Pasta with miso cream sauce recipe

Ingredients

• 8 oz uncooked casarecce pasta
• 1½ cups whole milk, divided
• ¼ cup all-purpose flour
• 3 Tbsp plus 2 tsp white miso
• 1½ cups unsalted vegetable stock (such as Swanson)
• ½ tsp black pepper
• 1 Tbsp olive oil
• 3 cups multicolored grape tomatoes (about 10 oz)
• 2 tsp chopped fresh thyme
• 3 garlic cloves, sliced
• 1 (6-oz) pkg. baby spinach
• 2 oz fresh mozzarella cheese, diced (about ½ cup) and divided

1. Cook pasta according to package directions, omitting salt and fat; drain pasta.
2. Place ½ cup milk in a bowl; whisk in flour and miso until smooth. In a saucepan, bring stock and remaining 1 cup milk to a boil over high. Whisk in flour mixture, and reduce heat to medium; simmer until slightly thickened, 4 to 5 minutes. Add pepper.
3. Heat oil in a skillet over high. Add tomatoes, and cook, stirring occasionally, until slightly blistered and beginning to pop, 2 to 3 minutes. Add thyme and garlic; cook 1 minute. Add spinach; cook, stirring constantly, until wilted, 2 to 3 minutes. Remove from heat. Add cooked pasta, sauce, and half of cheese to skillet; toss to combine. Serve in shallow bowls, and top evenly with remaining cheese.