In this recipe, white miso paste gives this comfort meal a savory punch of umami and a slight funk to the smooth, creamy sauce studded with our tender bok choy. This sauce is perfect for Sfoglini pasta, but we can also imagine this decadent sauce drizzled over a plate of steamed broccoli or cauliflower.
2 heads Local Roots bok choy
2 cloves garlic
2 Tbsp. Local Roots unsalted butter
2 Tbsp. Local Roots all purpose flour
1 ½ cups Local Roots whole milk
2 Tbsp. white miso
1 cup cheddar cheese, shredded
2 cups Local Roots cavatelli
Salt for pasta water
1. Cut the base of the bok choy at its root, so that its leaves separate. Wash each leaf individually, then slice thinly. Peel and mince garlic.
2. Start a large pot of salted water boiling. In a medium saucepan, melt 2 Tbsps. butter.
3. Sauté minced garlic and bok choy in butter for 5-7 minutes over medium-high heat, or until the bok choy has released most of its water. Add in 2 Tbsps. flour and cook until flour is toasted, about 2-3 minutes.
4. Gradually add in whole milk a splash at a time, stirring constantly to prevent lumps. When milk is added and the sauce is smooth, stir in 2 Tbsps. white miso.
5. When water is boiling, add in the pasta, stirring occasionally to prevent sticking.
6. Sprinkle in shredded cheese, stirring after each addition to create a smooth sauce.
7. When pasta is 1 minute from al dente, reserve 1 cup of pasta water, then drain the pasta. Add drained pasta to cheese sauce, then stir. Cook for another 1-2 minutes, until sauce is thickened enough to cling to each noodle. Serve.
Recipe by Local Roots contributor Irena Huang / @irena__huang
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