Beet and Mushroom Miso Ragù
Ingredients
The vegetable mixture
-
6
oz.
shiitake mushrooms
-
1
small
beet with greens
-
1
large
shallot
-
5
cloves
garlic
-
1
15-oz. can
chickpeas
-
1
tsp.
Aleppo-style pepper
The sauce
-
4
Tbsp.
white miso
-
⅓
cup
vegetable oil
-
2
Tbsp.
extra-virgin olive oil
-
2
Tbsp.
unsalted butter
-
1
oz.
Parmesan cheese
The pasta
-
12
oz.
spaghetti or other long pasta
Seasoning
-
to taste
Kosher salt
-
to taste
freshly ground pepper
Instructions
- Pulse shiitake mushrooms in a food processor until coarsely chopped and transfer to a bowl.
- Add beet, shallot, and 3 garlic cloves to the processor, pulse until coarsely chopped, and mix with mushrooms.
- Pulse chickpeas until breadcrumb-like and add to the bowl with Aleppo-style pepper and 2 Tbsp. miso; mix well.
- Heat vegetable oil in a skillet, add the mushroom mixture, and cook until moisture evaporates and mixture is charred.
- Cook pasta in boiling salted water until very al dente.
- Slice remaining garlic cloves, heat olive oil and butter in the skillet, then cook garlic and remaining miso until golden.
- Add pasta cooking liquid to the skillet, return mushroom mixture, and combine; reduce heat.
- Transfer pasta to the skillet, add Parmesan, and toss to coat, adjusting sauce consistency with more pasta water as needed.
- Serve pasta in bowls, topped with more pepper and grated Parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
5mg
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