
Six elements are all you want for this straightforward one-pot pasta. Silky strands are coated in a buttery miso sauce that explodes with flavour.
SERVES 4
- 400g dried spaghetti
- 55g white miso paste
- 50g unsalted butter, minimize into cubes
- 80g finely grated parmesan, plus additional to serve
- 140g child spinach leaves
- furikake, to serve (see Tip)
- Prepare dinner the spaghetti in a big saucepan of boiling salted water for 8 minutes or till al dente.
- Drain the pasta, reserving 375ml of the pasta water. Add the miso to this pasta water within the pan and whisk till the miso has dissolved.
- Return the pasta to the pan and prepare dinner over medium warmth for 3-4 minutes or till the pasta is coated within the sauce.
- Take away from the warmth, add the butter and blend to coat. Stir the parmesan and child spinach via.
- Serve the pasta topped with furikake and finely grated parmesan.
TIP Furikake is a Japanese seasoning usually produced from sesame seeds, nori, salt and sugar. Change it with shredded nori sheets and sesame seeds, should you like.