Why you will love this miso pasta
Made with pantry staples, like pasta, miso, and peanut butter Using frozen vegetables eliminates the need for any prep work (hallelujah!) Quick and easy Nutritious – Getting a well-balanced meal on the table couldn’t be easier! This dish delivers protein, vegetables, energy, healthy fats, and even gut-promoting probiotics. Highly customizable – Apart from the miso sauce, you can easily vary up the pasta, vegetables, and protein source. It’s also a great way to repurpose leftovers.
And if you are looking for another easy Asian-inspired pasta recipe, you must try this Thai red curry pasta. Want more ways to use miso? Then try this miso tofu and miso aubergine or eggplants!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Miso paste – A little goes a long way in infusing so much umami. Be sure to purchase white miso paste, which is lighter and sweeter in flavor, rather than red miso and look for reduced sodium, especially if intending to share with your baby or toddler. Peanut butter – It’s the perfect complement to miso paste as it helps balance the salty flavor of miso. It also helps make the sauce creamy and nutty. You can also use tahini (equally delicious). Sesame oil – this is a key ingredient! Frozen vegetables – This freezer staple is just as nutritious as its fresh counterparts. I like to use Asian blends, like stir fry vegetables or fresh or frozen broccoli and carrot blend.
Choosing the Best Pasta
You can make this creamy miso pasta with rice noodles, soba noodles, spaghetti, or even shorter pasta shapes like macaroni, penne and fusili. While I like the flavor of whole wheat pasta, I wanted to mention that the husband thinks the miso sauce tastes more pronounced when tossed with regular pasta.
Step-by-Step Instructions
Tips for Success
Serving Suggestions
While I like to use frozen edamame for ease and convenience, you can totally use any cooked or leftover protein of choice, such as tofu, chicken, and salmon. You can also add whatever vegetables you wish! Feel free to use fresh vegetables, like bell pepper and cucumber, if you prefer. For babies, use a shorter pasta, like fusili, so it’s easier to eat. And be sure to cook the vegetables until very soft, so account for extra cooking time. Flatten the edamame. For toddlers, you can serve as is. Using kitchen scissors, cut any long noodles into shorter strands to make them easier to eat. And if your child does not like mixed foods (yet!), which is actually very common, try serving deconstructed as you see pictured here.
Storage
If using rice noodles, I recommend storing the miso sauce separately from the noodles for best texture experience. Transfer to an airtight container and store in the refrigerator for up to 4 days. Enjoy cold or reheat briefly in the microwave or a skillet with a splash of water.
More Pasta Recipes
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