One-Pot Miso-Mascarpone Pasta
Updated April 19, 2024
- Total Time
- 30 minutes
- Prep Time
- 3 minutes
- Cook Time
- 27 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½ cup white or yellow (shiro) miso
- 2tablespoons olive oil
- 1teaspoon coarse kosher salt (such as Morton’s)
- 1pound dried pasta shells
- 8ounces (1 cup) mascarpone
- Black pepper
Nutritional analysis per serving (4 servings)
748 calories; 30 grams fat; 13 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 97 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 23 grams protein; 1467 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot or Dutch oven, combine 5½ cups of warm water with the miso, oil and salt. Whisk to mostly dissolve the miso into the water.
- Step 2
Place the pot over medium-high heat, stir in the pasta, and bring to a boil, stirring occasionally. Reduce the heat to maintain a brisk simmer and continue to cook, stirring often, especially as the liquid level reduces. Cook until the pasta is tender and much of the liquid has been absorbed and what is left is thick and glossy with starch, about 20 to 22 minutes total.
- Step 3
Turn off the heat and stir in the mascarpone. The sauce should be creamy, and may be a little soupy at first, but it will continue to thicken as it sits. If it thickens too much for your taste, add enough hot water to loosen the sauce to the desired consistency. Season generously with black pepper and serve.
Private Notes
Comments
We tried this tonight simply because I found the combination of miso and mascarpone to be so peculiar I figured it had to be either delicious or utterly inedible. Try delicious. Teenager proclaimed that this is what he imagines he’s getting when he’s served bad Mac and cheese in restaurants. We did add the 8 oz of bellas sautéed in butter, to which I added a splash of Sauvignon. Mostly because that’s what I happened to be drinking at the specific moment I thought of it needing an acid.
Just one question: who keeps mascarpone as a regular pantry/fridge ingredient? I’ve literally have only bought it for very specific (and rare) recipes. Not that it won’t be great but I won’t be making this recipe unless I go to the store first.
Made this for a dinner party last night, and it received rave reviews. I kept solidly to the recipe, including the mushroom variation. I thought it was perfect as is. I purchased light miso, and used the full 1/2c. It was flavorful without being overpowering. I paired this with a sesame-avocado salad and miso-garlic-soy shrimp. It was a perfect meal, and this is my new favorite style of macaroni and cheese.
Made according to recipe but when the pasta was fully cooked there was still too much water in the pan. Added the mascarpone and ended up with a very watery sauce. The flavor was good however. Pepper is a must. Just wish it had firmed up more.
This turned out really well! I made it with the mushrooms (which was a smart choice), and because of the commenters who said the recipe had too much salt, I elected not to add any until the pasta was done cooking. I could have gotten away with adding the salt as written because it really could have used it, lol. Adding sriracha and fried onions at the end is what really made this dish sing. Do not skip!! Also, I removed it from heat a couple minutes earlier than suggested; it took me about 17-18 minutes for the liquid to absorb satisfactorily. Thank you so much for this recipe because I have a TINY kitchen and low-prep ones like this are a lifesaver!
Made this mostly because I had miso paste to use up. Liked it better than the much higher effort macaroni and cheeses I've made. Only tweak I'll make next time is to reduce the salt to 1/4 or 1/2 tsp (I did a scant teaspoon this time and we thought it was too salty).