So please, make some new and interesting pastas woman (that’s me) – tired of the same boil-some-noodles-and-add-whatever-leftover-sauce-condiment-vegetables-cheese-is-in-the-fridge.
Pasta and bacon, you can pretty much add any other ingredients, but the roasted carrots, miso and green onions here are pretty cool if I might say so myself.
I’ve gotten so used to anything goes with pasta, that I have to stop and really think about what to throw into the pan when I’m doing a post for you guys. Because I can probably eat anything, yes, really. I like to consider myself a sophisticated foodie, connoisseur of subtle flavors, one to only bring certified combinations and ideas to this space, but hunger and laziness, to go to the store for missing ingredients, get in the way. Not today though. I went out and bought carrots especially for you.
It lacked something at the time, so I added the roasted carrots and some parmesan at the end, a lot of black pepper and green onions. The carrots don’t need a long time in the oven, I like them to remain somewhat crunchy but add that deep roasted flavor. Another aside note, I never make vegetable soup without roasted carrots anymore, they just add a perfect something to it, like celery.
Anyway, not only did he leave with the pasta in his belly, he also took home the rest of the raspberry apple crostata and cheese scones I had finished baking right before the pasta. That recipe coming very soon.
This is a great recipe to use leftover cooked pasta. Don’t go heavy on the salt at the beginning, since both the miso and bacon are already salty.
For the carrots:
- 2 medium carrots
- Olive oil
- Salt and black pepper
For the pasta:
- 4 oz 115g thick cut bacon
- 1 large green onion
- 2 Tbs miso paste (I use dark)
- 4 cups cooked short pasta (such as fusilli, al dente)
- Salt and freshly ground black pepper
- Handful of chopped parsley
- 4 Tbs grated parmesan
- For the carrots:Preheat oven to 350ºF /180ºC.
- Peel and cut the carrots in small chunks. Scatter them in an oven tray, drizzle some olive oil on top, season with salt and pepper and roast for about 20 minutes, until tender but still crunchy.
For the pasta:
- Cut the bacon in small pieces and finely slice the green onion.
- Heat a skillet with 2 inch sides over low heat, add the bacon and cook slowly until most of the fat is rendered. If it’s still dry, add a few tablespoons olive oil.
- Add ¾ of chopped onion to the pan. Cook for a minute stirring once.
- Add miso and stir to mix. Add about ¼ cup hot water and mix so that it makes a sauce. Add the carrots and the cooked pasta. If it’s too dry add a couple more tablespoons of hot water. Don’t cook it too much so the pasta remains al dente. Taste and add salt and black pepper to taste.
- Transfer to the serving plate or plates. Sprinkle with chopped parsley, remaining green onion and grated cheese. Drizzle with extra olive oil if you want.
- Eat immediately.
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