Vegan
I was inspired by the New York Times Miso Pasta recipe but wanted to add my ChiVeg spin to it. This past year I have really gotten into cooking with miso beyond miso soup and have fallen in love with this incredible ingredient. It’s so versatile, tasty, and I love combining Italian and Japanese flavors! This recipe is also great for a weeknight when you don’t have that much time to cook and are looking for a quick, tasty recipe. See below for my Miso Sage Pasta Recipe! The sauce has a creamy texture but is still vegan!
If you try making any of these recipes, I would love if you could tag it on Instagram or FB @chivegfood!
Miso Sage Pasta Recipe
A quick, vegan, and flavorful combination of culinary backgrounds in this miso sage pasta recipe!
4
servings30
minutes40
minutesIngredients
- Pasta
8 oz linguine (Spinach linguine is what I use)
3 tbsp soy butter
1 tbsp olive oil
18 oz baby bella mushrooms (sliced, shiitake mushrooms are great too)
3cloves garlic (minced)
1/2 bag spinach (loosely chopped)
2 tsp rice wine vinegar
2 tbsp miso (mixed with a little bit of water ahead of time to prevent clumping)
1/2 cup pasta water
3 sage leaves (loosely chopped)
1stalk green onion (diced)
- Spices
2 tsp oregano
1 tsp red pepper flakes
salt/pepper to taste
- Optional Caramelized onions
1/2 golden onion (thinly sliced)
2 tbsp soy butter
salt to taste
Directions
- Prepare pasta according to directions but don’t forget to keep the pasta water after it’s done cooking.
- Chop all your veggies. In a small bowl or cup mix your miso with water to prevent clumping.
- If you are making the optional caramelized onions, in a smaller pan, heat up the soy butter on medium heat, add your onions, sprinkle with salt, and sauté on low-medium heat for 10 minutes. Put aside.
- Heat up 2 tbsp of soy butter in a deep frying pan on medium heat. Add your mushrooms, sauté for 2 minutes, then add your garlic, spinach, red pepper flakes, oregano, and salt/pepper. Sauté for 2 more minutes.
- If your soy butter has dissipated, then add some olive oil to keep it moist. Turn heat on low. Add rice wine vinegar, then the miso water mixture, stir till solidified.
- Add the sage, pasta water and 1 tbsp of soy butter. Then mix with the miso butter sauce and veggies. Add in your optional caramelized onions. Garnish with green onion.
Notes
- You can easily double this recipe for more people.
- Want more veggies? Add some mini asparagus, olives and broccoli.
- Want to thicken your sauce? Add some nutritional yeast, vegan parmesan or regular parmesan if you eat dairy.
- I think fettuccini/linguine noodles work best for this but this can easily be made with spaghetti or other types of pasta.
- The caramelized onions add a nice smoky flavor but you can also try adding vegan bacon – be careful though because the miso already is salty and you don’t want the vegan bacon to make it too salty.
- Want it saucier? Add more soy butter, rice vinegar, and miso-water to your dish – whisk it in.
Hungry for more? See here for more tasty recipes!
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