Spinach-miso pasta
1 cervings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable stock |
| 2 | tablespoons | Onion, minced |
| 1 | each | Garlic clove, minced |
| 10 | ounces | Spinach, washed & stemmed |
| 2 | tablespoons | Mellow white miso |
| 1 | pinch | Nutmeg |
| 5¼ | ounce | Firm silken tofu, diced |
| 12 | ounces | Pasta, uncooked |
| Basil or parsley, chopped, for garnish | ||
Directions
Bring the stock to a boil in a soup pot. Add the onion & garlic & cook for 5 minutes. Add the spinach & cook for a further 2 minutes, or until the spinach wilts.
Stir in the miso, nutmeg & tofu. Transfer to a blender & blend in batches using extra water as necessary to achieve a creamy consistency. Set aside.
Cook the pasta *al dente*. Drain & toss while hot with the creamy sauce & serve.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995 * CROSSPOSTED Submitted By INTERCOOK On 09-15-95