Description
This chili crisp pasta is made with a miso butter, plenty of chili crisp and has some kale too. And it’s ready in about 20 minutes!
Ingredients
Units
Scale
- 1/3 cup unsalted butter (76g)
- 2 tbsps chili crisp, plus more for serving
- 2 tsps light tamari (or light soy sauce)
- 2 1/2 tbsps white miso paste
- 10 to 12 oz spaghetti (gluten-free if needed)
- 4 to 5 leaves lacinato kale (or curly kale), very thinly sliced into short ribbons
- toasted sesame seeds
- chopped nori, for garnish
- chopped cilantro, for garnish
Instructions
- In a large skillet, over medium-low heat, combine the butter, chili crisp and tamari, stirring with a wooden spoon. Cook until melted and the butter is starting to foam, increasing the heat as needed.
- Reduce the heat to low and then add the miso. Stir constantly until incorporated and then remove the skillet from the heat and set aside.
- In a large pot of boiling salted water, cook the spaghetti two minutes less than the package directions. Reserve about 1/2 to 3/4 cup pasta water. Drain the spaghetti and set aside.
- Bring the skillet with the chili miso butter back to low heat. Add the kale and toss to combine, until just wilted.
- Add the spaghetti to the skillet and toss with the sauce to coat. Add pasta water as needed to loosen and coat the pasta (around 1/3 cup or so). Continue tossing everything for about one to two minutes over medium-low heat.
- Remove the pasta from the heat and divide onto plates. Top with sesame seeds, nori and cilantro. Enjoy!
Notes
Keep leftovers in a sealed container in the fridge and reheat in a nonstick skillet over low heat. Add extra butter/chili crisp as needed because noodles soak up everything.