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Pasta with Creamy Carrot Zucchini Miso

Updated: Mar 29, 2021

Serving size 4 - about 489 calories per serving


500 grams short pasta

2 tbsp vegetable oil

1 tbsp crushed garlic

1 medium onion diced

2 cups thinly sliced carrots

1 ½ cups thinly sliced zucchini

1 cup vegetable broth

1 cup water

½ cup roasted cashews

1 tbsp hot pepper flakes

2 tbsp white miso paste

Salt and pepper to taste

Chopped parsley for garnish


  1. Cook pasta per directions on package

  2. Heat oil in a medium pot over medium heat

  3. Sauté onions and garlic until golden.

  4. Add carrots, zucchini and cashews and continue to sauté for five minutes

  5. Add vegetable broth, water and hot pepper flakes to vegetables and bring to a boil

  6. Cover, lower heat to low and simmer until carrots are fork-tender, about 15 minutes

  7. Stir in miso paste and cook for another 5 minutes

  8. Take off of heat and let cool ten minutes

  9. Using a blender, blend the vegetable mixture until fully blended and creamy

  10. Add sauce to pasta and add salt and pepper to taste

  11. Plate and sprinkle chopped parsley


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