Miso Pasta

Miso Pasta is a delightful fusion dish that marries the umami flavors of Japanese miso with the comforting texture of pasta. This easy-to-make vegan recipe is perfect for a quick dinner, delivering both flavor and nourishment in every bite.

Ingredients

• Whole wheat spaghetti - 160 grams
• White miso paste - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh ginger - 1 teaspoon, grated
• Vegetable broth - 250 milliliters
• Soy sauce - 1 tablespoon
• Spinach - 100 grams, fresh
• Cherry tomatoes - 150 grams, halved
• Green onions - 2, sliced
• Toasted sesame seeds - 1 tablespoon
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to package instructions until al dente, about 8-10 minutes.
2. While the pasta is cooking, heat the sesame oil in a large skillet over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
3. Stir in the white miso paste, mixing well with the garlic and ginger, then slowly pour in the vegetable broth and soy sauce. Stir to combine and let simmer for 3-4 minutes.
4. Add the fresh spinach and cherry tomatoes to the skillet, cooking until the spinach wilts and the tomatoes soften, about 2-3 minutes.
5. Once the pasta is cooked, drain it and add it directly to the skillet with the miso sauce. Toss everything together until the pasta is well coated.
6. Serve the miso pasta in bowls, garnished with sliced green onions and toasted sesame seeds. Season with black pepper to taste.

Nutrition

• Calories: 420
• Protein: 15 g
• Carbs: 65 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from cherry tomatoes and spinach, promoting overall health.
• High in fiber due to whole wheat pasta and vegetables, aiding digestion.

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