Fusion · main

Brothy Miso Butter Pasta with Greens

Brothy Miso Butter Pasta with Greens reads umami 6.9, citrus 5.9 and sourness 5.3 on Palate's 0–10 flavor X-ray — a Fusion main, about 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.9 / 10
• Sweet & Fruity — 5.3 / 10
• Sour & Bright — 7.5 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 5.2 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 6.9 · Citrus 5.9 · Sourness 5.3 · Salinity 5.3 · Fruity 4.7 · Richness 4.7 · Funk & Ferment 4.6 · Allium 3.3 · Herbaceous 2.1 · Sweetness 1.8 · Nutty 1.7 · Heat 1.7 · Warm Spice 1.3 · Earthy 1.3 · Floral 1.2 · Bitterness 0.9

What's in it (12)

• thin spaghetti — 340 g
• unsalted butter — 54 g
• garlic — 9 g
• scallions — 100 g
• miso paste — 59 g
• low-sodium beef broth — 710 g
• baby spinach — 142 g
• red chili flakes — 3 g
• lemon — 65 g
• parmesan cheese — 57 g
• salt — 5 g
• freshly cracked black pepper — 3 g

Time & effort: about 20 min · effort: involved

Nutrition (per 100 g, engine-estimated): 52.8 kcal, 3.5 g protein, 5.2 g fat, 4.9 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Bring a large pot of well-salted water to a boil. Cook the spaghetti until just shy of al dente, about 1 minute less than the package directs (8-9 minutes); reserve 1 cup of the pasta water, then drain.
2. While the pasta cooks, melt 2 tablespoons of the butter in a large, deep skillet or wide pot over medium heat. Add the garlic and the sliced scallion whites and saute until fragrant and softened, about 2 minutes.
3. Whisk in the miso paste and the broth until the miso is fully dissolved.
4. Bring the broth to a simmer and cook until lightly reduced, 3-4 minutes.
5. Add the drained pasta and 1/2 cup of the reserved pasta water to the broth, tossing to coat, then simmer until the pasta has absorbed some of the broth and the sauce thickens slightly, 2-3 minutes.
6. Stir in the spinach in two batches, letting each batch wilt before adding the next, about 2 minutes total.
7. Remove the pot from the heat and stir in the remaining 2 tablespoons butter, the lemon zest and juice, and the red pepper flakes until the sauce turns glossy.
8. Stir in the parmesan, season with salt and pepper to taste, loosening with a splash more pasta water if the sauce is too thick, then divide among bowls and top with the scallion greens and extra parmesan.

Dishes with a similar flavor shape

• Greek Beef and Orzo Skillet — Greek
• Baked Greek Chicken Meatballs with Orzo — Greek
• Greek Chicken and Rice Skillet — Greek
• Crispy Greek Chicken Cutlets with Lemon — Greek
• Greek White Bean and Spinach Skillet — Greek

Keep reading: what umami, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.