Carried out in a single: Silky miso pasta

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.


  • 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.