| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Pasta, Sauces, Vegetarian, Main dish | 6 | Servings |
INGREDIENTS
| 16 | oz | Vegetable spiral pasta |
| Water for boiling | ||
| 2 | ts | Balsamic vinegar |
| 1 1/4 | c | Thinly sliced onions |
| 1 | tb | Garlic, minced |
| 2 | tb | Tomato paste |
| 1 1/2 | c | Halved cherry tomatoes |
| 2 | tb | Cornstarch |
| 2 | tb | Miso |
| 3 | tb | Balsamic vinegar |
| 1/2 | c | Chopped fresh parsley |
INSTRUCTIONS
Cook pasta in a large pot of boiling water for 8 to 10 minutes. Drain & rinse with cold water. Set aside. While pasta is cooking, heat 2 ts balsamic vinegar & 2 ts water in a large skillet & saute onions & garlic over medium heat. Stir frequently. Add tomato paste, dissolved in 1 cup water. Stir gently & add tomatoes. Cook, stirring occasionally till vegetable are very soft. Dissolve cornstarch in 2 tb cold water & pour into blender. Add miso & cooked vegetables. Puree till smooth. Return puree to skillet. Add 3 tb balsamic vinegar & parsley & heat through. Toss pasta with sauce & serve hot.
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