Spicy Miso Brown Butter Pasta

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

Pasta Shells

2 tbsp unsalted butter

Olive oil

2 tbsp minced garlic

½ tbsp white miso paste

1 tsp crushed chili flakes (extra for serving)

½ tsp ground cumin

½ tsp smoked paprika

½ tsp cayenne pepper

1 tbsp Sage

salt (to taste)

black pepper (to taste)

grated Italian cheese (for serving)

100g Sunflower Seeds

Directions

boiling

Boil the pasta in salted water until al dente. Drain, reserving ½ cup of the cooking water.

toasting

Heat a large pan over medium heat and add the olive oil. Once hot, add seeds, cook, stirring for 4 minutes until toasted and golden brown. Add sage and cook for 1-2 minutes more. Season with salt and pepper, garlic and chilli flakes. Remove from skillet onto a plate.

browning

Heat the same skillet over medium heat, add butter. Lower the heat and cook for 2-3 minutes or until butter foams and starts to brown. Add garlic and olive oil, cook for 2 minutes until soft. Stir in miso paste, lower the heat to minimum trying not to burn miso or garlic. Add chili flakes, sage leaves and the rest of the seasoning.

tossing

Toss with pasta and add ¼ cup of the reserved cooking water. Now taste and adjust salt and pepper. Add extra cooking water to make more sauce, as the pasta will absorb it.

serving

Serve immediately with crunchy seeds, italian cheese and some extra chili flakes. Enjoy!

Nutrition

• Calories: 704 kcal
• Total Fat: 70 g
• Saturated Fat: 15 g
• Unsaturated Fat: 53 g
• Trans Fat: 0.5 g
• Cholesterol: 30 mg
• Sodium: 274 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 6 g