Miso pesto pasta recipes are all the rage right now, and I’m not mad at it even a little bit. Just take a look at that deep green, velvety sauce. I’ve never seen anything like it. Green so lush like grass after a long rain.
This miso pesto pasta does a lot of great things for your body, too. It’s made with four cups (!!) of baby spinach so you can get your daily dose of Vitamin C and Vitamin Carbs. There is seriously not an ingredient in this dish that you could leave out. I adapted the recipe from Bon Appetit, which was perfect enough as it was but I added in more garlic because extra garlic in pesto is legally required, and doubled the miso because miso-in LOVE with it.
I’ve never cooked with miso before this, but I’m going to find many more excuses to use it because I couldn’t get enough of this pasta. Pesto pasta is amazing by itself, but adding miso gave it in extra light, fresh taste that made my tastebuds so happy.
The original recipe recommends serving this miso pesto with ramen noodles, but I’m a child and chose to go with the Banza Wheels pasta instead. Next time I serve this up, I’m definitely going to add in some roasted tomatoes and grilled chicken. What else do you think would go great with this miso pesto pasta? Let me know!
- 4 cups baby spinach
- 2 cups cilantro leaves with tender stems
- 1 Tbsp. white miso
- 3 garlic cloves
- ½ cup grapeseed or sunflower oil
- 1 tsp. toasted sesame oil
- 1 tsp. fresh lemon juice
- Kosher salt
- 8-oz. pasta (I chose Banza Wheels)
- Bring a large pot of water to a boil.
- Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a food processor until mixture is smooth and very green. Season with salt. Makes about 1 cup.
- Cook pasta according to package directions. Drain and add pesto. Toss until all pasta is evenly coated.
Adapted from: Bon Appetit