Lea Edelson is a personal chef based in the Catskills. She holds public dinner special popups at the Belvedere Inn in Stamford, New York, and occasionally takes catering gigs and private clients.

Her Instagram is @leaedelson, where you can see her event postings, as well as many recipes and projects she’s working on.

A creamy savory pasta dish. You can omit the egg yolk to make it vegan!

Ingredients:

1 white onion, sliced

2 cloves garlic, sliced or minced

3-4 scallions, sliced

2 tablespoons white miso paste

1 egg yolk

Long pasta of your choice

3-4 tablespoons olive oil

Small splash soy sauce

Scallions, sliced (for garnish)

Instructions:

Preheat olive oil in a metal pan on medium heat.

Start cooking pasta in decently salted water.

Add onions, garlic, the white parts of scallions and a little splash of soy sauce. Cook until the onions start to turn golden brown.

Add ⅓ cup pasta water to the onions to deglaze.

Blend the onions and pasta water with miso paste (you can use a regular blender or nutribullet, or transfer contents into a tall jar or quart container and use an immersion blender).

Once the sauce is blended smooth, quickly whisk in the egg yolk.

Drain the pasta, add it back to the pot and pour in the sauce. Mix well, adjust salt to taste and serve immediately.

Top with sliced scallions (green parts) and a scrunch of black pepper.