How do I make this dish gluten-free?

To make this meal gluten-free, use gluten-free pasta. My favorite variety tends to either be the gluten-free lentil pasta by Barilla or Jovial Foods . Also, make sure to swap the soy sauce for a gluten-free alternative.

Is miso paste healthy?

Miso paste is a Japanese fermented bean paste. Because of the fermentation process it may help with supporting a healthy gut thanks to the presence of probiotics . It also contains vitamins and minerals such as vitamin K, zinc and calcium . Lastly, it may help with supporting your immune system.

Can miso pasta be made ahead of time?

I would recommend making this dish fresh for the best creamy consistency. As pasta sits in sauce, it will absorb it and appear more dry. A quick solution is to make the sauce ahead of time and store in the fridge until ready to use.

How long does it last?

If you have leftovers or use for meal prep, feel free to store them in an airtight container for up to 4 days in the fridge . When ready to eat again, add back to a saucepan and rehydrate with a little vegetable broth or water and stirring until it is saucy again.

Spicy Miso Pasta - Plant Based RD

Name: Spicy Miso Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tbsp extra virgin olive oil; 8 oz of sliced mushrooms; 6 large cloves of garlic, finely minced; 1/2 tsp red pepper flakes, optional; 4 tsp soy sauce, divided; 2 tbsp nutritional yeast or 1/4 cup vegan parmesan***; 2 tsp cornstarch or 2 tsp tapioca flour; 3/4 cup unsweetened non-dairy milk (I prefer soy milk or cashew milk); 1 tbsp yellow miso paste; 1 lb (454 g) pasta + 1/2 cup reserved pasta water; Zest and juice of 1 medium lemon; 1/4 cup fresh parsley, roughly chopped; Salt & pepper to taste

Description

Creamy spicy miso pasta rich in umami flavor that comes together in 20 minutes. This dairy-free pasta is a great weeknight meal and tossed with fresh garlic and pan-fried mushrooms.

Ingredients

Scale

3 tbsp extra virgin olive oil
8 oz of sliced mushrooms
6 large cloves of garlic, finely minced
1/2 tsp red pepper flakes, optional
4 tsp soy sauce, divided
2 tbsp nutritional yeast or 1/4 cup vegan parmesan***
2 tsp cornstarch or 2 tsp tapioca flour
3/4 cup unsweetened non-dairy milk (I prefer soy milk or cashew milk)
1 tbsp yellow miso paste
1 lb (454 g) pasta + 1/2 cup reserved pasta water
Zest and juice of 1 medium lemon
1/4 cup fresh parsley, roughly chopped
Salt & pepper to taste

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Instructions

Bring a large pot of water to a boil and generously salt it. Cook the pasta according to package and reserve 1/2 cup of the pasta water before draining.
In a small bowl or blender combine 2 teaspoons of soy sauce and 2 tablespoons of oil along with the nutritional yeast, corn starch, milk, and miso. Whisk or blend until smooth and set aside.
To a separate large skillet set to medium heat, warm up 1 tablespoon of oil. Add in the sliced mushrooms in a single layer on the pan and allow to brown undisturbed for 3-4 minutes before flipping and continuing to cook on the other side to remove excess water.
Add a pinch of salt to the pan along with the minced garlic and red pepper flakes if using and continue to sauté until the garlic is fragrant, about 1 minute.
Add 2 teaspoons of soy sauce, toss to coat the mushrooms and once absorbed, remove the mushrooms from the pan.
Pour the reserved pasta water to the pan along with the blended miso sauce. Allow the sauce to come to a low simmer for 2-3 minutes then add in the drained pasta, stirring well to coat. Add the parsley, mushrooms, lemon juice and zest then stir once more before adjusting salt and pepper to taste then serve.

Notes

Blend the sauce if possible. The sauce comes out great either way, but blending all the ingredients in a small blender really helps to emulsify the oil throughout, which gives it the very thick creamy consistency we are looking for.

Salt your boiled water generously when cooking your pasta.

Reserve pasta water. The pasta water is starchy and helps to yield the perfect creamy sauce.

Your sauce will continue to thicken once removed from heat. The starches in the cornstarch and the pasta water will swell and thicken as it sits.

For the best mushroom texture, make sure that you do not overcrowd your pan with mushrooms. When spread out in a single layer, do not disturb the mushrooms and allow them to brown and release their moisture for a few minutes before flipping and repeating on the other side. This will prevent your mushrooms from getting rubbery.