Miso pumpkin pasta

Miso pumpkin pasta

miso pumpkin pasta close up

Hope you are doing well and if you celebrated Thanksgiving this year, you enjoyed your time off with family and friends. While I have a plan to pump out some Xmas-worthy recipes very soon, today’s one is a simple plate of comfort food that is ideal weekend or midweek fare featuring some of my favourite winter flavours. If you’ve followed me for a while you might have noticed that I am a massive pasta lover and that’s something I would struggle to live without.

Pastas of all kinds and shapes (and that includes Asian noodles and Polish pierogi) are my favourite comfort foods. I know that some low-carbers have a bee in their bonnet about pasta being unhealthy but I am of the opinion that it really depends of what goes with it and how much variety there is in your diet in general. I’m naturally quite oil averse so I’m fairly stingy with olive oil and I love vegetables so they are always prominent. I don’t eat pasta every day, but there are weeks where I will have it 3 times a week and my body seems happy with that.

This pasta combines some of my favourite flavours – pumpkin, miso, lots of garlic (some roasted and some sautéed) and a touch of lemon. It may look complicated but it’s really quite simple to make. While the pumpkin is getting roasted and caramelised in the oven, there is enough time to cook the pasta and make the sauce, including roasting your pecans. I like that as I always multitask in the kitchen and hate standing around waiting for stuff to finish off cooking, so if I can get on with something else in the meantime, that’s what I will do. Hope you’ll enjoy this simple meal as much as we do.

miso pumpkin pasta ingredients board

miso pumpkin pasta pumpkin sheet

miso pumpkin pasta pan

miso pumpkin pasta

serves
2-3
PREP
10 min
COOKING
30 min
serves
2-3
PREPARATION
10 min
COOKING
30 min
INGREDIENTS
  • 400 g / 14 oz butternut squash / pumpkin or other firm pumpkin you enjoy
  • 30 ml / 2 tbsp olive oil, divided
  • 2 garlic cloves skin-on + 2 cloves diced finely
  • 200 g / 7 oz linguine or spaghetti* (GF if needed)
  • 25 g / 1 oz pecans (or almond bacon)
  • 1 heaped tbsp white miso paste
  • 2 tbsp nutritional yeast*
  • 45-60 ml / 3-4 tbsp vegan single cream (I used Oatly)
  • salt and pepper, to taste
  • 10 ml / 2 tsp lemon juice or balsamic vinegar, adjust to taste
  • toasted breadcrumbs (optional)
  • fried sage* (optional)
METHOD
  1. Heat up the oven to 220° C / 425° F and grab a medium baking tray.
  2. Prepare your pumpkin by cutting it into a 1.25 cm / ½” dice. Coat it in 10 ml / 2 tsp of olive oil, season lightly and place on the roasting tray with 2 garlic cloves. Roast the pumpkin for about 25 minutes, flipping the pieces once halfway through (SEE NOTES for extra flavour trick). Remove the garlic after 15-20 minutes or so (pierce it to see if it’s done – it should be soft).
  3. Cook pasta (according to the packet instructions) 1 minute under al dente. Reserve ½ cup (120 ml) of pasta cooking water just before draining.
  4. For toasted pecans, heat up a large frying pan. Add pecans and roast them on a low-medium heat until lightly toasted and fragrant, tossing now and then. Remove from the pan and chop up small. Wipe the pan clean and allow it to cool off a little.
  5. Squeeze two roasted garlic cloves into a small bowl, using a fork mash them with 1 tbsp miso paste, nutritional yeast and about 30 ml / 2 tbsp pasta cooking water.
  6. Heat up the remaining 20 ml / 1½ tbsp of olive oil in the frying pan you used to toast pecans in. Add diced garlic to the pan. Sauté on a very low heat until soft and fragrant – don’t let it brown as it will make the pasta taste bitter.
  7. Once the garlic is done, add roasted garlic / miso sauce to the pan together with vegan cream. Whisk it into a homogenous sauce, taste and adjust the seasoning to your liking. I like to add a touch of acidity (a squeeze of lemon juice) at this point.
  8. Toss the cooked pasta in the sauce, allow to finish off cooking. You may need to add a small splash of pasta water if the pan is looking dry – don’t overdo it though as you’ll end up with a watery dish.
  9. Divide pasta and pumpkin pieces between plates. Garnish with toasted pecans. I also like to add toasted breadcrumbs to my pastas, which I have handy in a jar on my counter.

NOTES
*PUMPKIN: Optionally, mix 2 tsp of miso with about 1 tsp of lemon juice and 1 tsp maple syrup in a bowl and once pumpkin is almost fully cooked (20 minutes in), toss it in this marinade and return to the oven for another 5 minutes – just until it is caramelised.

*NUTRITIONAL YEAST: It gives the sauce a slightly cheesy (umami) flavour. Skip if you don’t have it, there is a lot of flavour in this pasta so it will still be delicious.

*SAGE: I used fried sage for decoration mainly, but if you are a fan, fry a few leaves in step 6, ahead of sautéeing the garlic. Once fried, fish it out and place on a paper towel to crisp up. Sauté garlic in the remaining oil – you may need to add a little extra as sage will soak some up.

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NUTRITIONAL INFO
calories
503
25%
sugars
8 g
9%
fats
20 g
28%
saturates
2 g
12%
proteins
15 g
30%
carbs
69 g
27%
*per serving
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5.0
7 reviews, 14 comments
REVIEWS & QUESTIONS
Caroline:
This sounds delicious. We are big fans of nutritional yeast. Not wholly on board with the "cheesy flavor," but it does add depth to sauces of all kinds!
    Ania
    Ania:
    Great to hear, I hope you'll give it a go and enjoy if you do. It does to me but I have not had dairy cheese for almost 8 years so I might be a tad off x Ania
grace:
The flavours and textures were perfect in this dish. We finished everything last night and I ended up making it again today! I used ground up pecans, in addition to the pieces of pecans, in place of the breadcrumbs.
    Ania
    Ania:
    Thank you, Grace! Great idea and so pleased you enjoyed this one too! x Ania
Sandra:
Hi Ania,
thank you für this wonderful recipe. I enjoyed it very much (though I tend to use more Miso, since I always think, that the taste vanishes when being cooked). My family loved the Noodles, but shunned the Pumpkin - more for me :)
Yours, Sandra
    Ania
    Ania:
    My pleasure, Sandra! I'm happy you enjoyed it and I agree, more for you if you happen to live with pumpkin-sceptics ;) x Ania
Emily:
This was very tasty thanks Ania. We had it with a side of sautéed Cavolo Nero (Black Tuscan Kale in USA) cos we love our greens and they're such a good pairing with pumpkin.
    Ania
    Ania:
    Delighted to hear that you enjoyed it, Emily. I'm with you - dark greens are life, I also try to smuggle them into most things ;) . Thank you for taking the time to review, I really appreciate it. x Ania
Maureen Sakurai:
This was so yummy!
Marta:
Very yummy! I'll definitely be making miso pumpkin pasta again!
    Ania
    Ania:
    Thank you, I'm delighted to hear that! And I really appreciate you taking the time to come back to leave a review - thank you. x Ania
Keiko:
This looks yummy, do you think I can use the cashew cream from roasted cauliflower and leek pasta pasta instead of single cream?
    Ania
    Ania:
    Hi Keiko,
    Yes, absolutely, it will work beautifully. x Ania
      Keiko:
      Wow this is my new favorite! It did indeed work beautifully with your cashew cream. Thank you 😊
        Ania
        Ania:
        Yay, so happy to hear that Keiko! xx Ania
Kate:
I made this for supper tonight and the plates were so clean afterwards we could have put them back in the cupboard. This was truly delicious, and so quick to put together. I used a acorn squash and roasted it with the skin on with some nutmeg and a dash of cinnamon. I also used plain oat milk as I did not have any cream, but the starch in the pasta water thickened up the sauce beautifully. Definitely putting this recipe on our make again list.
    Ania
    Ania:
    Thank you, Kate! I'm delighted to hear that you and your family enjoyed this pasta and good call on using oat milk - I often make it with good quality plant milk if I'm after a lighter option. PS: if you wanted a touch more indulgence (without having to buy a vegan cream), a teaspoon or so of neutral tasting nut butter (ideally not peanut) also works beautifully. x Ania
Kelsie:
This looks amazing!
Would it still be good without garlic?
I can’t eat garlic - but I CAN use garlic infused olive oil
    Ania
    Ania:
    Hi Kelsie,
    I think so especially if you are used to skipping garlic then you are probably less likely to miss it (plus there is lots of other flavours there, perhaps increase the amount of miso). I am a massive garlic fiend so I am certainly biased :) x Ania
Liz:
LOVE YOUR BLOG!! This looks amazing, but I have a question - it’s my understanding that in ordering to get the benefits of miso’s probiotic enzyme nutrients (for gut micro biome health) it should not be heated beyond 115F, as anything higher kills those probiotics. Of course if it’s just added to enhance flavour and not for the nutrient benefit, that’s a different story! I’m a nutrition nut from Victoria, BC Canada, 77 yrs old, vegan for 4 1/2 yrs, and LOVING it! Feel SO blessed to be in this age when any recipe in the world is at my fingertips! But that hasn’t stopped my cookbook collection from growing with at least 30 new ones in the last 5 years! (Vegan ones of course!). Yours is one of the most interesting blogs out there, as you include so much about your life, feelings, challenges etc.. I was born in Chester, and emigrated to Canada in 1968!! Thank you for all your hard work and dedication!! ♥️ Much appreciated all these thousands of miles away!!
    Ania
    Ania:
    Thank you for your kind words, Liz! I'm delighted to hear that you enjoy my blog and my occasional ramblings :) . I am usually quite keen on preserving nutrition of foods too but in this particular context I simply use miso for flavour only. You can of course override me and modify the method if you wish. Warm greetings from freezing UK! x Ania
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