Day 4 of my pinterest food challenge is complete! Last night I made Emily’s Vegetable Pasta with Miso Tahini Sauce, and it was fantastic. The only change I made was instead of Tahini I used peanut butter, mainly because I could not find Tahini in the store, but I wanted to save the extra calories too.
Ingredients (4 servings)
For the Pasta
- 1 pound pasta (I used spaghetti)
- 1 large red onion, diced
- 1 pint sliced crimini mushrooms
- 4 small zucchini, sliced
- 1 cup loose parsley leaves, minced
For the Sauce
- 1 tablespoon Earth Balance (or butter)
- 1/2 teaspoon minced garlic (1 clove)
- 1/4 cup white miso paste
- 1 tablespoon tahini
- 1 cup pasta water (reserved)
- Start by heating a large pot of water on the stovetop – bring to a boil for your pasta. Cook your pasta according to package directions.
- Mince about 1 cup of fresh parsley leaves and set aside to be used right before serving.
- Slice a large red onion into thin strips, and saute on medium heat until very soft. After the onions have cooked for about five minutes, add the mushrooms and zucchini – cook all vegetables until very soft and browned. Transfer vegetables to a large bowl.
- In the same saute pan, add 1 tablespoon Earth Balance (or butter) and heat over medium low heat until melted. Add garlic and saute until just browning.
- Add tahini and miso to the pan, and then carefully ladle some pasta water (which should be cooking by now), 1/4 cup at a time into the saute pan.
- Each time you add water, whisk the sauce together until combined – it will be very thick at first. Continue to add pasta water until you reach just about 1 cup, or your desired consistency. For a thicker sauce, use less (and for thinner, use more).
- Once your sauce is ready, drain pasta and add to the bowl with the vegetables. Add chopped parsley. Pour sauce on top and toss until well coated.
- Serve immediately, and enjoy!
Thank you so much Emily for sharing an amazing recipe!
Cheers! One more day of my challenge!