How do I ensure the vegetables don't stick while cooking?

Gradually add a few tablespoons of water to the saucepan as the vegetables cook, especially when pressing down on the tomatoes, to prevent sticking to the bottom.

What kind of pasta works best for this recipe?

The recipe suggests brown rice pasta for a gluten-free option, but any kind of pasta you prefer can be used effectively with this savory sauce.

Can I adjust the spice level in this miso pasta?

Yes, the chili flakes are optional, allowing you to customize the heat from 1/2 to 1 teaspoon or omit them entirely based on your preference.

How can I make sure the miso paste blends well into the sauce?

Stir the miso paste thoroughly into the saucepan until it completely coats all the vegetables, adding a few tablespoons of pasta water if the sauce starts to stick.

How should I store leftover Miso and Eggplant Pasta?

Store any leftover Miso and Eggplant Pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

2.9K Views 10 years ago

Miso and Eggplant Pasta
[Vegan, Gluten-Free]

MR By: Marie Reginato

Author Bio

Marie is a food photographer in San Francisco, CA, and the author of 8thandlake, a... Read More

Order with Instacart Download Our App

A bowl of Miso and Eggplant Pasta, featuring brown rice pasta coated in a rich, savory sauce with tender eggplant, mushrooms, and halved cherry tomatoes, garnished with fresh green onions.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Miso and Eggplant Pasta [Vegan, Gluten-Free]

2-4

Dairy Free

This Asian-inspired miso and eggplant pasta is a fun and delicious twist on traditional pasta dishes with tomato and vegetables. Pasta is infused with umami flavor with the help of a heaping dose of brown miso pasta and combined with sautéed eggplant, mushrooms, and fresh tomatoes. This quick, affordable dish... Read More

Ingredients You Need for Miso and Eggplant Pasta [Vegan, Gluten-Free]

1/3 of a 16-ounce bag of brown rice pasta (or any kind you'd like)
2 cups Crimini mushrooms, thinly sliced
1 small eggplant, cut into bite-size cubes
1 1/2 tablespoons tomato paste
2 cups cherry tomatoes, cut into halves
1/2 cup green onions, thinly sliced into rings
4 garlic cloves, thinly sliced
1 tablespoon gluten-free brown miso paste
1/2-1 teaspoon chili flakes (optional)
3 tablespoons olive oil
3-5 tablespoons pasta water

Order with Instacart Download Our App

How to Prepare Miso and Eggplant Pasta [Vegan, Gluten-Free]

In a medium-sized saucepan over medium-high heat, warm the olive oil with the chopped garlic cloves and tomato paste for 2 minutes. In the meantime, slice the mushrooms and cube the eggplant.
Add these and the sliced tomatoes to the saucepan and reduced to medium heat. Press down on the tomatoes to release their juices. Gradually add enough water, a few tablespoons at a time, to the saucepan so that the vegetables don't stick to the bottom. Cook the vegetables until they have softened, about 7 minutes.
As the vegetables cook, add a tablespoon of sea salt to a large pot of boiling water. Then, add in the pasta and cook for how long your package instructs. Stir the pasta frequently as it cooks.
Now add in the miso paste and chili flakes to the saucepan, and stir the miso around until it coats all the vegetables. If the pasta sauce starts to stick to the saucepan, add a few tablespoons of pasta water gradually so they don't stick. Drain the pasta and mix it together with the miso sauce. Top with extra green onions and serve.