Mizo Orzo Pasta

Always a fan of dishes with ingredients so flavourful that only a handful are needed. And this one definitely fits the bill. I’ve used shiitake mushrooms here but any will work and if you like an extra umami kick, try sprinkling over togarashi (Spicy!) or furikake, both Japanese seasonings with seaweed, sesame seeds and other flavoured goodness! Also orzo pasta isnt a must, just has that nice creamy risotto feel to it!

Ingredients (makes 4 portions):
450g Orzo
85g Butter, Unsalted
45g White miso paste
115g Parmesan, finely grated
80g shiitake mushrooms
Optional: sprinkle of Togarashi or furikake on top

Method:
1. Remove mushroom stalks and chop for medium sized slices
2. Melt the butter and fry until golden but still soft.
3. At the same time, boil pasta and reserve 350ml pasta water once cooked
4. Add miso and 250ml of the pasta water (most of it) to the butter and mushrooms and whisk until combined.
5. Add parmesan, and pasta and whisk until silky and creamy. Really give it some elbow grease! If it needs thinning, add some more pasta water until you get the consistency you like.
6. Optionally garnish with a sprinkle of togarashi or furikake (Japanese seasoning blends)

#easyrecipe #quickrecipe #pasta

30 Comments

  1. I have this aversion for cooking with miso as the entire benefit of miso is lost if it's heated to 120f/49c or more. Ideal is 95f/35c which is rough as that's not body temperature. Of course it's not instant, so heating until just warm and serving is ideal.

  2. Tip for cooking with miso: don't actually let it boil/bubble, that will kill off a lot of the taste. Add it pretty close to the end when the sauce is hot but not boiling.

  3. I tried the sauce, but used different pasta. Added some pepper, too, because I felt it was missing.

    "will totally make again/10"

  4. Is there any way to disable this stupid fucking song from playing in videos, I'm so sick of the carousel of life, I hste Ghibli films, and I'm not interested in hearing it in any more cooking videos.