Seriously Fast Creamy Miso Pasta
The magic of silken to tofu results in an instantly creamy and decadent sauce with a blender doing all the work—and only about 20 seconds of work at that. It’s truly kind of magical! The result is an unctuous sauce with the umami hit of miso without dairy (a boon for vegan folks and those keeping an eye on their diets—to make this dish totally vegan swap out the parm for your favorite vegan cheese.) So yeah, you can whip up a decadent yet healthy weekend-worthy pasta dish on a Tuesday in LESS time that it takes to cook the pasta. Sounds like a win-win to me.
Serves 4
INGREDIENTS
1 pound dry pasta
8 ounces of silken tofu
3 tablespoons white or yellow miso
1 tablespoon soy sauce
½ teaspoon garlic powder
½ teaspoon onion powder
Freshly ground black pepper
½ cup freshly grated parmesan cheese, plus more for serving
Minced chives, for garnish
Extra virgin olive oil, for finishing
Furikake, for finishing
Kosher salt and freshly ground black pepper
METHOD
Cook pasta in well-salted water according to package instructions to al dente. Reserve ½ cup of the pasta water.
Meanwhile, make the sauce. To a small blender, add silken tofu, miso, soy sauce, garlic powder, onion powder and pepper and blend until smooth and creamy—this should take about 20 seconds.
When pasta is cooked drain and return to the pot. Stir in sauce, parmesan and most of the pasta water and combine until a creamy glossy sauce clings to the pasta. Add more pasta water as needed.
Transfer to pasta bowls, top with chives. Finish with a glug of olive oil, furikake and more parmesan and serve.