Alison Roman's Caramelized Shallot Pasta Recipe (without anchovies)
Alison Roman's caramelized shallot pasta recipe is made vegetarian/vegan using miso in place of anchovies, and loaded with robust umami flavor. It's a versatile and healthy pasta recipe that comes together in 30 minutes!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 216kcal
large skillet
large saucepan
- ¼ cup olive oil
- 6 large shallots, very thinly sliced
- 1 bunch Swiss chard (or your favorite greens), stems finely chopped and leaves thinly sliced
- 5 garlic cloves, minced
- 1 teaspoon red-pepper flakes
- ¼ cup miso paste
- 1 (6-ounce can) tomato paste (about ½ to ¾ cup)
- ¼ teaspoon black pepper
- 12 ounces pasta
- 1 cup fresh parsley, leaves and tender stems, finely chopped
- coarse sea salt
Heat olive oil in a large skillet over medium-low heat. Add shallots and cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, around 20 minutes. Add Swiss chard and garlic, and sauté for 5 more minutes.
Add red-pepper flakes and miso paste. Stir to combine, and cook about 2 minutes.
Add tomato paste and black pepper. Cook, stirring frequently, until the tomato paste has started to cook in the oil a bit, deepening in color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container (I recommend placing this in the freezer after it has completely cooled).
To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente. Transfer to skillet with remaining shallot mixture and 1 cup pasta water.
Cook over medium heat, using tongs to turn and coat pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced, 3 to 5 minutes.
Serve pasta garnished with parsley and flaky sea salt.
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- When cooking the shallots, be sure to cook them low and slow. You don't want to fry the shallots necessarily, but rather braise them in a sense. So keep your heat low and be patient; you will end up with sweet and tender shallots that will melt in your mouth.
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- Adding the cup of pasta water to your shallot sauce helps to make it extra creamy, so don't skip this step.
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- Coarse sea salt is to be added at the end of the dish, to your taste preference. Because miso/soy sauce, etc. is very salty, I prefer to add salt at the end of making this recipe, if necessary.
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- How to store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
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- How to freeze: To freeze half of the shallot pasta sauce, let it completely cool and then transfer to a freezer-safe bag. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
Calories: 216kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1094mg | Potassium: 572mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2535IU | Vitamin C: 34mg | Calcium: 72mg | Iron: 3mg