Creamy Miso Caramelized Onion Pasta
This Creamy Miso Caramelized Onion Pasta combines the deep, savory notes of miso with the sweetness of caramelized onions. It’s the perfect recipe if you’re craving something creamy and savory with a hint of spice.
For the pasta, choose your favorite variety—spaghetti, fettuccine, or even penne. The pasta serves as the perfect canvas for this flavorful sauce. Miso paste, with its rich umami flavor, is the unsung hero of this recipe. It adds a depth of comforting and complex flavor, elevating the simple ingredients to new heights. Slowly caramelized onions bring a natural sweetness that perfectly balances the savory miso. It's a flavor combination that feels both luxurious and homey. The coconut milk adds a velvety texture to the sauce while keeping things light. Plus, it makes the dish accessible for those avoiding dairy. Finally, The addition of chili oil is where the magic happens. Adjust the amount to your liking, but that hint of spice really brings the dish to life, creating a symphony of flavors in every bite.
The key to perfect caramelized onions is patience. Cook them slowly over medium-low heat to allow their natural sugars to develop fully. Trust me, your patience will be rewarded with deeply golden, sweet onions that are worth every minute.
Miso paste can be quite salty, so be cautious with additional salt. Taste as you go, and remember that you can always add more, but you can’t take it out. A squeeze of lemon juice can also brighten the dish if you feel it needs a bit of acidity.
This pasta is incredibly versatile. Not a fan of spice? Skip the chili oil. Want to make it vegan? Substitute the parmesan cheese with nutritional yeast. Feel like adding some protein? Grilled chicken or shrimp would be fantastic additions.
Creamy Miso Caramelized Onion Pasta
Ingredients
- 8 oz pasta
- 1 tbsp butter
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 tbsp miso paste juice
- ½ cup coconut milk
- ¼ cup parmesan cheese
- 2-3 tablespoons chili oil (adjust to taste)
- salt and pepper, to taste
- fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving a 1/2 cup of pasta water.
- In a large skillet, heat the butter and olive oil over medium-low heat. Add the chopped onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are golden brown and caramelized, about 20-25 minutes.
- Add the minced garlic to the skillet with the caramelized onions. Sauté for about 1-2 minutes until fragrant.
- Reduce the heat to low. Add the miso paste and a splash of the reserved pasta water to the skillet, stirring to deglaze the pan and dissolve the miso paste. Let it cook for another minute to meld the flavors.
- Stir in the coconut milk and Parmesan cheese until the cheese is melted and the sauce is creamy. Add the chili oil to taste, stirring well to combine. If the sauce is too thick, add some reserved pasta water until you reach the desired consistency.
- Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the creamy coconut sauce. Cook for an additional 2-3 minutes to allow the flavors to meld together.
- Remove the skillet from the heat. Sprinkle fresh chopped parsley over the pasta and a drizzle of chili oil if desired. Serve immediately and enjoy!
