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Creamy Roasted Garlic Miso Pasta Nests

Difficulty Level: Easy

Cook Time: 30 minutes

Serving Size: 2-4 servings


Roasted Garlic Miso Pasta Nests:

Lemon-Garlic Panko Breadcrumbs:

  • 1/2 cup plain panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt


Lemon-Garlic Panko Breadcrumbs:

  1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Creamy Roasted Garlic Miso Pasta Nests:

  1. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

  2. Heat the roasted garlic paste in a large sauté pan over medium-low heat and stir in the heavy cream.

  3. Whisk in the miso paste until smooth. Add salt to taste.

  4. Add the pasta to the pan along with 1/4 cup of pasta water and Parmigiano. Toss over medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time.

  5. Plate and top with lemon-garlic panko breadcrumbs, chives and more Parmigiano.


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