens it up. This recipe is quite flexible: Cavatappi, penne, or any whole-wheat version would work well. You could also substitute with mini mozzarella balls to save a step and time.

By Robin Bashinsky

This Story Originally Appeared On cookinglight.com

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Credit: Victor Protasio

Recipe Summary

active:

25 mins

total:

25 mins

Yield:

Serves 4 (serving size: 1 3/4 cups)

Nutrition Info

Directions

Step 1
Cook pasta according to package directions, omitting salt and fat; drain.

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Step 2
Place 1/2 cup milk in a bowl; whisk in flour and miso until smooth. In a saucepan, bring stock and remaining 1 cup milk to a boil over high. Whisk in flour mixture, reduce heat to medium, and simmer until slightly thickened, 4 to 5 minutes. Add pepper.
Step 3
Heat oil in a skillet over high. Add tomatoes, and cook, stirring occasionally, until slightly blistered and beginning to pop, 2 to 3 minutes. Add thyme and garlic; cook 1 minute. Add spinach; cook, stirring constantly, until wilted, 2 to 3 minutes. Remove from heat. Add cooked pasta, sauce, and half of cheese to skillet; toss to combine. Serve in shallow bowls, and top evenly with remaining cheese.

Nutrition Facts

Per Serving:

434 calories; fat 12g; saturated fat 5g; protein 20g; carbohydrates 65g; fiber 7g; sugars 13g; sodium 665mg.

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MyRecipes Member

07/26/2021

First of all this recipe makes A LOT of sauce. 3 cups for 8 oz of pasta, tomatoes and spinach! After serving all of us I still had about a cup of sauce leftover. Hopefully it will freeze well. I made substitutions based upon preferences and what I had on hand, using arugula in place of spinach and mozzarella pearls for convenience. I wanted to try this recipe because it used miso in an interesting way but the miso was unnoticeable. I was hoping for a more umami presence from the miso but I think the chicken broth and milk dampened it's flavor. It tasted like a leaner version of Alfredo sauce. Overall, this was edible and it was enjoyed by my family. The leftover sauce will be used on another pasta dish but I'll see if I can tweak it to get a little more flavor into it before I make it again.

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