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Something magical happens when you combine butter and miso with pasta water to coat chubby strands of bucatini for this earthy fall pasta.
Contains: wheat, soy.
What You Get
What You'll Need
Salt & freshly ground pepper
Red pepper flakes (optional)
Bring a pot of salted water to a boil. Peel and chop 4 cloves of garlic. Thinly slice a handful of scallions. In a small bowl, mash together 3 tablespoons of butter with 2 tablespoons of miso. Add ¾ of the bucatini to the boiling water and cook until al dente, about 6 minutes or according to package instructions. Reserve ½ cup of the water and drain the pasta.
Warm a tablespoon of vegetable oil over medium-high heat in a large skillet. Add the mushrooms and saute until they release their liquid and brown, about 7 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the miso-butter mixture to the skillet to melt. When the butter has melted, add the pasta and the reserved pasta water to the skillet and stir to coat and slightly reduce the sauce, 2 minutes. Squeeze with the juice of half a lemon and toss to combine.
Heap the pasta into bowls. Grind with pepper, scatter with scallions, sprinkle with a pinch of red chili flakes, if you’d like a little heat, and dig in.