Sauteed shallots, awase miso (a blend of the white and red varieties), and pasta water make a sensational sauce for spaghetti. And it's all ready in less than 20 minutes!

Miso-Butter Pasta

spaghetti

shallots

unsalted butter

miso (preferably awase)

pepper

basil

Cook spaghetti; reserve 1 1/2 cups pasta water. Saute shallots in butter. Add miso and water; stir to make a sauce. Toss with pasta, pepper, and basil.

Easy and super delicious. I thought the surprisingly complex flavor was reminiscent of a good cheese sauce. This is a versatile recipe that I believe handles substitution and addition of ingredients well. I've made it as is, but also with onion and garlic in place of shallots. It is also great with sauteed vegetables like spinach and grape tomatoes. Don't add additional salt. The miso has plenty! If using salted butter in place of unsalted, you may want to cut back slightly on the miso.

Make miso the secret weapon in your kitchen -- Greg Lofts shows you how.

miso-butter pasta

Author : Martha Stewart

Ingredients

Instructions

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