Butterbur Shoot Miso Cream Pasta

 

[Ingredients for 2 servings]

- 180g spaghetti

- 1800ml water

- 18g salt

- 50g butterbur shoots

- 100ml milk

- 100ml heavy cream

- A pinch of salt

<Miso Mix>

- 2 tablespoons mirin

- 2 tablespoons miso

- 1 tablespoon sugar

- 1/2 clove garlic (grated)

[Preparation]

- Peel the tough outer skin from the butterbur shoots and boil for 2 minutes in boiling water with salt (not included in the recipe). Let cool, then drain. Combine the <Miso Mix> ingredients in a frying pan.

[Directions]

1. Bring the water for the spaghetti to a boil, add the salt, and boil the spaghetti for 1 minute less than the recommended time.

2. Roughly chop the butterbur shoots and mix with the <mixed miso>. Mix over low to medium heat. Once boiling, add the milk and cream and simmer until thickened.

3. Season with salt, drain the spaghetti well, simmer and serve in a serving dish.