Miso and shallot casarecce

Miso and shallot casarecce

Recipe & photography by Izzie Cox.

Serves 4

Ingredients

2 tbsp salted butter

1 tbsp extra virgin olive oil 

400g echalion shallots, halved and finely sliced 

100-200ml white wine 

1 tbsp miso paste 

400g Northern Pasta Co casarecce 

1 tbsp finely chopped parsley 

Grated Parmesan to serve (optional) 

Method

Heat the butter and olive oil in a large frying pan over a medium low heat. Add the shallots and cook for 25-30 minutes, adding splashes of wine and stirring often, until lightly golden and very soft. Stir through the miso paste.


Meanwhile, put a large pan of salted water on to boil. Add the casarecce and cook until al dente. Drain reserving 150ml pasta water.


Add the casarecce, pasta water and parsley to the pan of shallots and mix well to combine. Serve with a generous grating of Parmesan, if you like.