[Recipe] Miso and Eggplant Pasta

This Asian-inspired miso and eggplant pasta is a fun and delicious twist on traditional pasta dishes with tomato and vegetables. Pasta is infused with umami flavor with the help of a heaping dose of brown miso pasta and combined with sautéed eggplant, mushrooms, and fresh tomatoes. This quick, affordable dish comes together effortlessly for those moments where you want to feel fancy, but don't want to put a ton of effort forth.

SERVES : 2 - 4                        COOK TIME :  20

INGREDIENTS

• 1/3 of a 16-ounce bag of brown rice pasta (or any kind you’d like)
• 2 cups Crimini mushrooms, thinly sliced
• 1 small eggplant, cut into bite-size cubes
• 1 1/2 tablespoons tomato paste
• 2 cups cherry tomatoes, cut into halves
• 1/2 cup green onions, thinly sliced into rings
• 4 garlic cloves, thinly sliced
• 1 tablespoon gluten-free brown miso paste
• 1/2-1 teaspoon chili flakes (optional)
• 3 tablespoons olive oil
• 3-5 tablespoons pasta water

SEE ALSO : Galaxy Doughnuts [RECIPES VEGAN FOOD]

SEE ALSO : Breath Screening May Help Detect Early Mesothelioma

PREPARATION

1. In a medium-sized saucepan over medium-high heat, warm the olive oil with the chopped garlic cloves and tomato paste for 2 minutes. In the meantime, slice the mushrooms and cube the eggplant.
2. Add these and the sliced tomatoes to the saucepan and reduced to medium heat. Press down on the tomatoes to release their juices. Gradually add enough water, a few tablespoons at a time, to the saucepan so that the vegetables don’t stick to the bottom. Cook the vegetables until they have softened, about 7 minutes.
3. As the vegetables cook, add a tablespoon of sea salt to a large pot of boiling water. Then, add in the pasta and cook for how long your package instructs. Stir the pasta frequently as it cooks.
4. Now add in the miso paste and chili flakes to the saucepan, and stir the miso around until it coats all the vegetables. If the pasta sauce starts to stick to the saucepan, add a few tablespoons of pasta water gradually so they don’t stick. Drain the pasta and mix it together with the miso sauce. Top with extra green onions and serve.