Meera Sodha's Vegan Recipe for Miso Butter Green Pasta | The new vegan
One of the most potent recipes to come out of the United States in recent years is Joshua McFadden's Pasta with Kale Sauce, in which 450g of cavolo nero is turned into a delicious jade-colored pasta sauce. It's impressive on many levels: the volume of green, to begin with, the simplicity of it, and the excellent flavor (which is partly, I think, due to the parmesan cheese). I've made it several times, but without the parmesan, adding fennel, chilli and miso. Like all the best recipes, it has taken on new life in my kitchen, and thanks to Joshua, I'd like to share my adaptation with you.
Green Pasta with Miso ButterYou will need a blender and a very large saucepan with a lid to make this dish. If you buy cavolo nero or kale already sliced, the stems will most likely be tender; if you buy them whole, however, or if the stems are thicker than 1cm, you'll need to remove the leaves (do this simply by holding firmly and running your hand along the stem) and slice them by hand. Compost the stems or freeze them to add to vegetable broth or soups.
Preparation 10 minCooking 45 minServes 4
60g unsalted vegan butter – I like Flora5 garlic cloves, peeled and chopped½ tsp fennel seeds½ tsp chilli flakes100g broccoli, chopped400g cavolo nero, or kale, leaves stripped and sliced¾ tsp salt2½ tbsp white miso40ml olive oil500g orecchiettechili oil, or extra virgin olive oil, to finish – I like Lee Kum Kee's, widely available in supermarkets
Melt the butter in a saucepan over medium heat. When it bubbles, add the garlic, fennel seeds and chili flakes, and fry, stirring, for two to three minutes, until the smell of garlic changes from raw to cooked and a bit like garlic bread.
Add the broccoli, the cavolo nero, 250 ml of water and the salt, stir (it will be difficult, but persevere) , cover, reduce heat to medium-low, and cook, stirring every few minutes, for about eight to 10 minutes, until greens are wilted and tender.
Scrape all of the contents of the cavolo nero skillet into a blender/food processor, add the miso and olive oil, and blend to a smooth sauce, scraping down the sides as needed; add a little water, if needed, to create a silky sauce (I added about four tablespoons).
Rinse the jar of greens, fill it of water (do not add salt; the miso is already quite salty, and you can always adjust the seasoning later) and bring to a boil. Cook the pasta according to package directions and, when there is a minute left, gently lower a cup into the water and scoop out a generous amount of the starchy cooking water. Drain the pasta, return it to the pan and add the sauce and toss with five or six tablespoons of cooking water to get the consistency you like. Taste and add salt if needed.
Serve in shallow bowls garnished with a good drizzle of chilli oil.
One of the most potent recipes to come out of the United States in recent years is Joshua McFadden's Pasta with Kale Sauce, in which 450g of cavolo nero is turned into a delicious jade-colored pasta sauce. It's impressive on many levels: the volume of green, to begin with, the simplicity of it, and the excellent flavor (which is partly, I think, due to the parmesan cheese). I've made it several times, but without the parmesan, adding fennel, chilli and miso. Like all the best recipes, it has taken on new life in my kitchen, and thanks to Joshua, I'd like to share my adaptation with you.
Green Pasta with Miso ButterYou will need a blender and a very large saucepan with a lid to make this dish. If you buy cavolo nero or kale already sliced, the stems will most likely be tender; if you buy them whole, however, or if the stems are thicker than 1cm, you'll need to remove the leaves (do this simply by holding firmly and running your hand along the stem) and slice them by hand. Compost the stems or freeze them to add to vegetable broth or soups.
Preparation 10 minCooking 45 minServes 4
60g unsalted vegan butter – I like Flora5 garlic cloves, peeled and chopped½ tsp fennel seeds½ tsp chilli flakes100g broccoli, chopped400g cavolo nero, or kale, leaves stripped and sliced¾ tsp salt2½ tbsp white miso40ml olive oil500g orecchiettechili oil, or extra virgin olive oil, to finish – I like Lee Kum Kee's, widely available in supermarkets
Melt the butter in a saucepan over medium heat. When it bubbles, add the garlic, fennel seeds and chili flakes, and fry, stirring, for two to three minutes, until the smell of garlic changes from raw to cooked and a bit like garlic bread.
Add the broccoli, the cavolo nero, 250 ml of water and the salt, stir (it will be difficult, but persevere) , cover, reduce heat to medium-low, and cook, stirring every few minutes, for about eight to 10 minutes, until greens are wilted and tender.
Scrape all of the contents of the cavolo nero skillet into a blender/food processor, add the miso and olive oil, and blend to a smooth sauce, scraping down the sides as needed; add a little water, if needed, to create a silky sauce (I added about four tablespoons).
Rinse the jar of greens, fill it of water (do not add salt; the miso is already quite salty, and you can always adjust the seasoning later) and bring to a boil. Cook the pasta according to package directions and, when there is a minute left, gently lower a cup into the water and scoop out a generous amount of the starchy cooking water. Drain the pasta, return it to the pan and add the sauce and toss with five or six tablespoons of cooking water to get the consistency you like. Taste and add salt if needed.
Serve in shallow bowls garnished with a good drizzle of chilli oil.
What's Your Reaction?
