Introduction: Broccoli and Orange Miso Pasta
Broccoli and Orange Miso Pasta - the bold flavor of miso lightened up with fresh orange zest and juice, tossed with the Asian flavors you love, healthy veggies, and whole wheat pasta.
Full recipe and photos can be found on the food blog, Fork in the Kitchen.
Step 1: Ingredients
1 Tablespoon rice vinegar
1 teaspoon chili paste (or sriracha)
2 Tablespoons soy sauce
1 small-medium orange, zested
½ small-medium orange, juiced
1 Tablespoon olive oil
1 shallot bulb, thinly sliced
3 garlic cloves, minced
1½ teaspoons fresh ginger, minced
1 bunch broccoli, chopped into bite-sized pieces
1 cup frozen edamame
1½ Tablespoons miso paste
¼ cup pasta water
8 ounces whole wheat spaghetti
3-4 green onions, sliced
Sesame seeds for topping
Step 2: Directions
Begin to heat large stock pot of water to cook spaghetti.In a bowl, whisk together rice vinegar, chili paste, soy sauce, orange zest, and orange juice. Put miso paste in separate bowl and set aside.
Heat olive oil in large skillet. Sautee shallot slices for 2-3 minutes until translucent; add garlic and ginger. Let cook for an additional 1-2 minutes. Slowly pour in soy sauce and orange mixture, while stirring. Bring to a simmer. Add broccoli pieces, stirring to coat with sauce. Stir occasionally.
When water begins to boil, add spaghetti and cook al dente according to box directions. With 1-2 minutes left for the pasta, add edamame to broccoli and sauce mixture.Reserve ¼ cup of pasta water and whisk together with miso paste. Pour over broccoli and sauce, stirring to combine. Mix in pasta and top with green onions and sesame seeds.
Participated in the
Vegan Food Challenge