Creamy comfort pasta featuring miso, maple, and cheese baked to golden perfection. Vegetarian-friendly fusion dish.
# What You Need:
→ Pasta
01 - 12 oz penne or rigatoni
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tablespoons white miso paste
06 - 2 tablespoons maple syrup
07 - 2 cups whole milk
08 - 3/4 cup plus 2 tablespoons vegetable broth
09 - 1 tablespoon soy sauce
10 - 1/2 teaspoon freshly ground black pepper
→ Cheese & Topping
11 - 1 cup grated Gruyère or sharp cheddar cheese
12 - 1/3 cup grated Parmesan cheese
13 - 1 cup panko breadcrumbs
14 - 1 tablespoon olive oil
15 - 2 tablespoons chopped parsley (optional)
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a large baking dish.
02 - Boil the pasta in salted water, cooking 2 minutes less than package directions. Drain and set aside.
03 - In a saucepan over medium heat, melt butter. Add onion; sauté until translucent, approximately 5 minutes. Add garlic and cook for 1 additional minute.
04 - Stir in the miso paste and maple syrup. Cook for 1 minute until aromatic.
05 - Gradually whisk in milk, vegetable broth, soy sauce, and black pepper. Simmer, stirring occasionally, until slightly thickened, about 5 to 7 minutes.
06 - Remove saucepan from heat. Stir in Gruyère or cheddar cheese and half of the Parmesan until melted.
07 - Add the drained pasta to the sauce, tossing to coat evenly. Transfer mixture to the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs with olive oil and remaining Parmesan. Toss well and sprinkle evenly over pasta mixture.
09 - Bake on the center rack for 20 minutes, until golden brown and bubbling.
10 - Allow to sit for 5 minutes before serving. Garnish with chopped parsley if desired.
