Creamy Miso Bolognese: A Delicious Twist on Classic Pasta

Experience a delicious twist on traditional pasta with this Miso Bolognese, combining umami and creamy coconut milk for a quick weeknight meal.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: dinner

Cuisine: Italian, Japanese

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons vegetable oil substitute with olive oil if desired
1 cup onions, finely chopped
1 cup celery, finely chopped
1 cup carrots, finely chopped
3 cloves garlic, minced

For the Protein

1 pound ground beef can substitute with ground turkey, lentils, or mushrooms for vegetarian option

For the Sauce

0.5 cup dry sherry can replace with red wine or omit
3 tablespoons white miso paste adjust according to saltiness of miso used
1 cup low-sodium chicken broth use vegetable broth for vegetarian version
1 cup coconut milk provides creaminess

Final Touches

to taste freshly ground black pepper
8 ounces fettuccine can substitute with gluten-free pasta
1 bunch chives, for garnish can also use sesame seeds or crispy fried shallots

Equipment

large pot

Method

Step‑by‑Step Instructions for Miso Bolognese

Heat the oil and sauté onions, celery, and carrots for 5 minutes until softened.
Add minced garlic and sauté for another minute until fragrant.
Stir in ground beef and cook for 8-10 minutes until browned.
Deglaze with dry sherry, simmer for 8-10 minutes until reduced.
Combine chicken broth and miso paste in a bowl, then add to the pot.
Let the sauce simmer on low heat for 10 minutes.
Incorporate coconut milk and season with black pepper, cooking for another 10 minutes.
Cook fettuccine in salted water, then drain and reserve pasta water.
Combine the cooked fettuccine with the Miso Bolognese sauce.
Serve with chives and optional garnishments.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Adjust seasoning after adding coconut milk as miso is already salty. Store leftovers in an airtight container for up to 3 days.

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