Nasu Miso Pasta

Nasu Miso Pasta is a delightful fusion dish that combines the rich umami flavor of miso with tender sautéed eggplant, creating a uniquely satisfying vegetarian meal. Served over al dente pasta, each bite bursts with the savory essence of Japanese ingredients.

Ingredients

• Spaghetti - 200 grams
• Eggplant - 1 medium (about 250 grams)
• Miso paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Mirin - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Green onion - 2 stalks, chopped
• Vegetable broth - 150 ml
• Olive oil - 1 tablespoon
• Sesame seeds - 1 tablespoon
• Black pepper - to taste

Steps

1. Begin by cooking the spaghetti according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, slice the eggplant into 1 cm thick rounds and then cut them into bite-sized pieces.
3. In a large skillet, heat the olive oil over medium heat. Add the eggplant and sauté for about 5-7 minutes, until they are golden and tender.
4. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
5. In a small bowl, mix the miso paste, soy sauce, mirin, and vegetable broth until smooth.
6. Pour the miso mixture over the sautéed eggplant and stir well to combine. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
7. Add the cooked spaghetti to the skillet with the eggplant and toss to combine, ensuring the pasta is well coated with the sauce.
8. Drizzle the sesame oil over the pasta and mix again. Remove from heat.
9. Serve the Nasu Miso Pasta hot, garnished with chopped green onions, sesame seeds, and a sprinkle of black pepper.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• High in fiber, promoting digestive health.

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