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2 to 3
1/2 pound dry spaghetti
3 cups chopped summer squash (discard seeds if they are developed)
2 Tbsp chopped toasted pine nuts (optional)
2 Tbsp grated hard cheese (Parmigiano, Pecorino, or a mix)
1 Tbsp Shabazi N38
Boil 4 quarts of water with 2 Tbsp sea salt (double this if you use a light and flaky salt like kosher salt).
Add the pasta and give it a good stir to submerge everything.
In a large skillet heat 2 Tbsp olive oil over medium-high heat. Cook the squash, stirring occasionally, until softened and browned in places (about 7-8 minutes). Turn off the heat.
Drain the pasta, reserving a cup of the cooking water.
Mix the pasta in with the vegetables, add the pine nuts (if using), cheese, and Shabazi and stir well to combine, adding the pasta water bit by bit, just until you form a smooth sauce that coats the pasta.
Plate and garnish with a bit more Shabazi and or olive oil, if desired.
Instead of hard cheese you can use white or red miso (2 teaspoons should be plenty).
For a sweeter flavor try sautéing a small onion, minced fine, before adding the squash.
Not a fan of heat? Try using our Izak N.37 blend instead of Shabazi.
Food images and recipe © Christian Leue
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