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Black Garlic and Miso Butter Pasta

European · 22 min · Easy · 2 servings

Black Garlic and Miso Butter Pasta

Black garlic mashed into miso and butter until it becomes a dark, jammy paste, then loosened with pasta water into a glossy sauce that clings. Sweet, deeply savory, and on the table in the time it takes the water to boil.

~700 cal per serving — Calories are approximate, per serving — a guide only.

nut-free
Plan it:

Method

  1. 1

    Boil the pasta

    ⏱ 8 min

    Bring a large pot of well salted water to the boil and cook the pasta until it is a minute short of done. Before you drain it, lift out a mugful of the cooking water and keep it: it is what turns the paste into a sauce.

  2. 2

    Mash the black garlic paste

    While the pasta cooks, mash the black garlic cloves with the miso in a bowl until you have a thick, almost jammy dark paste with no whole cloves left in it.

  3. 3

    Melt it into a sauce

    ⏱ 3 min

    Warm the olive oil and butter in a skillet over low heat with the sliced garlic, just until fragrant and before it colors. Stir in the black garlic paste, then splash in pasta water a little at a time, swirling until it turns glossy and pours in a thick ribbon.

  4. 4

    Toss and finish

    ⏱ 1 min 30 sec

    Tip the drained pasta into the pan and toss hard, adding more pasta water until every strand is coated and nothing sits dry at the bottom. Take it off the heat, stir through the nutritional yeast and parsley, and grind over plenty of pepper.

Notes

Black garlic is not roasted garlic: it is aged for weeks until it turns soft, black and sweet, and it tastes of molasses and balsamic rather than of garlic. Sold in jars or whole heads in most supermarkets now. Nothing else substitutes for it here.

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