Jammy Onion and Miso Pasta

Ingredients

• 1 lb dried spaghetti
• 2 onions (sliced)
• 3 cloves garlic (minced)
• 2 tbsp white miso
• 0.5 cup Parmesan cheese (aged, finely grated)
• 0.5 cup vegetable stock or water (plus more pasta water as needed)
• 2 tbsp olive oil or butter (for sautéing)
• fresh chives (chopped, for garnish; or substitute dill or parsley)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the dried spaghetti and cook according to package directions until al dente.

2. 2

   While the pasta cooks, heat olive oil or butter in a large skillet over medium heat. Add the sliced onions.

3. 3

   Sauté the onions, stirring occasionally, until they become soft and 'jammy,' about 10–14 minutes.

4. 4

   Add the minced garlic to the skillet and cook until fragrant, about 1 minute.

5. 5

   Whisk the white miso into the vegetable stock (or water) until smooth, then pour the mixture into the skillet with the onions.

6. 6

   Transfer the cooked pasta directly to the skillet using tongs, allowing some pasta water to follow.

7. 7

   Add the grated Parmesan cheese and toss vigorously over low heat until the sauce is glossy and coats the noodles. Add more pasta water if the sauce is too thick.

8. 8

   Serve immediately, garnished with chopped chives, dill, or parsley.

Notes

The key to this dish is the 'jammy' texture of the onions, which is achieved in about 10-14 minutes, much faster than traditional caramelization. If you don't have stock, pasta water works perfectly well thanks to the umami from the miso.

Nutrition per serving

• main
• pasta
• vegetarian
• weeknight
• quick
• umami
• miso
• onion