| 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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