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!
1-2tablespoonswhite miso paste, depending on preference
1tablespoonpeanut butter or tahini
1teaspoonlow-sodium soy sauce
1tablespoonsesame oil
2teaspoonsrice vinegar
1teaspoonminced garlic
¼cupreserved pasta water
For pasta
2teaspoonsolive oil
16 ouncefrozen vegetable medley of choice
8ouncespasta 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.