Miso Butter Pasta
An improvised pantry creation that might become a regular rotation classic
It’s been my goal to make the most of meals using the least, mostly because by the time I get home, it’s too late to order groceries and I’ve been actively trying to avoid ordering in during the week. So this recipe came together out of necessity, and some of the best do! The pasta sauce truly only requires two ingredients (miso and butter) but you can punch it up as I did with garlicky greens and chili crisp.
1 cup fave pasta (I used red lentil penne), cooked
3 tbsp grass-fed butter
2 tbsp white miso paste
1/3 cup water
1 bunch of large bok choy (lacinato kale or Swiss chard will work too), thinly sliced
2-3 cloves garlic, thinly sliced
1 tbsp rice vinegar
2 tbsp Olive oil
1 tsp chili crisp
Sea salt and black pepper
Cook pasta as directed on box and set aside. Heat large pan, add oil and garlic , sauté until fragrant. Add greens and sauté until bright greens a couple minutes and season with salt, roper and rice vinegar. Set aside.
Melt butter in pan, add miso paste and stir with a wooden spoon until mixed well and melted on pan on a low heat. Add water and bring to a simmer for 2 minutes. Add in pasta, and stir until fully coated. Add in greens and chili crisp. Serve hot and enjoy!