Spinach Miso Pasta

This vibrant Spinach Miso Pasta is a comforting yet light dish that delivers deep umami flavors without the heaviness of dairy. By blending fresh spinach, silken tofu, and mellow white miso, you create a naturally creamy sauce that clings beautifully to al dente pasta. The subtle warmth of nutmeg and the aromatic punch of garlic and onion elevate this simple combination into something truly special. It is an excellent choice for a speedy weeknight meal, requiring minimal active cooking time while offering a nutritious, plant-based option that satisfies the whole family. Serve it hot with a sprinkle of fresh herbs for a restaurant-quality experience at home.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 194.2

Dietary: Low-fat, Vegetarian

Description

This vibrant Spinach Miso Pasta is a comforting yet light dish that delivers deep umami flavors without the heaviness of dairy. By blending fresh spinach, silken tofu, and mellow white miso, you create a naturally creamy sauce that clings beautifully to al dente pasta. The subtle warmth of nutmeg and the aromatic punch of garlic and onion elevate this simple combination into something truly special. It is an excellent choice for a speedy weeknight meal, requiring minimal active cooking time while offering a nutritious, plant-based option that satisfies the whole family. Serve it hot with a sprinkle of fresh herbs for a restaurant-quality experience at home.

Ingredients

1/4 cup Vegetable broth
2 tablespoon Minced onion
1 Clove Garlic, minced
10 ounce Fresh spinach, washed and stemmed (about 6 cups)
2 tablespoon Mellow white miso paste
1 pinch Nutmeg
1/2 package (5 oz.) Lite firm silken tofu, diced
12 ounce Uncooked pasta
1/4 cup Fresh basil or parsley, chopped (for garnish)

Directions

1
Bring a large pot of salted water to a boil.
2
Cook the pasta al dente according to package directions.
3
While the pasta cooks, heat a medium saucepan over medium heat.
4
Add the minced onion and garlic to the saucepan and cook for 5 minutes until softened and fragrant.
5
Add the fresh spinach and vegetable broth to the pan.
6
Cover and cook until the spinach wilts completely, about 2 minutes.
7
Stir in the diced silken tofu, miso paste, and nutmeg.
8
Transfer the spinach mixture in batches to a food processor or blender.
9
Puree until smooth, adding additional water if needed to achieve a creamy sauce consistency.
10
Drain the cooked pasta and return it to the pot.
11
Toss the hot pasta with the spinach miso sauce until evenly coated.
12
Serve immediately, garnished with fresh basil or parsley.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 194.2kcal

% Daily Value *
Total Fat 16.0g25%
Saturated Fat 2.3g12%
Cholesterol 0.0mg0%
Sodium 197.9mg9%
Total Carbohydrate 9.9g4%
Dietary Fiber 5.6g23%
Sugars 1.3g
Protein 7.4g15%

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

Note

For a smoother texture, ensure the spinach is fully wilted and the tofu is well-blended. If the sauce is too thick after blending, add a splash of pasta water or additional vegetable broth.

Use mellow white miso for a sweeter, milder flavor, or substitute with red miso for a deeper, saltier taste.

This sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before tossing with fresh pasta.

For added protein, you can stir in cooked chickpeas or white beans along with the tofu.

Keywords: spinach, miso, pasta, vegan, tofu, creamy, quick, dinner, italian, umami, healthy, plant-based, garlic, onion, nutmeg, blender, saucy, comfort, easy, vegetable

Read it online: https://www.chefs-mate.com/recipe/spinach-miso-pasta-2/