Food > Recipe Directory > Courses/Meal Type > Sides > Miso pasta with vegetables
Miso pasta with vegetables Recipe
Miso pasta with vegetables
Ingredients
- 600 g (3 cups) favourite pasta, cooked
- 80 ml (1/3 cup) olive oil
- 150 g (2/3 cup) small broccoli florets
- 200 g (2 cups) mushrooms, finely sliced
- 70 g (1/3 cup) carrots, finely sliced
- 125 ml (1/2 cup) strong chicken stock
- 2 tbsp undiluted miso
- 1 tsp fresh ginger, grated
- 150 g (1 cup) ripe tomatoes, diced
- 120 g (2/3 cup) green zucchini, diced
- 2 green onions, finely sliced
- 3 tsp sesame seeds, toasted
- 4 tbsp fresh coriander, chopped
- 4 tsp linseed, ground
Preparation
Heat the olive oil in a skillet. Cook the broccoli, mushrooms, and the carrots over medium to high heat.
Add the stock and the miso, and bring to a boil. Add the pasta, ginger, tomatoes, zucchini, green onions, and the sesame seeds, and simmer slowly until almost all the liquid has evaporated.
Add the coriander and the linseed. Verify the seasoning and serve.
- Preparation
- 30 Minutes
- Serving(s)
- 4
Source
Excerpted from Cooking With Foods That Fight Cancer by Richard Béliveau and Denis Gingras Copyright © 2007 by Richard Béliveau and Denis Gingras. Excerpted by permission of McClelland & Stewart. All rights reserved. No part of this excerpt may be repr
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