Japanese Spaghetti Aglio e Olio with Miso
- ⅓ cup bell pepper (red, orange, yellow) (cut into 1/2" pieces)
- ¼ cup mushroom (cut in half or quarter)
- ½ cup zucchini (half-inch slice)
- 1 tbsp. olive oil
- 2 cloves garlic (chopped)
- 1 tbsp. white miso
- 3.5 oz (100g) dry pasta
- 2 tsp. butter
- grated cheese for garnish
- 2 tbsp. water
- Place olive oil and chopped garlic in a pan over low-medium heat. Cook for 1 minute until garlic begins to brown.
- Add vegetables and cook until tender.
- Add cooked pasta, butter and white miso paste. Mix together and lightly stir-fry.
- Serve and garnish with grated cheese.
Product used in this recipe
Enjuku Koji Miso
26.4 oz(750g)/12.8 oz(375g)
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.
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