I have a deep love for this miso fettucine! The flavor is savory, complex, and incredibly addictive. What’s even better is that this recipe is SO easy! I love this as a main dish or a side dish. It is almost like a fettuccine alfredo, but I think better. The miso adds a lot of complexity and the raw garlic adds a little bite. It is super creamy and super dreamy.
I always serve this with a side of sautéed greens or my Shiitake Shallot Spinach Salad.
This dish takes less than thirty minutes to make! The longest part of the cooking process is waiting for the water to boil! Super easy. I highly recommend that you give it a try. Make it for some friends and family and get a whole lot of “wows!”
Miso Fettuccine Ingredients:
- 8 oz. fettuccine noodles
- 1/4 cup vegan butter (I use Miyokos– it’s great!)
- 2 Tbs. flour
- 2 cups of unsweetened non-dairy milk (I used lowfat Oatly oatmilk)
- 2 Tbs. white miso paste
- 4 cloves of fresh garlic
- 1 tsp garlic powder
- 1/2 tsp salt
- “Some” finely chopped fresh chives (optional)
Miso Fettuccine Method:
- Put a large pot of water on to boil and salt it generously. I always salt my water, so that the noodles are delicious and have flavor inside and out!
- Once it’s boiling put your noodles in and follow your package directions but cook them a little extra al-dente. My noodles are organic from Trader Joes. The package instructions say 13-14 minutes- I did mine for 12. They will cook a little extra in the sauce that you make.
- While the noodles are cooking, go ahead and make the sauce! Start by melting your vegan butter over medium heat in a pan large enough to fit your sauce and noodles.
- When the butter is melted and starts to bubble add in your flour and mix well. This will be your roux that will thicken the milk and make a beautiful sauce. Cook this for about a minute or two. It should be slightly golden, and then you will add in your unsweetened non-dairy milk.
- After you’ve put your milk in there, give it a good stir and add in the miso paste. Incorporate well.
- Then, smash some fresh garlic in there. I use my garlic smasher, but you could also finely mince some garlic and that would work too. I love the fresh garlic in here! It really compliments the mellow miso and butter. Add in the additional garlic powder and the little bit of salt.
- Keep cooking the sauce until it thickens slightly. It’s not super thick, but a little thicker. When the noodles are done cooking to al-dente, add them directly in the sauce and finish cooking them in there!
- It should take just a few more minutes to get the noodles done, and the sauce incorporated well. This makes a little extra sauce- but I like it that way! The sauce is amazing, so I’ll take as much as I can get!
- Top with the optional fresh chives and enjoy!
Let me know how you like this miso fettuccine in the comments below!
