The best thing about cooking is experimenting with flavours and ingredients. Here's a dish inspired by several recipes where I am using miso to elevate an otherwise predictable vegetarian cream based pasta.
Ingredients (for 4-5 pax):
3/4 packet of spaghetti or linguine - prepare al-dente
1 small onion chopped
3 tbsp chopped garlic
3 long fresh red chilies - deseed and chop
1-2 tbsp chill flakes or however hot you like it (I add a tsp of habenero flakes)
3 handful spinach leaves
1 tbsp miso paste
1/2 cup cooking cream or any other light cream
1 cup pasta water
2-3 tsp capers
mushroom seasoning (optional)
salt to taste
ground pepper to your liking
1 tsp herb de provence or you can use fresh chopped basil or Italian seasoning - play with your herbs
3 large portobello mushrooms (cut into thick slices before lightly seasoning with some roast chicken season, black pepper and salt; grill after 1/2 hour) or just serve with grilled chicken
Method:
In some olive oil, saute the garlic and then onions.
Turn the heat down before adding the fresh chilies, chili flakes and pepper. Keep stiring so that it doesn't burn.
Increase the heat and add 1/4 cup of pasta water and miso paste. Stir to thicken.
Slowly add the cooking cream. Keep a thickish consistency of the pasta sauce.
Add more pasta water slowly, then season to taste.
If the sauce is too thick, pour in more paste water as you want enough sauce to coat the spaghetti well.
Add in the pasta and toss well. You should have silky coated pasta.
Finish off with the herbs and capers.
Adjust seasoning.
Serve with grilled portobello mushrooms or chicken. Even grilled lamb, tuna / salmon steaks will go well.
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