Wednesday, July 14, 2021

Orecchiette Pasta With Miso Butter Sauce

A  friend I recently met through the Instagram during the 1st MCO recommended to me Miso Butter Sauce for my pasta. She knows that I love making my own fresh pasta from scratch and she wanted me to experience the umami taste of this sauce. I took her advise and when I make my fresh pasta, this Miso Butter Sauce came to mind and tada no regrets.  The dimple in the Orecchiette holds the thick sauce and the umami taste from the Miso Butter Sauce explodes in the mouth,so yummy good.

I love making pasta from scratch just because I have too much time being a retired person. I have to acknowledge that this pandemic is scary but also at the same time make me more adventurous in my cooking. Learning new dishes every day. Can't travel to places to experience different cuisine from different countries but I can at least cook them from home with some many good people so willing to share their recipes. This Miso Butter Sauce Pasta will definitely be served on the table frequently from now on.

the sauce is so good ,the umami flavour bursting in my mouth with every mouthful

the dimple of the Orecchiette holds the delicious sauce making every mouthful
a delight
Miso Butter Sauce, such a wonderful 
Tip: freshly made Orecchiette Pasta is best air dry for a short while for it to hold its shape when cooking
my 2nd try in making fresh Orecchiette
and I am proud to say it looks like one
it is so fun to make them, easy peasy and lemon squeezy kind of shaping

Recipe for making fresh Orecchiette. Click here to watch how it is done.

Orecchiette Pasta With Miso Butter Sauce - 2 persons


200gm Orecchiette - I used fresh Orecchiette ( you can use packet pasta of your choice)
200 gm mushrooms( button mushroom and shiitake or any of your choice)- diced into small cubes
2tbsp olive oil
5 cloves of garlic chopped
1 tbsp miso paste
2tbsp unsalted butter - soften at room temperature
1/2 tsp soy sauce
1/2 tsp sugar
1 cup mushroom soup ( Campbell's) ( or 1/2 cup whipping cream)
1/2 cup reserved pasta water
salt and pepper to taste.

1. In a small bowl, mix softened butter, miso paste, soy sauce and sugar together. The miso butter paste is done. Keep aside.

2. Bring a large pot of water to boil and add in enough salt.  Add in pasta and cook till al dente.

3.While waiting for the pasta, heat 2 tbsp olive oil in a large skillet or pan, and add in mushrooms. Sauté mushrooms over high heat until lightly brown.
4. Remove mushrooms from pan and lower heat to low.

5. Add in minced garlic, miso butter paste and stir to combine.

6. Pour in the Campbell's mushroom soup or whipping cream if using and continue to cook over low heat. Taste and adjust with salt and pepper if needed.

7. When the pasta is ready, use a slotted spoon and transfer them into the sauce, along with the mushrooms.

8. Toss all the ingredients well. Add some reserved pasta water if the pasta is too dry. Serve warm.

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