Miso Pumpkin Pasta recipe
Test Kitchen-Approved
Photo by Isabelle Jardin
Ingredients
- 1 - 2 small pumpkins, peeled & sliced (discard seeds)
- full bulb of garlic, halved
- 2 bunches of scallions (about 8 stalks)
- Olive oil (for roasting veg)
- 1 tablespoon kosher salt
- 1 tablespoon white miso paste
- About half a box of pasta shells
- 1/2 cup reserved pasta water
- Freshly grated parmesan cheese
- 1 tablespoon chili oil
- Scallions & fried shallots for garnish
Directions
- Step 1
Preheat oven to 400 degrees.
- Step 2
On a lined baking sheet, add pumpkin slices, garlic, and scallions and drizzle with olive oil and salt.
- Step 3
Bake in the oven for about 20-25 minutes or until the pumpkin is fork tender.
- Step 4
In a blender, add pumpkin, garlic (squeezed out of skin), scallions, water and miso and blend until smooth.
- Step 5
Add cooked pasta and miso pumpkin puree to a pan and toss until the pasta is fully covered (can also be done in a bowl with a spoon or spatula).
- Step 6
Add grated parmesan, chili oil, fried shallots, and scallions.
- Step 7
Enjoy!!