Spring Broccolini And Mushroom Pasta With Ginger Miso Sauce

Spring Broccolini And Mushroom Pasta With Ginger Miso Sauce

When I'm feeling lazy in the kitchen I'm so thankful for our stash of pasta noodles in the cupboard. Pasta night is one of those easy, breezy evenings when dinner is on the table in a flash but still feels somewhat fancy and tastes delicious. This particular pasta is a new favorite and we love the combination of broccolini, mushrooms and this zesty ginger miso sauce. This recipe is vegan by nature but can be enjoyed by everyone. The sauce tastes equally as good tossed in a grain bowl or used as a marinade for roasted veggies, meat or tofu. It keeps well in the fridge for up to a week so feel free to double the recipe so you have something special to drizzle on whatever you whip up later in the week. I hope you all enjoy this simple yet flavorful pasta dish as much as we do. It tastes particularly delicious when paired with your favorite white wine and a good dinner date. Cheers from Tumbleweed Farm.

Spring Broccolini and Mushroom Pasta with Ginger Miso Sauce

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

Pasta
  • 1 bunch of broccolini, leaves and thick stems trimmed
  • 8 ounces brown rice pasta (or noodles of choice)
  • 2 Tablespoons olive oil
  • 2 cups mixed mushrooms, roughly chopped
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup dry white wine
Sauce
  • 1/4 cup rice vinegar
  • 1 Tablespoon minced fresh ginger
  • 1 clove of garlic, minced
  • 1 teaspoon chili paste (or Sriracha sauce)
  • 2 Tablespoons white miso
  • 2 Tablespoons tahini
  • 1 Tablespoon honey
  • 1/2 Tablespoon soy sauce
  • 1 1/2 Tablespoons toasted sesame oil
  • 2 Tablespoons water

Preparation

  1. Bring a large pot of lightly salted water to a boil. Blanch the broccolini until it's tender and bright green, about 2 minutes. Remove from the water with tongs and run under cold water. Keep the water boiling and add the pasta. Cook until al dente. Darin the pasta, reserving half a cup of the cooking liquid.
  2. While the pasta cooks heat the oil in a large skillet over medium heat. Add the mushrooms and cook until they begin to soften and become fragrant. About 5 minutes. Stir in the crushed red pepper flakes and cook for an additional minute. Add the white wine and cook until the liquid evaporates. Stir in the broccolini and noodles.
  3. Whisk together all the ingredients for the sauce, this works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed. Drizzle in half of the sauce and toss well with the pasta. If the pasta seems dry add a splash of the reserved cooking liquid and continue to toss well. Drizzle in the remainder of the sauce or just enough to taste.
  4. Serve the pasta warm or at room temperature.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Have fun in the kitchen

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