Japanese Spaghetti Aglio e Olio with Miso

Name: Japanese Spaghetti Aglio e Olio with Miso
Cook time: 15 min
Ingredients: 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

The smell of miso and garlic will whet the appetite.

This simple, yet satisfying dish tastes as good as it looks!

Japanese Spaghetti Aglio e Olio with Miso

Cook Time 15

Servings 1

Ingredients

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

Instructions

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 (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)