Miso Butter Pastina
Not exactly pastina in the traditional sense, but still just as delicious and comforting, this miso pastina is everything I want in a quick dinner. Miso brings depth and flavor to an otherwise simple dish, and charred vegetables make sure that it forms a complete meal. Throw on a bit of parmesan for garnish, and enjoy a simple, comforting, umami-packed meal.
Equipment
- 2 baking sheets
- 1 dutch oven
Ingredients
- 1/2 head of cabbage shredded
- 3 cups kale stems removed, torn
- 1 tbsp Worcestershire sauce
- 1 tbsp extra-virgin olive oil
- 4 tbsp salted butter
- 2 tbsp white miso paste
- 2 sprigs rosemary stems removed
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups water
- 1 lb farfalline pasta
- 1 oz. parmesan for garnish
Instructions
- Preheat the oven to 400°F.
- Add the cabbage and kale to two parchment lined baking sheets. Drizzle with the Worcestershire and olive oil and toss to coat.
- Roast the cabbage for 18-22 minutes, or until charred on the edges. Add the kale in during the last 8 minutes to roast.
- While the vegetables are cooking, put a dutch oven on medium heat. Add in the butter and let it melt, stir in the miso, breaking it down with your spatula. Add in the rosemary and cook an additional 1-2 minutes.
- Add in the all-purpose flour and stir to create a paste. Cook for 1-2 minutes to cook off any raw flour taste.
- In batches, about 1 cup at a time, add in the vegetable stock, stirring continuously to form a thick, creamy sauce. As soon as the sauce is smooth, add in more stock and repeat. You'll want to do this until you have a thin, but deeply flavorful broth. Stir in the water.
- Bring the pot to a simmer and add in the pasta. Cook for 8-10 minutes, or until the pasta is al dente. For a brothier finish, feel free to add another cup of water during the boiling process.
- When the pasta is done, scoop it into serving bowls. Top with a scatter of the crispy cabbage and kale, and a few sprinkles of freshly grated parmesan. Serve warm.