Miso Browned Butter and Brie Pasta
Ingredients
Roasted Beets
-
6
red or yellow beets, cut into small wedges or thin slices
-
3
tablespoons
olive oil
-
1
tablespoon
fresh thyme, chopped
-
1
tablespoon
balsamic vinegar
-
to taste
salt
-
to taste
pepper
Pasta
-
1
cup
beet greens or kale
-
16
leaves
fresh sage
-
3
ounces
manchego cheese, grated
-
4
cloves
roasted garlic or 1 clove raw garlic
-
1
tablespoon
olive oil
-
6
tablespoons
butter
-
¼
cup
white miso paste
-
1
pound
spaghetti
-
8
ounces
brie, cubed
-
½
cup
chopped walnuts, toasted
-
from one
pomegranate
Instructions
- Preheat the oven to 400°F.
- Toss the beets with olive oil, thyme, balsamic vinegar, salt, and pepper, then spread them on baking sheets.
- Roast the beets for 25-30 minutes until tender and charred, watching thinner slices closely.
- In a food processor, blend beet greens, kale, manchego cheese, garlic, olive oil, and a pinch of salt and pepper until finely chopped.
- Boil salted water and cook the spaghetti until al dente, reserving 1 cup of pasta water.
- In a skillet, brown the butter over medium heat for about 5 minutes, then whisk in the miso and beet green mixture, cooking for another 3-5 minutes.
- Combine the cooked pasta with the butter and greens, adding reserved pasta water and cubed brie, tossing well.
- Serve topped with roasted beets, pomegranate arils, and toasted walnuts.
Nutrition Facts (estimated)
Servings
6
Calories
822
Total fat
40g
Total carbohydrates
90g
Total protein
20g
Sodium
600mg
Cholesterol
50mg
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