+QP +GF
Asian-Style Miso and Eggplant Pasta is a great twist on a traditional Italian tomato and veggie pasta. Stretch the use of miso paste by dolloping a small amount into this pasta, creating a savory umami bomb reflected in each bite. —MR
SERVES 2 TO 4
3 tbsp (45 ml) olive oil
4 cloves garlic, thinly sliced
1½ tbsp (23 g) tomato paste
2 cups (150 g) thinly sliced cremini mushrooms
1 small eggplant, cut into bite-size cubes
4 cups (645 g) cherry tomatoes, cut in half
1 tbsp (15 g) sea salt
5¼ oz (150 g) brown rice pasta
1 tbsp (18 g) brown miso paste
½–1 tsp red pepper flakes (optional)
3–5 tbsp (45–75 ml) pasta water, as needed
½ cup (38 g) green onions, thinly sliced into rings
In a medium saucepan over medium-low heat, warm the olive oil with the garlic and tomato paste for 2 minutes. Add the mushrooms, eggplant and tomatoes to the saucepan and turn up the heat to medium. Press down on the tomatoes to release their juices. Gradually add enough water, a few tablespoons (30 ml) at a time, to the saucepan so that the vegetables don’t stick to the bottom. Cook the veggies until they have softened, about 7 to 10 minutes.
As the veggies cook, add 1 tablespoon (15 g) of sea salt to a large pot of boiling water. Then add the pasta and cook according to the package instructions. Stir the pasta frequently as it cooks.
Now add the miso paste and red pepper flakes to the saucepan, and stir the miso around until it coats all the veggies and fully dissolves. If the pasta sauce starts to stick to the saucepan, add a few tablespoons (45 ml) of pasta water gradually and turn down the heat to low.
Drain the pasta and mix it together with the miso sauce. Top with extra green onions, scoop into bowls and enjoy!
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