Categories: Pasta

Ingredients

• 8 oz. uncooked casarecce pasta
• 1 1/2 cups whole milk, divided
• 1/4 cup all-purpose flour
• 3 tbsp plus 2 tsp white miso
• 1 1/2 cups chicken stock
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 3 cups multicolored grape tomatoes
• 2 tsp chopped fresh thyme
• 3 garlic cloves, sliced
• 6 oz. pkg. baby spinach
• 2 oz. fresh mozzarella, diced and divided

Directions

1. Cook pasta as directed; drain.

2. Place 1/2 cup milk in a bowl; whisk in flour and miso until smooth. In a saucepan, bring stock and remaining 1 cup milk to a boil over high. Whisk in flour mixture, reduce heat to medium, and simmer until slightly thickened, 4-5 minutes. Add pepper.

3. Heat oil in a skillet over high. Add tomatoes, and cook, stirring occasionally, until slightly blistered and beginning to pop, 2-3 minutes. Add thyme and garlic; cook 1 minute. Add spinach; cook, stirring constantly, until wilted, 2-3 minutes. Remove from heat. Add cooked pasta, sauce, and half of cheese to skillet; toss to combine. Serve in shallow bowls and top evenly with remaining cheese.

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