Print

Creamy Garlic Scape Miso Butter Pasta Recipe with Crispy Panko and Poached Egg

creamy garlic scape miso butter pasta - featured image
Print Recipe

A comforting and creamy pasta dish featuring a miso butter sauce with fresh garlic scapes, topped with crispy panko breadcrumbs and a perfectly poached egg. Quick and easy to prepare, perfect for cozy dinners.

Ingredients

Scale
  • 8 oz (225 g) spaghetti or linguine
  • 6–8 garlic scape stalks, finely chopped (or 2–3 green onions or mild garlic cloves as substitute)
  • 4 tablespoons unsalted butter, room temperature
  • 2 tablespoons white miso paste
  • 1/4 cup (60 ml) heavy cream (can substitute with coconut cream for dairy-free)
  • 1/2 cup (about 50 g) panko breadcrumbs, plain or lightly toasted
  • 2 tablespoons olive oil
  • 4 large eggs, for poaching
  • 1 teaspoon lemon juice (optional)
  • Salt and black pepper, to taste
  • Fresh parsley or chives, chopped for garnish (optional)

Instructions

  1. In a small bowl, combine softened unsalted butter with white miso paste. Mix thoroughly until smooth and evenly blended. Set aside.
  2. Bring a large pot of salted water to a rolling boil. Add spaghetti or linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup (240 ml) pasta cooking water before draining.
  3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped garlic scapes and sauté for 2-3 minutes until softened but still bright green. Season lightly with salt and black pepper.
  4. In a separate small pan, toast panko breadcrumbs over medium heat, stirring frequently, until golden brown and crisp. Remove from heat and set aside.
  5. Lower heat under garlic scapes to medium-low. Add miso butter mixture and heavy cream to skillet. Stir gently until butter melts and sauce is creamy and smooth. Add reserved pasta water a tablespoon at a time if sauce is too thick. Cook about 4-5 minutes.
  6. Add drained pasta to skillet with sauce. Toss well to coat every strand. Adjust seasoning with salt, pepper, and lemon juice if desired. Keep warm on very low heat while poaching eggs.
  7. Fill a shallow pan with about 3 inches (7.5 cm) of water and bring to a gentle simmer. Add a splash of vinegar (optional). Crack each egg into a small bowl, then gently slide into simmering water one at a time. Poach for 3-4 minutes for runny yolk or longer for firmer yolk. Use slotted spoon to lift eggs out and drain.
  8. Divide pasta among four plates. Sprinkle toasted panko breadcrumbs generously on top, then place a poached egg over each serving. Garnish with chopped parsley or chives.

Notes

Keep heat medium-low when melting miso butter to avoid grainy texture. Do not overcook garlic scapes; they should remain crisp and bright green. Use fresh eggs for poaching and keep water at gentle simmer to avoid breaking whites. Toast panko slowly and stir frequently to prevent burning. Add pasta water to loosen sauce if needed. Store panko separately when reheating leftovers to maintain crunch.

Nutrition

Keywords: garlic scape pasta, miso butter pasta, creamy pasta, poached egg pasta, panko breadcrumbs, easy dinner, umami pasta

Find it online: https://lirafood.com/creamy-garlic-scape-miso-butter-pasta-recipe-with-crispy-panko-and-poached-egg-made-easy/