Obscenely garlicky miso spaghetti

A bold comfort food you didn't know you needed 🍝

At first glance, this pasta looks innocent enough. But don’t get it twisted (ha, pasta pun): it is not for the faint of heart.

This new miso pasta is extremely garlicky, peppery, and finished with fragrant raw scallions. Every strand of the silky spaghetti is coated in spicy, savory goodness, making it a bold comfort food you didn’t know you needed. It’s my new favorite for those nights when I feel a bit kicked around by the world and just want to disassociate – on the couch, in front of the TV, with a big bowl of pasta.

The inspiration for this recipe came from three places. First, Kenji López-Alt’s Vietnamese-American garlic noodles, which is where I got the audacity to use such an obscene amount of garlic (basically a full head) in a single dish. His recipe, though, originated from classic Italian aglio e olio (pasta with garlic and olive oil). Lastly, using coarse black pepper as a primary flavoring is borrowed from cacio e pepe, a popular Roman pasta.

What sets this 6-ingredient miso pasta apart is that it’s totally vegan – no butter, cheese, eggs, or fish sauce needed. The easy sauce relies on the emulsion of olive oil and starchy pasta water to help the garlic-miso mixture adhere to the noodles…

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