Spaghetti with Miso Cream Sauce (vegan alt included)
Umami Bomb Spaghetti. The use of miso gives the flavor of parmesan cheese with a little funk. If you use the vegan alternative, you'll never miss dairy Alfredo again. Enjoy on its own or serve as a side to chicken, mushrooms, or shrimp.
Ingredients
- 1 pound dried spaghetti (or whatever pasta is your favorite)
- 2 tablespoons neutral oil
- minced garlic (measure this one with your heart)
- 2 tablespoons white miso
- 1 tablespoon mushroom powder (optional but highly recommended)
- 1 tablespoon rice vinegar
- 1 cup heavy cream (Vegan Alt - 3/4 cup cashew cream + 1/4 cup pasta water)
- 1/2 cup pasta water
- finishing salt and black pepper to taste
Instructions
Method:
- cook your pasta according to package instructions or until your desired doneness1 pound dried spaghetti
- while pasta is cooking (remember to check your pasta frequently, reserve pasta water, and drain pasta when desired doneness is reached), heat your oil in a stainless steel pan over medium heat2 tablespoons neutral oil
- sauté minced garlic for 1-2 minutes until aromatic. add in the white miso and mushroom powder and stir to combine.minced garlic, 2 tablespoons white miso, 1 tablespoon mushroom powder
- at this point your pan should have built up a little bit of fond (the brown yumminess that sticks to the bottom of the pan when sautéing things) deglaze that with the rice vinegar and scrape that fond back into your sauce.1 tablespoon rice vinegar
- turn off the heat to the sauce and add in the cream. you may need a whisk to emulsify the sauce at this stage.1 cup heavy cream
- add in your reserved pasta water, then add pasta to pan and stir to coat.1/2 cup pasta water, finishing salt and black pepper to taste
- enjoy!