Saturday, July 25, 2015

miso butternut pasta

After roasting a butternut squash and eating one half in some power salad macro bowls, I knew the other half was destined for a pasta. But it wasn't until I was at the grocery store about to buy some vegetable broth (for the pasta sauce) that I realized I could probably just use miso broth. And I already had some miso paste in my fridge! Miso paste is great for adding tons of savory flavor to dressings, sauces, or soups. I just usually end up using it when making some sort of Asian style dish. But why not in an Italian dish? Globalization happening right in the kitchen.

miso butternut pasta
  • 2 cloves garlic
  • 1 small sweet onion
  • 2 Tbsp olive oil
  • 2 1/2 cups roasted butternut squash, cubed
  • 1/4 cup nutritional yeast
  • 1 cup hot water
  • 1 Tbsp white miso paste
  • your choice of pasta
  • something green to serve with it! I chose steamed broccoli

I roasted my butternut squash previously so it was ready and in the fridge, but it you haven't, this needs to be done first! Just cut squash into quarters and roast it on a baking sheet at 400 F until tender, about 40 minutes. When the squash is cool enough, peel away the skin and cut into cubes.

Dice the onion and garlic and saute in olive oil until soft.

Combine the hot water and miso paste in a bowl and whisk to combine.

In a high speed blender combine prepared squash, onions and garlic, miso broth, and nutritional yeast. Blend on high until super smooth.

Transfer sauce into a pan and heat it up (preferably the same pan used to saute onions and garlic, to save a dish!).

Cook the pasta according to the package and prepare chosen green veggies. I steamed the broccoli in a steamer basket over the pasta, getting two things done at once! I made enough pasta for just the two of us but there should be enough sauce for up to four servings of pasta.

Toss pasta with heated sauce and top with greens and fresh cracked pepper, enjoy and be nourished.

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