Who loves Miso? WE DO!!
When you love an ingredient like Miso so much, you look for ways to incorporate it into literally every meal. This is just one of those ways to bring that delicious flavour into an unconventional meal.
The other beautiful element of this dish is that it takes 10 minutes to make, so you will be eating before you know it. This version is Gluten Free by incorporating a Gluten Free Pasta.
Only 5 ingredients in this vegan miso pasta, with the miso and tamari giving that salty taste to the dish, there is no need to add any other salt either.
Perfect for after work and you only want to spend very limited time cooking in the kitchen. This miso past will be on your plate before Uber Eats even receive’s your order.
P.s It is actually even better the day after when the coconut cream thickens and the pasta absorbs all the delicious flavours.
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- 500 g Gluten Free Spaghetti
- 200 g can of Coconut Cream
- 1 tbsp White Miso
- 1 tbsp Tamari
- 150 g shelled Edamame
Put your pasta on to cook.
While the pasta cooks, pour the coconut cream into a small pot and bring to the boil.
When the coconut cream starts to boil, reduce the heat to low. Mix the miso and tamari into the cream and stir until combined.
Place the edamame into the cream and let it simmer for 3 minutes.
Your pasta should be done by now, so drain very well and place back into the pot you cooked it in.
Pour the miso sauce from the other pot in with the pasta and mix well.