Miso Pasta with Roasted Vegetables

Match made in heaven! Miso from the Japanese cuisine and pasta from the Italian Kitchen.

Match made in heaven! Miso from the Japanese cuisine and pasta from the Italian Kitchen. My version is to use whole wheat pasta and add roasted vegetables to make it healthier.

Miso Pasta with Roasted Vegetables

Easy Miso paste Spaghetti with Roasted Vegetables

  • 200 gram Spaghetti
  • 1 Bell Pepper
  • 1 Red Onion
  • 1/4 Zucchini
  • 1/4 Eggplant
  • 300 gram Mushroom

Sauce

  • 3 tbsp White miso paste
  • Pasta water
  • Unsalted butter

Garnishing

  • Parmesan Cheese
  • Chopped parsley

  1. Cut the eggplant and zucchini into your desired size of cubes and the bell pepper and red onion into chunks. Put the vegetables in an oven dish and toss them in olive oil, salt and pepper.

  2. Preheat the oven and put the veggies inside for 15 minutes (200ºC or 400ºF).

  3. Cook the spaghetti according to package instructions until it's al dente (8-10 minutes). Put salt in the water.

  4. Cut the mushrooms in slices. Heat oil and unsalted butter over medium-high heat in a large skillet. Add the mushrooms when the butter is melted. Cook a few minutes until it's lightly browned.

  5. Add 3 tbsp miso paste into the mushrooms and stir.

  6. Add some pasta water when the mushrooms are covered in miso paste to make it a nice smooth sauce.

  7. Add the spaghetti directly into the skillet and mix it with the mushroom miso sauce.

  8. Mix the roasted vegetables with the pasta.

  9. Garnish with parmesan cheese and parsley.

  10. Enjoy! 🙂

  1. For a creamy sauce, you can mix the cheese with the sauce before adding the pasta.
  2. You can also use white spaghetti or another type of pasta. 
Hoofdgerecht
dinner, easy, miso, parmesan, pasta, spaghetti, vegetables, vegetarian

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