10/17/2026
𝗛𝗮𝗽𝗽𝘆 𝗡𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗣𝗮𝘀𝘁𝗮 𝗗𝗮𝘆 !
Our misos are THE trick to pulling off the easiest and most delicious pasta sauce in seconds !
Here’s a recipe below, but if you are short on time you can always cook your noodles, and drain the pot leaving a little bit of pasta water so that you can mix your miso of choice in the pot creating an instant sauce !!
𝗕𝗹𝗮𝗰𝗸 𝗚𝗮𝗿𝗹𝗶𝗰 𝗠𝗶𝘀𝗼 𝗦𝗽𝗮𝗴𝗵𝗲𝘁𝘁𝗶
Ingredients
Serves 2
* 8 oz spaghetti or your choice of
* 3 tbsp cold unsalted butter, divided (1 tbsp + 2 tbsp)
* ½ cup thinly sliced leek
* ½ cup vegetable stock
* 2 tbsp Shared Cultures Black Garlic
* ½ cup white w**e (such as Sauvignon Blanc)
* ⅓ cup finely grated Parmesan cheese
* Salt and freshly ground black pepper, to taste
* Thinly sliced chives, for garnish
Method
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti until just under al dente. Reserve ¼ cup of pasta water, then drain.
2. Sauté the leeks
In a skillet over medium heat, melt 1 tbsp of butter. Add the sliced leeks and a pinch of salt. Sauté for about 30 seconds, until fragrant and slightly softened.
3. Build the sauce
Add the white w**e to deglaze the pan. Let it simmer until slightly reduced. Stir in the Black Garlic Miso and vegetable stock, mixing until fully combined. Simmer until the sauce has reduced slightly.
4. Toss the pasta
Turn off the heat. Add the drained spaghetti, reserved pasta water, and remaining 2 tbsp of cold butter. Toss until the butter melts and the sauce becomes glossy and evenly coats the noodles. Season with salt and pepper to taste.
5. Serve
Divide the spaghetti between two plates. Finish with grated Parmesan and sliced chives. Serve hot and enjoy!
