Creamy Miso Pesto Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
710 kcal
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Course
Main Course
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Cuisine
American
Creamy Miso Pesto Pasta
Description
Creamy Miso Pesto Pasta uses rigatoni cooked until tender, then combined with a homemade pesto sauce made by sautéing olive oil, garlic, and walnuts before adding tomato paste and white miso paste. The cooked mix is blended with fresh lemon juice and adobo sauce to create a thick, flavorful base, which is then mixed into the drained pasta along with plant-based butter and nutritional yeast.
The resulting dish balances the umami richness of miso and tomato with a subtle citrus brightness from lemon. The walnuts add texture to the pesto, while the adobo sauce provides a smoky, slightly spicy accent. Using reserved pasta water helps loosen the sauce to a creamy, clingy consistency that envelopes the rigatoni tubes thoroughly.
This pasta serves as a satisfying vegetarian meal or side dish, and substitutions like any available pasta shape or pecans for walnuts can be used. Leftovers keep well refrigerated and reheat on the stovetop with a splash of pasta water to restore creaminess.
For best flavor, choose white miso paste and omit adobo sauce if unavailable, replacing it with a pinch of cayenne for heat. Nutritional yeast enhances saucy adhesion and adds a subtle cheesy note.
Ingredients
- 1 lb rigatoni pasta
- ½ teaspoon salt
- ⅓ c olive oil
- 4 cloves garlic smashed
- ½ c walnuts
- 3 tablespoon tomato paste
- 3 tablespoon White miso paste
- 1 ½ teaspoon adobo sauce
- 1 tablespoon lemon juice
- 3 tablespoon plant-based butter
- ¼ c nutritional yeast
Instructions
Cook Rigatoni
- Fill a medium or large pot with water, add salt and Rigatoni and cook on a medium-low heat until pasta is cooked, about 12 minutes. Drain the pasta reserving 1 cup of pasta cooking liquid.
Prepare Miso pesto
- In a medium skillet combine olive oil, garlic and Pecans. Saute stirring occasionally for about 5 minutes. Discard the garlic and stir in tomato paste and Miso paste. Saute stirring constantly for 2 more minutes and remove from the heat.
Blend Pesto
- Add content of a skillet to a blender along with lemon juice and Adobo sauce. Process pesto stopping the blender from time to time to scrape the sides of a blender. Make sure the Pesto ingredients are well combined and if it looks too dry, add a little more olive oil, a few tablespoons at a time.
Combine Pesto and pasta
- Transfer cooked pasta into a large bowl along with plant-based butter, Miso pesto, ¼ cup of pasta cooking water and nutritional yeast. Toss vigorously until well combined. If needed, add more pasta cooking water to thin out the sauce. Serve immediately.
Notes
- White miso paste is the key ingredient for authentic umami; if unavailable, seek out organic white miso or similar.
- If you lack adobo sauce, substitute with ⅛ teaspoon cayenne pepper to add heat.
- Walnuts can be replaced with pecans in equal amount without losing texture.
- Any pasta shape can be used in place of rigatoni depending on what you have on hand.
- Reserve some pasta cooking water to adjust sauce consistency to creamy and clingy.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet with added pasta water if needed.
- Freezing this creamy miso pasta is not recommended as the sauce texture may degrade.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 710 kcal
% Daily Value*
| Calories | 710kcal | 36% |
| Carbohydrates | 76.6g | 26% |
| Protein | 21.9g | 44% |
| Fat | 36.8g | 57% |
| Saturated Fat | 6.4g | 32% |
| Cholesterol | 83mg | 28% |
| Sodium | 846mg | 35% |
| Potassium | 663mg | 14% |
| Fiber | 4.2g | 17% |
| Sugar | 2.2g | 4% |
| Calcium | 44mg | 4% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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