Black garlic & miso pasta with sea-weed crumble
Black garlic and miso pasta with seaweed crumble is a delightful fusion dish that brings together rich umami flavors in a simple yet elegant manner. The sweet notes of black garlic combine perfectly with creamy miso, while the crunchy seaweed crumble adds a satisfying texture. This recipe is perfect for any occasion, from casual weeknight dinners to sophisticated gatherings, and will leave your guests raving about the unforgettable flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Fusion
Ingredients
Scale
- 8 oz spaghetti (or your favorite pasta)
- 4 cloves black garlic, minced
- 2 tbsp white miso paste
- 1/4 cup seaweed flakes (nori or dulse)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Cook the pasta: Boil salted water in a pot, add spaghetti, and cook until al dente (about 8-10 minutes). Drain and reserve some pasta water.
- 2. Prepare the sauce: In a pan over medium heat, warm olive oil. Add minced black garlic and sauté until fragrant (about 2 minutes).
- 3. Mix in miso: Stir in miso paste until it melts into the oil. Add reserved pasta water as necessary for desired consistency.
- 4. Combine: Add drained spaghetti to the pan, tossing it until well coated with the sauce. Adjust texture with olive oil or water if needed.
- 5. Top with seaweed: Sprinkle seaweed flakes over the pasta and toss lightly to distribute evenly.
- 6. Serve: Plate your dish, adding freshly cracked pepper or additional seaweed for garnish.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For a healthier option, substitute spaghetti with whole wheat or gluten-free pasta. Enhance nutrition by tossing in seasonal vegetables like spinach or bell peppers during cooking.