Spinach-miso Pasta Recipe
Yield: 1 cervingsRecipe by luhu.jp
Ingredients:
1/4 cup: Vegetable stock,
1 pinch: Nutmeg,
2 tbsp: Onion, minced
5 1/4 ounce: Firm silken tofu, diced
1 each: Garlic clove, minced
12 ounce: Pasta, uncooked
10 ounce: Spinach, washed & stemmed
Basil or parsley, chopped,
2 tbsp: Mellow white miso,
-- for garnish,
Directions:
Bring the stock to a boil in a soup pot. Add the onion & garlic &
cook for 5 minutes. Add the spinach & cook for a further 2 minutes,
or until the spinach wilts.
Stir in the miso, nutmeg & tofu. Transfer to a blender & blend in
batches using extra water as necessary to achieve a creamy
consistency. Set aside.
Cook the pasta *al dente*. Drain & toss while hot with the creamy
sauce & serve.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995
* CROSSPOSTED Submitted By INTERCOOK On 09-15-95
Source from luhu.jp
cook for 5 minutes. Add the spinach & cook for a further 2 minutes,
or until the spinach wilts.
Stir in the miso, nutmeg & tofu. Transfer to a blender & blend in
batches using extra water as necessary to achieve a creamy
consistency. Set aside.
Cook the pasta *al dente*. Drain & toss while hot with the creamy
sauce & serve.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995
* CROSSPOSTED Submitted By INTERCOOK On 09-15-95
Source from luhu.jp