Description
This brown butter miso and roasted garlic radiatori is a rich and comforting pasta dish packed with savory umami flavor. Nutty brown butter, sweet roasted garlic, and crispy shallots come together in a silky sauce that clings perfectly to every piece of pasta.
Ingredients
12 ounces radiatori pasta
6 tablespoons unsalted butter
2 tablespoons white miso paste
2 whole garlic bulbs
2 medium shallots, thinly sliced
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1/4 cup reserved pasta water
Salt, to taste
Black pepper, to taste
Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Slice the tops off the garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 35 to 40 minutes until soft and golden.
- Cook the radiatori pasta in salted boiling water according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a skillet over medium heat and fry the sliced shallots until golden and crispy. Transfer to a paper towel-lined plate.
- In the same skillet, melt the butter over medium heat and cook until it turns golden brown and smells nutty, stirring frequently.
- Whisk the white miso paste into the brown butter until smooth.
- Squeeze the roasted garlic cloves into the skillet and mash gently into the sauce.
- Add the drained pasta to the skillet along with reserved pasta water and Parmesan cheese. Toss until the pasta is fully coated and glossy.
- Season with salt and black pepper to taste.
- Serve warm topped with crispy shallots and fresh parsley if desired.
Notes
Use freshly grated Parmesan for the smoothest sauce texture.
Radiatori works especially well because the ridges hold onto the sauce beautifully.
For extra richness, add a splash of heavy cream.
Crispy shallots can be made ahead and stored in an airtight container.
Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of water.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 60 mg
