One Pot Creamy Miso Pasta

One Pot Creamy Miso Pasta

Equipment List

Performance Classic 18cm Saucepan

Stainless Steel Slotted Spoon  

Bamboo Butchers Block

Herder Paring Knife 


1 tablespoon extra-virgin olive oil

1/2 white onion (diced)

2 garlic cloves (minced)

150g mixed mushrooms (roughly sliced)

75g tenderstem broccoli

1 heaped teaspoon miso paste

250g rigatoni pasta

600ml vegetable stock

Salt and pepper to season

170ml single cream (dairy-free if required)

Juice from 1/2 lemon

2 tablespoons grated parmesan cheese (dairy-free if required)

1 teaspoon of flaked almonds to garnish



1. Begin by heating the tala saucepan on a medium heat and adding the olive oil.

2. Once hot add the diced onion and cook for 5 minutes or so until the onion softens and begins to turn translucent.

3. Next add the garlic, mushrooms and broccoli. Combine and cook for a few minutes before adding the miso paste and combining again.

4. Now add the pasta, vegetable stock, single cream and a generous pinch of salt and pepper. Combine and leave to simmer allowing the pasta to cook. Stir every 5 or so minutes.

5. After about 15-18 minutes the pasta should be cooked and soft and most of the liquid absorbed.

6. Add the lemon juice and parmesan and combine. Leave to simmer for a couple of minutes before serving. Sprinkle the flaked almonds on top along with some additional parmesan should you wish. 


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