Brown Butter Miso & Roasted Garlic Radiatori with Crispy Shallots Recipe
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4.6 from 17 reviews
This Brown Butter Miso & Roasted Garlic Radiatori with Crispy Shallots is a rich and comforting pasta dish combining the nutty flavor of browned butter, the umami depth of sweet brown miso, and the mellow sweetness of roasted garlic. Finished with crispy shallots and Parmigiano Reggiano, it's an elevated yet approachable recipe perfect for a cozy dinner.
Total Time:1 hour 5 minutes
Yield:4 servings
Ingredients
Pasta and Garnishes
1/2 lb. radiatori pasta
1 tbsp. chives, chopped
1/4 cup crispy shallots
1/3 cup Parmigiano Reggiano, finely grated, plus more for topping
Salt to taste
Roasted Garlic
2 bulbs of garlic
2 tbsp. extra virgin olive oil
Sauce
2 tbsp. butter
2 tbsp. sweet brown miso paste
1 cup heavy cream
Juice of 1/2 lemon (optional)
Instructions
Roast the Garlic: Preheat the oven to 375°F. Slice the top off each garlic bulb to expose the cloves. Drizzle the tops with 2 tablespoons of extra virgin olive oil, then wrap each bulb tightly in tin foil or place in a small covered baking dish. Roast in the oven for 50 minutes until soft and fragrant. Remove and let cool.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the radiatori pasta and cook until al dente according to package instructions, usually around 10-12 minutes. Reserve 1/4 cup of the pasta cooking water before draining.
Brown the Butter: In a large sauté pan over medium heat, melt 2 tablespoons of butter. Stir frequently and cook until the butter bubbles and turns a caramel brown color, releasing a nutty aroma.
Make the Sauce: Stir in 2 tablespoons of sweet brown miso paste and the roasted garlic cloves, mashing the garlic slightly into the sauce. Add 1 cup of heavy cream and reduce the heat to low, allowing the sauce to simmer gently.
Toss the Pasta: Add the drained pasta to the sauté pan along with 1/4 cup of reserved pasta water. Toss over medium heat to fully combine the pasta with the creamy miso butter sauce.
Finish the Sauce: Stir in the juice of half a lemon if desired for a subtle bright note, and add the grated Parmigiano Reggiano cheese. If the sauce is too thick, add more pasta cooking water 1/4 cup at a time to reach the desired consistency.
Plate and Garnish: Serve the pasta immediately, topped with chopped chives, crispy shallots, and additional Parmigiano Reggiano for a tasty finish.
Notes
Roasting garlic mellows its sharpness and adds a sweet depth; do not skip this step.
Sweet brown miso paste adds savory umami, but you can substitute with regular miso if unavailable, adjusting the amount to taste.
Be careful not to burn the butter; stir constantly and remove from heat if it turns too dark.
Reserve pasta water to adjust sauce consistency and help the sauce adhere better to the pasta.
Crispy shallots add texture and a mild onion flavor; they can be store-bought or homemade.
For a dairy-free version, use vegan butter and substitute the heavy cream with a plant-based alternative, and omit Parmigiano.
