Creamy pasta bake with miso, maple syrup, and golden cheese. Satisfying comfort dish for any occasion.
# What You'll Need:
→ Pasta
01 - 12 oz penne or rigatoni
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tablespoons white miso paste
06 - 2 tablespoons maple syrup
07 - 2 cups whole milk
08 - 3/4 cup plus 2 tablespoons vegetable broth
09 - 1 tablespoon soy sauce
10 - 1/2 teaspoon freshly ground black pepper
→ Cheese & Topping
11 - 1 cup grated Gruyère or sharp cheddar cheese
12 - 1/3 cup grated Parmesan cheese
13 - 1 cup panko breadcrumbs
14 - 1 tablespoon olive oil
15 - 2 tablespoons chopped parsley, optional
# Steps to Follow:
01 - Preheat oven to 400°F (200°C). Grease a large baking dish.
02 - Cook pasta in salted boiling water for 2 minutes less than package instructions. Drain and set aside.
03 - In a saucepan over medium heat, melt butter. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute.
04 - Stir in white miso paste and maple syrup. Cook for 1 minute until aromatic.
05 - Gradually whisk in whole milk, vegetable broth, soy sauce, and ground black pepper. Simmer, stirring occasionally, until slightly thickened, about 5 to 7 minutes.
06 - Remove saucepan from heat. Add grated Gruyère or cheddar and half of the Parmesan cheese, stirring until melted and smooth.
07 - Add drained pasta to the sauce and mix thoroughly to coat evenly. Transfer to prepared baking dish.
08 - In a small bowl, toss panko breadcrumbs with olive oil and remaining Parmesan cheese. Distribute topping evenly over pasta.
09 - Bake uncovered for 20 minutes, or until golden and bubbling.
10 - Let the baked pasta rest for 5 minutes before serving. Garnish with chopped parsley if desired.
