The Umami Pasta

There is a lot of layering of different flavors here in this dish. It’s a great bowl of pasta for those days when you need something comforting and warm inside your stomach. Great for those rainstorm days in front of a crackling fire. It uses a technique that, if you don’t pay attention, might burn the pasta. As long as you keep the dish moving, you won’t burn it. There are a lot of components here, but the addition of every ingredient creates a savory bite. I hope you love this recipe as much as I enjoyed developing it.

Ingredients:

1 serving spaghetti

Extra virgin olive oil, for pasta water

Iodized salt, for pasta water

1/2 cup extra virgin olive oil

1/2 cup shaved Parmesan

1/4 cup Worcestershire sauce

2 tablespoons Nutritional yeast

1/2 teaspoon Anchovy paste

Freshly cracked pepper

Iodized salt

1/8 cup crumbled feta

1 tablespoon Chia seeds

Alfalfa sprouts, for garnish

Directions:

Set a pot of water on to boil. Once boiling, add the spaghetti. Immediately after, add a drizzle of olive oil and the iodized salt. 

Wait until the pasta is just about to become soft. Drain all of the water. Set the pot back on the stove on low. Add the pasta. Then, add the Worcestershire sauce and the olive oil. Stir with large spoon until all pasta is coated. Put a lid on the pot for about a minute. Add in Parmesan. Stir it until the parmesan starts melting. Cover with lid. Wait thirty seconds. Add in the nutritional yeast, anchovy paste, and freshly cracked pepper. Stir until you’re sure all of the ingredients are covering the pasta. Cover for about a minute.

Remove from heat. Add to single bowl to eat from.

Crumble in the feta. Stir until feta can be found throughout the bowl. Sprinkle on chia seeds. Add alfalfa sprouts for garnish. Consume immediately.

Serving Suggestions:

Chardonnay, pilsner, cucumber water.