Years and years ago I discovered the joys of miso paste and started incorporating it into a multitude of different recipes I had begun creating. It all kinda started when I went to this restaurant in Phoenix, Arizona called “Pomegranate Cafe” and they had this miso glazed tempeh steak that I adored. I simply HAD to recreate it at home and so I did, and it became a meal I regularly devoured.
Theres so much you can do with miso from meals & to sauces. I love the pairing of sweet potato and mushroom with any dish and this has been one of my most requested dishes I make at home. The funny part is how surprised people are when they actually find out what’s in the miso!
You can use a rigatoni or any pasta you’d like really. I just tend to stick with either a penne or a rigatoni for this one for the specific texture. When it comes to the actual Miso paste I’ve been using “Miso Master” for years and I love their variety from red miso, mellow white & even chickpea. My sauce is basically a mixture of miso, tahini and almond butter. The ratios are specific cause you’ll either end up with a watery sauce (gross) or a sauce too thick. Years back I made this homemade Pad Thai using edamame noodles and a similar homemade sauce using the sweetness of the almond butter to balance the bland bitterness of the tahini and it was so delicious I created this one similarly.
Once you create the sauce combining the blend blend of miso, tahini and almond butter, add water and whisk, setting aside while pasta boils in the meantime. Then proceed to sautee the sweet potato, mushrooms, garlic, salt and half of the herbs (thyme, chives and parsley, ginger is optional and I typically don’t use) in olive oil. Once pasta is boiled and ready, add the veggie mixture and pour sauce in thoroughly, coating the pasta and veggies and sprinkle on the additional herbs. As you can see it’s actually a super simple and easy meal and one that’ll be in your recipe book I can promise you!
This is one of the few I’m actually proud of and always look forward to whipping up and I’m so excited to hear what you think! I’m also curious what your miso paste endeavors consist of!?
Miso Sweet Potato Pasta
It's honestly one of my favorite pasta dishes & it'll soon become yours. Earthy, sweet & savory!
Ingredients
- 1 Box Penne Pasta (or Rigatoni) any brand - I use Jovial Gluten-Free
- 1 Sweet Potato (cubed)
- 7-8 Medium Sized Crimini Mushrooms
- 2 Large Garlic Cloves (diced)
- 3 Tbsp Herbs (Chives, Thyme &. Parsley)
- 2 Tsp Sea Salt & Black Pepper
- 2 Tbsp Olive Oil
- 2 Tsp Garlic Powder
Miso Sauce
- 2 Tbsp Red Miso Paste
- 1 Tbsp Tahini
- 2 Tsp Almond Butter
- 1/3 Cup Water
Instructions
- Begin boiling pasta
- To make sauce, add the miso paste, almond butter and tahini into a bowl
- Add the water slowly and whisk as you add until you've reached a think yet smooth texture/ consistency
- Set sauce aside and begin to sautee sweet potatoes, mushrooms, garlic, seasonings and half the herbs (chives, thyme and parsley)
- Add sauteed veggie mixture to boiled pasta and gradually mix in sauce thoroughly, coating pasta and veggies
- Sprinkle on additional herbs, and black pepper
Notes
I highly recommend "Mis Master" for your miso paste! I've been using it for years and love it!
You also want to make sure you whisk the water in gradually to make the sauce so that it's not watery or too thick
