Shells with miso butter and scallions [Asha Loupy] from Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People (page 42) by Dan Pashman

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Notes about this recipe

  • Eat Your Books

    Can substitute yellow miso for white miso.

  • matthew596003 on June 03, 2026

    This was less sesame/miso/onion tasting than I expected and much more of just a deeply flavored mac and cheese. It was fantastic. I added peas, which I recommend, but would also consider adding asparagus or broccoli.

  • jenmacgregor18 on September 15, 2024

    This is quick & good. I added green peas and would do that again. Update: I added a bit more parm and it went from good to great for me.

  • Pandan on May 24, 2024

    This was easy to prepare and especially nice with the roasted sesame on top. I only had 8 scallions and half the amount of Parmesan, but used some more pecorino instead. Came out really delicious!

  • selena__rhea on May 03, 2024

    We loved this. Made exactly as written using medium pasta shells. Only thing I would change would be to use non-stick pot for final stir so parm doesn’t stick to bottom

  • jdejong on March 25, 2024

    I used Conchiglie pasta in place of the small shells. I quickly blanched some broccolini and stirred into the pasta at the end along with the cheese. I used Dandelion Leek miso from South River. The combination of miso and sesame oil was delicious. Looking forward to trying more unusual flavor profiles with the recipes in this book.

  • cbrowne on March 22, 2024

    Made with shallots instead of scallions as that was what I had on hand. Good, not too rich, quite flavourful. Pasta scales down for 1 person well - given the butter sauce it likely would not reheat well. Recommend serving with a salad, quick pickles, or something else acidic.

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