One-Pot Miso-Mascarpone Pasta Recipe - NYT Cooking - The New York Times

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Updated April 16, 2024

Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.

This six-ingredient pasta is reminiscent of an intensely creamy and savory mac and cheese thanks to just two ingredients: umami-rich miso and milky-rich mascarpone. The dish comes together quickly with pantry ingredients and with no need for chopping or grating. It is delicious simply as it is, but it’s also easy to add your own flourishes: Top with chile crisp, store-bought fried shallots or both. Or, make it more of a complete meal by adding mushrooms: Before starting, melt 2 tablespoons of butter in the pot and saute eight to 10 ounces of chopped mushrooms over high heat for about 8 minutes. Then add the water, miso, salt, oil and pasta and proceed with the recipe from Step 1.

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Ingredients

Yield:4 servings

• 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

Ingredient Substitution Guide

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

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.

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.

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.

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