Pasta With Cherry Tomato Sauce

This vibrant pasta dish transforms simple ingredients into a rich, umami-packed meal. The sauce, made from roasted cherry tomatoes, sweet onions, and garlic, is blended with savory miso paste for a creamy, dairy-free richness that coats the spiral pasta perfectly. A splash of balsamic vinegar adds a bright, tangy counterpoint, while fresh parsley provides a herbaceous finish. It's an ideal weeknight dinner that feels indulgent yet healthy, offering a robust flavor profile that appeals to both vegetarians and omnivores.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 524

Dietary: Vegan, Vegetarian

Description

This vibrant pasta dish transforms simple ingredients into a rich, umami-packed meal. The sauce, made from roasted cherry tomatoes, sweet onions, and garlic, is blended with savory miso paste for a creamy, dairy-free richness that coats the spiral pasta perfectly. A splash of balsamic vinegar adds a bright, tangy counterpoint, while fresh parsley provides a herbaceous finish. It's an ideal weeknight dinner that feels indulgent yet healthy, offering a robust flavor profile that appeals to both vegetarians and omnivores.

Directions

1
Bring a large pot of salted water to a boil.
2
Cook the vegetable spiral pasta according to package directions until al dente, usually 8 to 10 minutes.
3
Drain the pasta and rinse with cold water. Set aside.
4
While the pasta cooks, heat 2 teaspoons of balsamic vinegar and 2 teaspoons of water in a large skillet over medium heat.
5
Add the thinly sliced onions and minced garlic to the skillet.
6
Sauté, stirring frequently, until the onions are softened and translucent.
7
Dissolve the tomato paste in 1 cup of water and stir into the skillet.
8
Add the halved cherry tomatoes and stir gently.
9
Cook, stirring occasionally, until the vegetables are very soft and the tomatoes have broken down.
10
In a small bowl, dissolve the cornstarch in 2 tablespoons of cold water.
11
Transfer the cooked vegetable mixture to a blender.
12
Add the miso paste and the cornstarch slurry to the blender.
13
Puree until completely smooth.
14
Return the pureed sauce to the skillet and heat through over medium-low heat.
15
Stir in the remaining 3 tablespoons of balsamic vinegar and the chopped fresh parsley.
16
Toss the cooked pasta with the sauce until evenly coated.
17
Serve hot.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 524kcal

% Daily Value *
Cholesterol 0 mgmg0%
Sodium 4 mgmg1%
Protein 20 gg40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pasta-with-cherry-tomato-sauce/