Spinach miso pasta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable broth |
| 2 | tablespoons | Minced onion |
| 1 | Clove garlic, minced | |
| 10 | ounces | Fresh spinach, washed and |
| Stemmed(about 6 cups) | ||
| 2 | tablespoons | Mellow white miso |
| pinch | Nutmeg | |
| ½ | (10 5 oz.) pkg. lite firm | |
| Silken tofu, diced | ||
| 12 | ounces | Uncooked pasta |
| Fresh basil or parsley, for | ||
| Garnish | ||
Directions
* Bring water to boil in a stockpot. Add onion and garlic and cook for 5 minutes. Add spinach, cover and cook until spinach wilts, about 2 min. * Stir in miso, nutmeg and tofu. Transfer soup in batches to a food processor or blender and puree. Add aditional water as needed to achieve a creamy consistency. Set aside. *Cook pasta al dente according to package directions. Drain and toss hot pasta with spinach sauce. Serve.