Miso Bucatini
Gorgeous gorgeous girls love miso. And pasta. A decadently creamy dish that deserves to be savored any day of the week. Bucatini is also arguably the best long noodle texture-wise—the hole in each noodle fills with cheesy, creamy goodness and makes each bite a delight.
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Makes 2 servings
Cook time: 30 min
What you’ll need
For the bucatini
2 serving sizes of bucatini pasta
Vegan parmesan
Vegan Butter
Unsweetened plant based milk
1 1/2 tbsp flour
About 1 tbsp red miso paste
Chives to garnish
For the mushroom bacon
King Trumpet Mushrooms (or whatever kind you can find)
Liquid smoke
Togarashi or cayenne pepper
Soy sauce
Neutral oil
Steps
In a pot, bring water to a boil and salt generously.
In a large pan, melt vegan butter and add flour. Mix and let cook until flour is cooked through. Gradually add milk until sauce thins to your desired texture. Generously shave parmesan into sauce and stir. Turn heat to low simmer to stop sauce from continue thickening. Stir in miso paste until sauce is at your desired flavor.
Bring a separate pan to medium heat. Thinly slice your mushrooms, and let them crisp up in some oil in the pan, along with a dash of liquid smoke, cayenne or togarashi, and soy sauce to give it a smoky, bacon-y flavor.
Strain your bucatini, and add it to the sauce, mixing well to coat each strand with the miso butter sauce. Add half of the mushroom bacon to the pan of pasta.
Plate
Twirl bucatini on a plate. Top with reserved mushroom bacon, a sprinkle of chives, and additional parmesan.
Enjoy!
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