Esme posted this sauce last night over in the kitchen, and it's amazing.  Way easier to make than traditional nooch sauce but just as satisfying (it has its own awesome flavor going on).  Hope she doesn't mind me reposting her recipe here!

esme25 wrote:

i make a sauce for pasta that's equal parts:
tahini
miso
soy sauce
olive oil
nooch or mustard
lemon juice or vinegar
and a few cloves of garlic.
eta: if i have mirin i sometimes throw that in, too.

mix it all up and add to hot pasta.  it usually winds up being about 2 T. of each item.  sometimes i add some spinach or something.

i usually use the sweet white [miso], but any kind will work.

it's really good with any kind of green veggie thrown in (like spinach, arugula, brocolli, scallions - that kind of stuff).

eta: when i say 2 T. of each, i don't measure.  i get out my big soup spoon which i use interchageably with a tablespoon in non-baking recipes and use heaping tablespoons of everything.

and a quick trick.  since the sauce is so easy to make, i boil the pasta, drain it, put the pot back on the warm stove, make the sauce in there, then add the hot pasta back to it.  the heat of the pan and the pasta helps melt down the tahini and miso so that it works through the pasta better.

I used sweet white miso, tamari, dijon mustard, rice vinegar, and skipped the garlic.  Reason #4534 why this recipe is awesome:  you probably have all of the ingredients on hand and can use whatever types you want. 

lolo <3s esme.

eta: i made a half recipe and it coated one large serving of pasta just fine

Last edited by lolo (Wed 10/24/07 6:21 pm)