Creamy Miso Pasta
So simple, yet deeply flavourful, we invite you to try our creamy miso pasta, a Nixon Farm rif on a popular New York Times Cooking recipe.
We paired this Vegan Creamy Miso Pasta with crispy pan fried salt and pepper tofu for a little extra protein.
Ingredients
Method
- Add all ingredients to a blender or food processor and pulse until a fine meal (similar to traditional cow parmesan) is achieved.
- Prepare pasta according to package instructions. RESERVE 2 CUPS OF PASTA WATER
- Add plant-based butter, miso and pasta water to a pot and whisk over medium heat until well combined. Add the pasta and parmesan and stir until the sauce becomes silky smooth and creamy.
- Stir-fry tofu. Heat a wok or large skillet over medium-high heat. Add cooking oil. Fry until tofu is browned and crispy, then remove from pan.
On the topic of Miso
Miso is a fermented paste that adds a salty umami flavor to many Japanese dishes. Most miso is made in Japan, where the ingredient has been used for centuries. The fermented paste is made by infusing a mixture of soybeans with koji a ingredient that has been cultivated from rice, barley, or soybeans.
Nutrition
Miso paste is a source of vitamin K, manganese, zinc protein and calcium
Where to Buy Miso
Miso can be found at most grocery stores, from small rural stores to Walmart! It’s usually referred to as miso paste or soybean paste. You will find it near the tofu, in the health food section or in the Asian section in larger stores.
OODLES OF NOODLES!!!
We love pasta around here, in addition to this creamy miso pasta creation, we have a few more recipes for you to try:
Smokey Gouda, Fried Leek Orzo Mac and Cheese
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