I experimented with various ways to make a Creamy Vegan Miso Pasta Sauce and finally came up with this delicious 4-ingredient sauce.
It’s made with white miso, mirin (sweet Japanese rice wine – you can substitute with any sweetener), unsweetened almond milk (you can substitute for another kind of milk eg. soy milk, but I find almond milk has the mildest flavour so works well in this sauce without overpowering the other flavours) and soy sauce.
The sauce is really enhanced by the leeks too – they become golden brown and caramelised and add so much delicious flavour to the dish.
And you can enjoy it even if you’re not vegan or lactose-intolerant – think of it as an interesting, healthier and lighter alternative to carbonara sauce. Also, if you’re not vegan/vegetarian, the dish goes really well with chicken – add some diced chicken breast or thigh meat.
I decided to add edamame to this recipe, as they not only compliment the taste of the miso well and are in keeping with the dish’s Japanese theme, but are also packed full of protein, so they’re an excellent addition if you’re vegan/vegetarian. I added mushrooms for extra flavour and nutrients – I like to use shiitake mushrooms, but you can use whatever mushrooms you like.
Try out this super simple recipe for my Creamy Vegan Miso Pasta Sauce if you’re stuck in a food rut and are looking for a new quick dinner idea!
For the sauce, I use this Clearspring Sweet White Miso which you can buy in most supermarkets/health stores.
As for the edamame, you can find them in the frozen food aisle of most supermarkets.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 2 portions pasta of choice (gluten-free if necessary - I used brown rice penne)
- 2 tablespoons vegetable oil
- 1 leek, finely sliced
- Handful of edamame beans
- Handful of shiitake mushrooms, finely sliced
- 2 heaped teaspoons sweet white miso (ensure gluten-free if necessary)
- 1 tablespoon mirin (or 1/2 teaspoon any other sweetener)
- 100ml unsweetened almond milk
- 1 tablespoon soy sauce (or tamari if gluten-free)
- Boil pasta according to instructions on packet - if using frozen edamame add that too, so you can boil it at the same time
- Heat oil in frying pan and add leeks and mushrooms once the oil is hot - fry until the leeks are soft, golden brown and slightly caramelised
- Meanwhile, add all the ingredients for the sauce to a smal bowl and mix well
- Drain the pasta and edamame once the pasta's cooked and add to the frying pan
- Add the sauce and mix well - add more almond milk if it's looking too dry, taste and add more soy sauce or salt to taste