This Miso Pasta with Spring Vegetables is a delicious fusion of Japanese and Italian flavours, perfect for a light yet satisfying meal. The umami-rich miso sauce coats the pasta, while fresh seasonal vegetables add vibrant colour and a bit of crunch. Quick and easy to prepare, this dish is ideal for busy weeknights or lunch. With its creamy texture and bold flavours, this recipe is perfect if you’d like a plant-based twist on a classic pasta dish.
Miso Pasta: The Perfect Fusion of Japanese & Italian Flavours
This miso pasta combines umami-rich Japanese miso paste with the simplicity of Italian pasta. The pasta and vegetables are tossed in a light creamy sauce made with butter, miso, and some of the pasta cooking liquid. I like to serve this dish topped with a sprinkle of fresh parsley and some shaved parmesan.
Satisfying and delicious, this dish is perfect for a quick and easy dinner or lunch. It takes about 15 to 20 minutes to make, and you can mix and match the vegetables with pretty much anything seasonal you have at hand.
You can easily make this miso pasta vegan by swapping the butter and parmesan for dairy-free alternatives.
For a protein boost, I am adding borlotti beans. Creamy and slightly sweet they have a yummy nutty flavour. Their pinkish-brown speckled skin contrasts nicely with the green vegetables. You can swap them for cannellini beans or even chickpeas.
If you are looking for additional pasta recipe inspiration, try my leek pasta recipe. With hints of fennel, it is perfect for any night of the week. At this time of the year, I also like making my grilled asparagus salad or my asparagus bruschetta.
This recipe was inspired by this Five-Ingredient Creamy Miso Pasta Recipe from NYT Cooking.
For something a bit different and equally delicious, try my Miso Aubergines with Soba Noodle Salad, Gochujang Pasta or my Yaki Udon Noodles.
Watch how to make this miso pasta recipe
In this post
How to make this miso pasta recipe
Ingredients needed (and substitutions):
- Pasta of choice (I am using mafalda corta, but spaghetti, linguine, fettuccine, or rotini work perfectly too)
- asparagus
- frozen peas (if using fresh peas just add them last and cook them for a minute or so)
- butter (dairy or non-dairy)
- white miso
- borlotti beans (cannellini beans, butter beans, or chickpeas work well too)
To serve:
- parsley
- Grated cheese of choice (parmesan cheese, vegan cheese, or nutritional yeast)
Step 1: Cook the pasta and vegetables
First, you will need to cook some pasta in salted water. When the pasta has 5 minutes left to cook, add the asparagus and peas. Cook until the vegetables are done and the pasta is al dente.
Drain the pasta, reserving 300ml (US 1 ¼ cup) of the cooking liquid. Set aside.
Step 2: Make the sauce
To make the sauce, melt the butter over medium-high heat in a large pan. Whisk in the miso, followed by the reserved cooking liquid. Whisk vigorously for a minute or so until the sauce is completely blended and starts to thicken slightly.
Step 3: Serve this miso pasta dish
Toss the drained pasta, vegetables, and beans in the miso sauce and stir until everything is well combined. Serve straight away topped with chopped parsley and your grated cheese of choice.
Storing and Reheating Your Miso Pasta
Storage:
- Allow pasta to cool completely before storing
- Place in an airtight container and refrigerate for up to 3-5 days
Reheating:
- Stovetop Method
- Place pasta in a pan over medium-low heat
- Add a splash of water to revive the sauce
- Stir gently until heated through, adding more liquid if needed
- Microwave Method :
- Place a single serving in a microwave-safe bowl
- Add a tablespoon of water
- Cover and heat in 30-second intervals, stirring between each
I hope you enjoy this miso pasta with spring vegetable recipe as much as we do. If you make this recipe, don’t forget to tag me on Instagram!
Miso Pasta With Spring Vegetables
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 290 g dry pasta
- 1 tsp salt
- 150 g asparagus, cut into 5-cm (2-inch) chunks
- 140 g frozen peas
- 90 g butter
- 3 Tbsp white miso
- 400 g can borlotti beans, rinsed and drained
TO SERVE
- Chopped parsley
- Grated cheese of choice (parmesan cheese, vegan cheese, or nutritional yeast)
Instructions
- Heat a large pan filled with water over medium-high heat.
- When boiling, salt the water.1 tsp salt
- Add the pasta and cook according to the packet instructions.290 g dry pasta
- When the pasta has 5 minutes left to cook, add the asparagus and peas.150 g asparagus, cut into 5-cm (2-inch) chunks, 140 g frozen peas
- Cook until the vegetables are done and the pasta is al dente.
- Drain the pasta, reserving 300ml (US 1 ¼ cup) of the cooking liquid. Set aside.
- Melt the butter over medium-high heat in a large pan.90 g butter
- Whisk in the miso, followed by the reserved cooking liquid. Whisk vigorously for a minute or so until the sauce is completely blended and starts to thicken slightly.3 Tbsp white miso
- Add the drained pasta and vegetables, followed by the beans to the pan.400 g can borlotti beans, rinsed and drained
- Toss in the miso sauce until everything is well combined.
- Serve straight away topped with chopped parsley and your grated cheese of choice.Chopped parsley, Grated cheese of choice (parmesan cheese, vegan cheese, or nutritional yeast)
Video
Nutrition
Find this recipe online:
Miso Pasta With Spring Vegetables
https://theflexitarian.co.uk/recipe-items/miso-pasta-with-spring-vegetables/
I cannot wait to see your posts!
Other things you might enjoy
Sounds delicious. Cannot wait to try it!