The buttered noodles you loved as a kid? This is their grown-up upgrade. With our Gluten-Free Fusilli, umami-packed miso, and brown butter, this dish tastes like you got it from an expensive restaurant...but it's also full of nostalgic flavor.
Cook the pasta: Bring a large pot of salted water to a boil and cook the gluten-free fusilli according to package directions. Reserve ¼ cup of the pasta water, then drain.
Brown the butter: In a large pan over medium heat, add the butter and gently swirl the pan as it melts and browns, watching closely to avoid burning.
Build the sauce: Add the cooked fusilli to the pan and toss to coat in the brown butter. Stir in the miso paste until melted, then add a splash of the reserved pasta water to loosen and emulsify the sauce.
Season: Add salt, pepper, freshly grated Parmesan, and half of the chopped chives. Stir until glossy and well combined.
Serve: Plate while hot and finish with the remaining chives and extra Parmesan, if desired.
