Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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This super creamy pasta dish gets nice umami depth from the miso. Cooking the grape tomatoes in a skillet and then stirring in the milk mixture gives the sauce the perfect texture, and the little bit of liquid that comes out of the spinach lightens it up. This recipe is quite flexible: Cavatappi, penne, or any whole-wheat version would work well. You could also substitute with mini mozzarella balls to save a step and time.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Victor Protasio

Recipe Summary test

active:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

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  • Place 1/2 cup milk in a bowl; whisk in flour and miso until smooth. In a saucepan, bring stock and remaining 1 cup milk to a boil over high. Whisk in flour mixture, reduce heat to medium, and simmer until slightly thickened, 4 to 5 minutes. Add pepper.

  • Heat oil in a skillet over high. Add tomatoes, and cook, stirring occasionally, until slightly blistered and beginning to pop, 2 to 3 minutes. Add thyme and garlic; cook 1 minute. Add spinach; cook, stirring constantly, until wilted, 2 to 3 minutes. Remove from heat. Add cooked pasta, sauce, and half of cheese to skillet; toss to combine. Serve in shallow bowls, and top evenly with remaining cheese.

Nutrition Facts

434 calories; fat 12g; saturated fat 5g; protein 20g; carbohydrates 65g; fiber 7g; sugars 13g; sodium 665mg.
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