Miso Pasta Primavera

April 3, 2013

Pasta Primavera with miso dressing is an Asian twist on this classic Italian dish.  Fusili pasta is tossed with a variety of vegetables with a miso sauce made primarily from vegetable broth and white miso paste.  You can find miso paste at your local Asian market or gourmet foods store.  This recipe calls for bell pepper, zucchini, broccoli and onion but feel free to use the veggies that are in season.  Asparagus, artichoke hearts and peas are all delicious options.

Miso Pasta Primavera


1 pound cooked pasta such as fusilli
penne or shells
1 medium red bell pepper, julienned
1 medium green bell pepper, julienned
1 small red onion, diced
1 medium zucchini, diced and blanched
2 cups broccoli florets, blanched
1 tablespoon vegetable oil, up to 2
8 scallions, thinly sliced
(white and light green parts)
2 mediums garlic cloves, minced
1/4 cup white miso
1 cup vegetable broth, heated
1/4 cup chopped fresh parsley
1/4 teaspoon red pepper flakes
In large bowl, combine pasta, bell peppers, onion, zucchini and broccoli. Make dressing: In medium skillet, heat oil over medium heat. Add scallions and garlic and cook, stirring often, until softened, about 1 minute. Stir in miso.
Gradually stir in broth. When miso and broth are well blended, stir in parsley and red pepper flakes. Pour miso dressing over pasta mixture and serve.

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