In need of a quick, no-fuss, delicious meal? This miso pasta is made with just a handful of ingredients and can be on your table in 20 minutes or less!
Why you will love this miso pasta
- Made with pantry staples, like pasta, miso, and peanut butter
- Using frozen vegetables eliminates the need for any prep work (hallelujah!)
- Quick and easy
- Nutritious - Getting a well-balanced meal on the table couldn't be easier! This dish delivers protein, vegetables, energy, healthy fats, and even gut-promoting probiotics.
- Highly customizable - Apart from the miso sauce, you can easily vary up the pasta, vegetables, and protein source. It's also a great way to repurpose leftovers.
And if you are looking for another easy Asian-inspired pasta recipe, you must try this Thai red curry pasta.
Want more ways to use miso? Then try this miso tofu and miso aubergine or eggplants!
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Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Miso paste - A little goes a long way in infusing so much umami. Be sure to purchase white miso paste, which is lighter and sweeter in flavor, rather than red miso and look for reduced sodium, especially if intending to share with your baby or toddler.
- Peanut butter - It's the perfect complement to miso paste as it helps balance the salty flavor of miso. It also helps make the sauce creamy and nutty. You can also use tahini (equally delicious).
- Sesame oil - this is a key ingredient!
- Frozen vegetables - This freezer staple is just as nutritious as its fresh counterparts. I like to use Asian blends, like stir fry vegetables or broccoli and carrot blend.
Choosing the Best Pasta
You can make this creamy miso pasta with rice noodles, soba noodles, spaghetti, or even shorter pasta shapes like macaroni, penne and fusili.
While I like the flavor of whole wheat pasta, I wanted to mention that the husband thinks the miso sauce tastes more pronounced when tossed with regular pasta.
Step-by-Step Instructions
- Bring a large pot of water to a boil. Add the pasta and cook according to package instructions.
- Be sure to reserve ¾ cup of pasta water.
- Make the sauce - Add all the ingredients in a bowl and combine. It will be thick and lumpy.
- Add ¼ cup of the slightly cooled starchy pasta water to the miso sauce. Stir until the miso is well dissolved.
- In a large skillet, heat 1 teaspoons of oil over medium-high heat. Add the frozen vegetables and edamame. Stir for about 2-3 minutes then add a splash of water. Cover and cook for 5-8 minutes, or until softened.
- Once the vegetables are done, add the cooked pasta to the skillet. Pour the sauce over and toss to coat.
Tips for Success
- You can add more miso (up to 2 tablespoons) if you desire a stronger-flavored sauce. I kept it to a minimum to cut back on the sodium content.
- If the pasta needs more moisture, add some of the reserved pasta water.
- Make ahead if possible. While you can enjoy both warm or cold, my family, especially the kids, prefer their miso pasta cold. You will also notice the flavors deepen over time.
Serving Suggestions
While I like to use frozen edamame for ease and convenience, you can totally use any cooked or leftover protein of choice, such as tofu, chicken, and salmon.
You can also add whatever vegetables you wish! Feel free to use fresh vegetables, like bell pepper and cucumber, if you prefer.
For babies, use a shorter pasta, like fusili, so it's easier to eat. And be sure to cook the vegetables until very soft, so account for extra cooking time. Flatten the edamame.
For toddlers, you can serve as is. Using kitchen scissors, cut any long noodles into shorter strands to make them easier to eat. And if your child does not like mixed foods (yet!), which is actually very common, try serving deconstructed as you see pictured here.
Is your toddler becoming picky?
Arm yourself with these strategies that will transform your mealtimes!
Storage
If using rice noodles, I recommend storing the miso sauce separately from the noodles for best texture experience.
Transfer to an airtight container and store in the refrigerator for up to 4 days.
Enjoy cold or reheat briefly in the microwave or a skillet with a splash of water.
Frequently Asked Questions
It is a Japanese fermented paste that is made with soybeans, a grain (mainly rice or barley), salt, and koji (a mold). It adds incredible umami flavor to so many Japanese dishes, like miso soup.
There are so many types of miso and the color indicates the duration of the fermentation process. The darker the color, like red miso paste, the stronger the flavor.
You will find it in the refrigerator section of Asian grocery stores or your local grocery store may carry it near the tofu.
Two things to be aware of - First, miso and soy sauce are high in sodium, and so I recommend getting the reduced sodium versions. I tried to keep the amount to a minimum without sacrificing flavor. Keep in mind that it's for the entire dish and your baby will only eat a small portion at a time.
Second, peanut butter and tahini, depending on which one you are using, are top common allergens. Therefore, be sure to introduce it separately from other allergens.
More Pasta Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Easy Miso Pasta
Equipment
Ingredients
Miso sauce
- 1-2 tablespoons white miso paste, depending on preference
- 1 tablespoon peanut butter or tahini
- 1 teaspoon low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon minced garlic
- ¼ cup reserved pasta water
For pasta
- 2 teaspoons olive oil
- 16 ounce frozen vegetable medley of choice
- 8 ounces pasta of choice
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook according to package instructions. Be sure to reserve ¾ cup of pasta water.
- While the pasta is cooking, make the sauce - Add all the ingredients in a bowl and combine. It will be thick and lumpy.
- In a large skillet, heat 1 teaspoons of oil over medium-high heat. Add the frozen vegetables and edamame. Stir for about 2-3 minutes then add a splash of water. Cover and cook for 5-8 minutes, or until softened.
- Add ¼ cup of the slightly cooled starchy pasta water to the miso sauce. Stir until the miso is well dissolved.
- Once the vegetables are done, add the cooked pasta to the skillet. Pour the sauce over and toss to coat.
Notes
- You can add more miso (up to 2 tablespoons) if you desire a stronger-flavored sauce.
- If the pasta needs more moisture, add some of the reserved pasta water.
- Make ahead if possible. While you can enjoy both warm or cold. You will also notice the flavors deepen over time.
- Store in the refrigerator for up to 4 days.
Devon says
Definitely adding this to the weekly rotation! So easy and so good. My 15month old loves it!!
Min says
Yay!! One of our favs too!
Cynthia says
What's a good reduced sodium white miso? I can't seem to find any with a low sodium content.
Mary says
Scrumptious!!! Thank you for sharing!!!
Judy says
Saw your post today and decided to make it for lunch. It was delicious and such a big hit with my 3 boys. This is a fantastic way to break up the traditional pasta sauces. Thank you for this recipe. We will be making it more often.
Min says
Oh I'm so glad!! And I agree it's a delicious way to switch things up!! I'm currently working on another easy recipe with miso..stay tuned 🙂
Ashley says
This recipe came together so easily! I used the instant pot for simplicity. First, I cooked the pasta and let it sit in the sink in a colander. Then, I pressure cooked a bag of frozen broccoli in the IP for 1 minute and let it sit cooling on top of the pasta. Then I just whisked the sauced together in the bottom of the IP and threw it all together. I had a garlic ginger paste in the fridge and used 1 teaspoon of that instead of minced garlic. Yum, yum!
Min says
Ah!! Brilliant! Thank you for sharing this!!