Ingredients
Units
Scale
- 16 oz linguini
- 5 Tbsps vegan butter or traditional
- 3 Tbsps red miso
- 1 1/2 cups pasta water
- 1 cup vegan parm or traditional parm
- Garnish: Sliced seaweed
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook just until al dente. It will continue to cook. Reserve 1 1/2 cups pasta water, then drain.
- In a pan over medium heat add the butter and and continue to whisk as it sizzles and begins to brown and flecks appear. Don’t overcook. (2-3 minutes)
- Now add the miso, pasta water and bring to a boil and combine.
- Once combined and bubbling, add the cooked pasta and parmesan. As it cooks continue to stir vigorously so you get a smooth result. If you don’t it will be a little clumpy, but still good!
- Garnish with thinly sliced seaweed.
- Prep Time: 5 mins
- Cook Time: 10 mins