Cook Time:
40 minutes
One of my favorite ingredients to use is Miso. Miso is the ultimate reference point for the flavor sensation known as umami—the thick paste is deeply savory, with toasty, funky salty-sweet richness. This pasta recipe was created one night when I was using all my leftover ingredients in my fridge. It was a real favorite!
Servings:
6 servings
Ingredients
Method
Preheat the oven to 175°C.
In a frying pan, heat the olive oil. Add the onion and cook until soft. Add the garlic, pesto and miso and cook for another 3 minutes, stirring constantly.
Add the mince, water, salt and pepper. Cook until meat starts to brown, stirring often. Bring to a light simmer, cover with the lid and cook for 10 – 15 minutes.
In the meantime, cook pasta until al dente according to package instructions.
When mince is ready, add the cream, fresh herbs and Parmesan. Cook for another 5 – 7 minutes. Stir well, taste and season with extra salt and pepper if needed. As soon as the pasta is ready, drain pasta and add to the creamy mince mixture.
Add the mixture to an oven proof dish and lastly top with feta cubes and extra grated Parmesan.
Bake in the oven for 15 – 20 minutes until cheese starts to melt and has a golden brown color.