Vegan Nasu Pasta

Vegan Nasu Pasta is a delightful fusion of Japanese flavors and Italian pasta, featuring tender eggplant and a savory miso sauce. This dish is both hearty and satisfying, perfect for a quick weeknight dinner.

Ingredients

• Whole wheat spaghetti - 150 grams
• Eggplant (nasu) - 200 grams, diced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Miso paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Vegetable broth - 200 ml
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
3. Add the diced eggplant to the skillet and cook for about 5-7 minutes, stirring occasionally, until the eggplant is soft and golden brown.
4. Stir in the miso paste, soy sauce, and vegetable broth. Mix well and let it simmer for another 5 minutes until the sauce thickens slightly.
5. Add the cooked spaghetti to the skillet and toss well to combine, ensuring the pasta is evenly coated with the sauce.
6. Season with salt and black pepper to taste. Serve hot, garnished with chopped green onions and toasted sesame seeds.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• High in dietary fiber, promoting healthy digestion.

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