Broccoli and Miso Penne

Name: Broccoli and Miso Penne
Cook time: 15 min
Ingredients: 1/2 tbsp ENJUKU KOJI MISO; 1/2 broccoli Broccoli(5.29oz/150g); 2.82 oz/80g Penne; 14 oz/400g Water; 1 clove Sliced garlic; pinch Red Pepper Flakes; 2 tbsps Olive oil; 1/2 tbsp Grated Parmesean Cheese; To taste Black pepper

A Miso Infused One-Pan Pasta Dish

Easily prepared using just one pan, this pasta dish becomes naturally creamy with the blend of miso and broccoli.

Recipe

Cook Time 15

Servings 1

Ingredients

1/2 tbsp ENJUKU KOJI MISO
1/2 broccoli Broccoli(5.29oz/150g)
2.82 oz/80g Penne
14 oz/400g Water
1 clove Sliced garlic
pinch Red Pepper Flakes
2 tbsps Olive oil
1/2 tbsp Grated Parmesean Cheese
To taste Black pepper

Instructions

Divide the broccoli into small florets.
Warm olive oil in a pan over low heat and add one sliced garlic clove and a pinch of red pepper flakes. Once the aroma is released, add broccoli, uncooked penne pasta, 1 tablespoon of miso, and 14 oz of water. Increase the heat to medium. Once the mixture begins to boil, cover and reduce the heat to a gentle simmer. Cook the penne for 2 minutes less than the time stated on the package. (If the penne begins to burn during cooking or the water reduces and seems to scorch, add a little more water.)
Use a spatula to gently mash the broccoli, then cook over high heat until it becomes tender and blends well with the penne. Turn off the heat and add an additional 1/2 tablespoon of miso to the mixture.
Arrange the dish on a plate, drizzle with olive oil, and finish with a sprinkle of cheese powder and black pepper.

Product used in this recipe

Enjuku Koji Miso
26.4 oz (750 g)

Our Enjuku Kouji Miso is our best-selling miso in Japan for over 20 years. The Miso has birght beige in color, and has perect balance of umami and sweetness. Powerfull flavor with a long and complex finish gives very versatile cookig use for many miso soup recipe.

Check out Enjuku Koji Miso
26.4 oz (750 g)