Miso Butter Linguine

Name: Miso Butter Linguine
Prep time: 5 min
Cook time: 15 min
Total time: 5 min
Yield: 2
Ingredients: 8 oz Linguine; 3 tbsp Butter; 1.5 tbsp White Miso Paste; 0.5 cup Grated Parmesan; Chili Oil

5 mins prepServes 2

A flavorful Miso Butter Linguine recipe, inspired by Alex Weibel's NYT Cooking recipe. This dish combines linguine with a rich sauce made from butter, miso paste, and parmesan, finished with a drizzle of chili oil. A vegan modification is also provided.

2 servings

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Instructions

1. Boil linguine until very al dente (3 minutes less than package directions); reserve pasta water.
2. While the linguine is boiling, whisk the miso and butter in a large pan along with 1 cup of the reserved pasta water.
3. Transfer the pasta into the saucepan with tongs (some water clinging to the noodles is good!) and continue cooking over medium heat until the pasta absorbs most of the liquid and is almost to your desired tenderness (2-3 minutes).
4. Turn the heat down low and add the parmesan and 1/4 cup more pasta water; toss the pasta in the sauce vigorously until the cheese melts and the sauce thickens (you can add more pasta water if needed).
5. Serve immediately with chili oil on top and enjoy! 

Vegan Modification: Sub in nutritional yeast for parmesan and cashew butter for butter.

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Miso Butter Linguine

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