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Some days you just need an easy, comforting meal after a long day at work. Well, this one works quite well if you ask me. It’s nourishing, doesn’t require too much fiddling with and it only takes about 25 minutes from start to finish. Also, butter beans are a great source of vitamin B9 (folate), iron and zinc so if you are in the Hashimoto disease club you should definitely add them to your diet as we are more prone to be deficient in exactly those nutrients. Leftovers heat pretty well in the microwave the day after so you can always pack them for next day’s lunch. If you have any leftovers that is, as this flavour combination is truly addictive.
Miso paste
Miso paste is a super food that you will fall in love with if you haven’t already! It originates from Japan known for their citizen’s longevity so it is a good reason to add it to your diet if you ask me. It may:
- support your immune system
- promote gut health
- add several vitamins to your diet (manganese, copper and zinc just to mention few)
- top up your intake of probiotics
I am using white miso which is the sweetest type but feel free to experiment with other types.
You can buy in Asian shops, bigger supermarkets or get in online using my link
Side note for people with Hashimoto disease
It’s quite common for people with Hashimoto disease to have gluten intolerance so please observe your reactions and avoid any food that is making your body upset. At the moment of writing I personally have no problem with wheat products but it might change in the future as the condition progresses.
Soy in small quantities also doesn’t affect me whilst the tiniest amount of broccoli gives me very immediate and unmistakable reactions.
Quick miso pasta
Ingredients
- 200 g pasta of your choice
- 10 g butter or oil to keep it vegan
- 1 small onion
- 100 g mushrooms optional
- 2 cloves garlic
- 1 tin butter beans including the liquid!
- 100 ml double cream swap to vegan double cream if you want
- 1 tbsp miso paste
- ground black pepper
Possible garnish
- spinach
- parsley
- hard cheese skip for vegan option
Instructions
- Put pasta in the boiling salty water and cook until al dente or to your preference. Drain and keep on the side. You can run cold water through it to stop the cooking process.
- Melt the butter on medium heat and add onions. Cook them for about 8 minutes until caramelised. Add in mushroom, cook for about 3 minutes, then add garlic, miso paste and continue cooking until fragrant (about a minute). Add beans with the liquid from the tin, double cream (and spinach if using) and cook until thickened for about 10 minutes. Mix with cooked pasta. Garnish with hard cheese or just black pepper if you want to keep it vegan.
Little side note: you might want to choose pasta that reheats a little better than tagliatelle or spaghetti. I would opt for conchiglie but any shorter, more dense pasta will make for a nicer experience when you are ready for round two of this dish. Alternatively, make the sauce in advance but reserve cooking pasta for very last minute. This way you get the best of both worlds- maximum flavour with minimum amount of work.
If you are planning on freezing the sauce, make sure to use double cream- if you opt for a lighter version it will most likely split when you thaw it. Unfortunately this is a comfort food recipe and it requires a little bit of fatness for best results. Feel free to go for single cream if you are not planning on freezing it.
I hope you enjoy it, let me know if you made it! 🙂
