A hearty vegetarian pasta with charred mushrooms, beets, and chickpeas bound in a miso-enriched sauce.
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| prepBring a large pot of salted water to a boil for pasta | ||||||
| 6 oz. / 170 g shiitake mushrooms, stems removed | Pulse mushrooms until pea-size | Mix in Aleppo pepper & miso | Sauté ragù in oil 15–20 min until charred & crumbly | Add 1½ cups pasta water & ragù, reduce to low | Transfer pasta to skillet, toss with Parmesan & pepper | Divide among bowls, top with pepper & Parmesan |
| 1 small beet with greens, scrubbed, chopped | Pulse beet, greens, shallot & garlic until coarse | |||||
| 1 large shallot | ||||||
| 3 garlic cloves | ||||||
| 1 15-oz. / 425 g can chickpeas, rinsed, patted dry | Pulse chickpeas to breadcrumb consistency | |||||
| 1 tsp. Aleppo-style pepper or other mild chile flakes | ||||||
| 2 Tbsp. white miso (for the ragù base) | ||||||
| 80 ml vegetable oil | ||||||
| Kosher salt | ||||||
| 12 oz. / 340 g spaghetti or other long pasta | Cook pasta 3 min less than package directions | |||||
| 2 Tbsp. extra-virgin olive oil | Heat olive oil & butter, cook sliced garlic & miso 2 min | |||||
| 2 Tbsp. unsalted butter | ||||||
| 2 garlic cloves, thinly sliced | ||||||
| 2 Tbsp. white miso (for the miso butter) | ||||||
| 1 oz. / 30 g Parmesan, finely grated (about ½ cup), plus more for serving | ||||||
| Freshly ground pepper | ||||||
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