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!
Hungry for more? See here for more tasty recipes!
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