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Pasta with Miso Pesto

25 min • 4 servings •
John S

25 min •     4 servings•

John S

A bowl of spaghetti topped with fresh green pesto sauce and pine nuts, accompanied by a jar of pesto, fresh herbs, and olive oil.

I am trying to expand my vegan recipes. So, I asked one of my chef friends and he said this was great tossed with pasta. He attributes this recipe to the Vegetarian Times.

Ready

  • Pasta, enough for 4 of your choice, cooked and drained
  • ½ cup spinach leaves, washed and spun dry
  • ½ cup fresh parsley leaves, washed and spun dry
  • ¼ cup fresh basil, washed and spun dry
  • 1 Tbsp extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 Tbsp light miso (Japanese bean paste)
  • ¼ cup pine nuts, toasted

    • Set

  • Food processor or blender
  • Large bowl

    • Go!

  • Place all ingredients in a food processor or blender.
  • Puree to until smooth.
  • Toss with pasta of your choice.

    • Recommendations

    Most markets carry miso in their specialty sections.
    Looking for more healthy recipes. Try these delicious VEGAN and VEGETARIAN dishes

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