Creamy Miso Pasta with Walnuts and Roasted Cabbage

Name: Creamy Miso Pasta with Walnuts and Roasted Cabbage
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 10 oz. whole-grain spaghetti (we used Barilla); 1 small red cabbage (about 2 pounds), cored and thinly sliced lengthwise; 3 1/2 tbsp. olive oil, divided; Kosher salt and pepper; 2 tsp. rice vinegar; 1/2 c. walnuts, chopped; 1 medium onion, thinly sliced; 2 cloves garlic, finely chopped; 1/2 c. low-sodium vegetable broth; 1/2 c. heavy cream; 1/4 c. red miso; 1/4 c. finely grated Parmesan cheese, plus more for serving; 1/2 c. flat-leaf parsley leaves, chopped

These noodles are next-level.

By Joy ChoPublished: Jan 11, 2025

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creamy miso pasta with roasted cabbage and walnuts

mike garten

Yields:

4 serving(s)

Total Time:

35 mins

Cal/Serv:

687

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The key to the sauce here is red miso, which has a robust, more intense flavor than white miso. Combined with cream and grated Parm, it gives this cozy pasta a certain craveable oomph.

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Ingredients

10 oz.
whole-grain spaghetti (we used Barilla)
1
small red cabbage (about 2 pounds), cored and thinly sliced lengthwise
3 1/2 Tbsp.
olive oil, divided
Kosher salt and pepper
2 tsp.
rice vinegar
1/2 cup
walnuts, chopped
1
medium onion, thinly sliced
2
cloves garlic, finely chopped
1/2 cup
low-sodium vegetable broth
1/2 cup
heavy cream
1/4 cup
red miso
1/4 cup
finely grated Parmesan cheese, plus more for serving
1/2 cup
flat-leaf parsley leaves, chopped

Directions

1. Step 1Arrange racks in upper and lower thirds of oven and heat oven to 450°F. Cook pasta per package directions. Reserve 1 cup cooking water, then drain pasta.
2. Step 2Meanwhile, divide cabbage between 2 rimmed baking sheets. Toss cabbage on each sheet with 1 tablespoon oil and 1/4 teaspoon each salt and pepper, then spread in even layer. Roast, rotating pans and swapping positions on racks halfway through, until tender, shriveled, and charred in spots, 19 to 22 minutes. Toss with rice vinegar.
3. Step 3While cabbage roasts, heat 1/2 tablespoon oil in large high-sided skillet on medium. Add walnuts and 1/8 teaspoon salt and cook, tossing occasionally, until fragrant and golden brown, 3 to 4 minutes. Transfer walnuts to small bowl.
4. Step 4Reduce heat to medium-low and add remaining tablespoon oil to skillet. Add onion, season with 1/4 teaspoon each salt and pepper, and cook, stirring occasionally, until tender and beginning to turn golden brown, 6 to 9 minutes. Add garlic and cook, stirring, 1 minute.
5. Step 5Add vegetable broth and heavy cream and bring to a simmer, scraping up any browned bits. Stir in miso until fully dissolved and simmer, stirring occasionally, until sauce is slightly thickened, about 2 minutes. Stir in cheese.
6. Step 6Add pasta and 1/2 cup reserved cooking water to skillet and cook, tossing and adding 1/4 cup more cooking water at a time as needed, until sauce coats pasta. Fold in cabbage. Serve topped with toasted walnuts and parsley and sprinkle with additional Parmesan if desired.

NUTRITIONAL INFORMATION (per serving): About 687 calories, 36.5 g fat (10.5 g saturated), 38 mg cholesterol, 1,568 mg sodium, 73 g carbohydrate, 13 g fiber, 14 g sugar (0 g added sugar), 23 g protein

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