Weekly Winner: Mystified by Miso-Mozzarella Mashup

pastaThere are combinations I honestly have never envisioned – miso and cheese is one of them.  I love both, but would never think of putting them together in the same dish.  Until now, that is.

Pasta with Miso Cream Sauce intrigued me from the word go.  I’ve added miso to my repertoire with meat and veggies, but never with pasta.  And certainly, never combined with cheese.  But why not?  This dish is super easy and in a word, luscious.  Very subtle but very addictive.   The recipe comes from Cooking Light Magazine and has me thinking what other strange combinations I will discover next.

Pasta with Miso Cream Sauce

Serves 4

Ingredients:

  • 8 ounces uncooked casarecce, fusilli or penne pasta
  • 1 1/2 cups whole milk, divided
  • 1/4 cup all-purpose flour
  • 3 tablespoons plus 2 tsp. white miso
  • 1 1/2 cups unsalted chicken stock
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 cups multicolored grape tomatoes (about 10 oz.)
  • 2 teaspoons chopped fresh thyme
  • 3 garlic cloves, sliced
  • 1 (6-oz.) pkg. baby spinach
  • 2 ounces fresh mozzarella cheese, diced (about 1/2 cup) and divided

Procedure:

Cook pasta according to package directions, omitting salt and fat; drain.
Place 1/2 cup milk in a bowl; whisk in flour and miso until smooth. In a saucepan, bring stock and remaining 1 cup milk to a boil over high. Whisk in flour mixture, reduce heat to medium, and simmer until slightly thickened, 4 to 5 minutes. Add pepper.

Heat oil in a skillet over high. Add tomatoes, and cook, stirring occasionally, until slightly blistered and beginning to pop, 2 to 3 minutes. Add thyme and garlic; cook 1 minute. Add spinach; cook, stirring constantly, until wilted, 2 to 3 minutes. Remove from heat. Add cooked pasta, sauce, and half of cheese to skillet; toss to combine. Serve in shallow bowls, and top evenly with remaining cheese.

 

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