Family's Favourite Miso Butter Pasta

I first made this dish using some leftovers from my fridge and the miso butter I had come across online. The result was a flavour bomb that was a hit with the whole family! This dish is packed with crunchy vegetables like fresh spinach, al dente courgette, and sautéed mushrooms. The deep umami flavour of the miso is enhanced by the pecorino and nutritional yeast. Enjoy!

Courgette, green beans, chestnut mushrooms, oyster mushrooms, spinach, garlic, fresh parsley, nutritional yeast, walnuts, Parmesan cheese, Pecorino Romano DOP, cream, butter, casareccia pasta, gluten-free soy sauce, white miso (soybean paste), pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, noten, soja.

Microwave

Heat the pasta loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the pasta covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy130,18 kcal

Protein5,87 g

Fat5,99 g

of which saturated2,07 g

Carbohydrates12,43 g

Dietary fibre1,78 g

Salt0,52 g

Average weight: 540 g

On the menu in 3 weeks

Wednesday 26 August

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