Miso Pasta With Spring Vegetables
This miso pasta combines umami-rich Japanese miso paste with the simplicity of Italian pasta. Satisfying and delicious, this dish is perfect for a quick and easy dinner or lunch.
Equipment
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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)
Nutrition
Serving: 1servingCalories: 575kcalCarbohydrates: 79gProtein: 20gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 1556mgPotassium: 616mgFiber: 12gSugar: 5gVitamin A: 1125IUVitamin C: 17mgCalcium: 80mgIron: 4mg