Miso Mushroom Tomato Pasta

quick, easy + cost effective

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Miso is a fermented paste made from soy beans.

We recommend Urban Hippie because they are locally made in Nelson.
Fermentation is such a delicate process and Urban Hippie are a brand we can fully trust.
TOP TIP - never buy miso that isn’t in the fridge.
This is because if it is using traditional fermentation methods and has no preservatives, out of the fridge it will continue to ferment and will go rancid.
Therefore if it is sitting on the supermarket shelves you wonder what on earth they have put in it in order for it not to go off…

Urban Hippie is available from most health food stores in New Zealand.


miso mushroom miso pasta

here we have used legume pasta. legume pasta is alot less processed than normal wheat pasta.
Legume pasta is available from most supermarkets and health food shops.

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Serves 4
Ingredients:

1x packet sorghum fusilli (we used Ceres Organics) or any other pasta
Olive oil
5 cloves of garlic, crushed
1 sprig rosemary, finely chopped
1 onion, finely chopped
1 can of cherry tomatoes
Handful fresh cherry tomatoes (or use another tin of tomatoes)
400g mushrooms, chopped into slices
1 bag of spinach
5 heaped tsp of tomato puree
3 Tbsp of miso paste (we used Urban Hippie)
1 tsp apple cider vinegar
Pinch of chilli flakes
1 tsp of paprika
1 Tbsp capers
Juice of 1/2 lemon
Salt and pepper

Method:

Cook pasta according to packet instructions. Drain and set aside.

Heat a good glug of olive oil in wok or large pan add onion, garlic, rosemary and a pinch of salt. Cook until the onion softens. Add the mushrooms and cook for 10mins or until they become soft. Then add tomatoes, tomato puree, miso, chilli flakes + paprika. Continue to cook for a further 5mins. For the ast couple of minutes add the spinach, pasta + salt & pepper. Stir until well combined.

Chop the tomatoes into quarters and the mushrooms into slices
Put the pasta on to cook
Peel the garlic and crush it into a pan with a glug of olive oil, salt and pepper. Let this heat for a few minutes until it’s bubbling. Then add in the tomatoes, mushrooms, chilli and paprika. Let this cook for about five minutes, until it’s all soft
At this point stir in the spinach, tomato puree, miso, apple cider vinegar, capers, lemon juice + salt & pepper. Allow the spinach wilt.

To serve divide between bowls.

Enjoy x

Rosa Flanagan