Miso Butter Soybean Spinach Tagliatelle
Ingredients
- 250g spelt spinach tagliatelle
- 2 Tbsp butter
- 3 large leeks
- 2 cups cooked soybeans
- 1/4 cup liquid from cooking soybeans
- 2 Tbsp shiro miso
- 1 cup spinach
- Juice of one lemon
- Cracked black pepper
Preparation
Cook tagliatelle according to package instructions.
Melt butter in a large skillet.
Add the leeks and cook until soft and starting to brown.
Add miso paste and continue cooking until combined.
Slowly add 1/4 cup of the liquid from the cooked soybeans, deglazing the pan.
Add in the soybeans and continue cooking until the liquid has thickened and reduced a bit.
Remove from heat and stir in the spinach, tagliatelle, and lemon juice.
Serve with a healthy grind of black pepper.
Miso notes
Miso is a Japanese staple produced by fermenting soybeans with salt, often with rice or barley, resulting in a thick paste. Shiro miso is fermented for a shorter time, making it sweeter, milder, and lower in salt with a soft umami flavor.