3 tbsp cornstarch (Unless you’re making it with a proper Sauce Mornay, which I did not do. Use flour if you do this)
2 tbsp salted butter
2 tbsp (heaping) red miso paste
Szechuan pepper, black pepper, garlic powder, and salt, to taste
Cook penne, mushrooms, and chili peppers together in salted water until the noodles are Al dente (7-8 minutes). Strain the mix, pick out and discard the chilis.
Melt butter in the pot
Mix cold milk and cornstarch until smooth and combine with butter. Add miso paste and whisk in. DO NOT BOIL.
3 Comments
Nice! Got a recipe you want to share?
This looks so yum
Recipe:
Ingredients:
1/2 c penne pasta
1/3 c dried shiitake mushrooms
1/4 c dried whole chili peppers
1/4 c cheddar cheese
1 c whole milk
3 tbsp cornstarch (Unless you’re making it with a proper Sauce Mornay, which I did not do. Use flour if you do this)
2 tbsp salted butter
2 tbsp (heaping) red miso paste
Szechuan pepper, black pepper, garlic powder, and salt, to taste
Cook penne, mushrooms, and chili peppers together in salted water until the noodles are Al dente (7-8 minutes). Strain the mix, pick out and discard the chilis.
Melt butter in the pot
Mix cold milk and cornstarch until smooth and combine with butter. Add miso paste and whisk in. DO NOT BOIL.
Incorporate pasta, mushrooms, cheese, and spices.
Serve and enjoy!