Dinner, Lunch, Miso, Mushrooms, Recipes

Miso Sage Pasta Recipe

1 comment

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

A quick, vegan, and flavorful combination of culinary backgrounds in this miso sage pasta recipe!
Prep Time10 mins
Cook Time30 mins
Course: dinner, lunch, Main Course
Cuisine: Asian, fusion, Italian, Japanese
Keyword: miso pasta, miso sage pasta
Servings: 2 people

Ingredients

  • 1 8oz bag linguine (Spinach linguine is what I use)
  • 3 tbsp soy butter
  • 1 tbsp olive oil
  • 1 8 oz baby bella mushrooms (sliced, shiitake mushrooms are great too)
  • 3 cloves 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)
  • 1 stalk 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

Instructions

  • 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.
Miso Sage Pasta Recipe!
Miso Sage Pasta Recipe!
And it's ready to eat!
And it’s ready to eat!

Hungry for more? See here for more tasty recipes!

One Comment

  1. Pingback: Vegan Mexican Pizza Recipe - ChiVeg

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