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Kids, Pasta | Rice | Barley, Quick meals, Vegetarian  /  17.09.2020

Eggplant Miso Pesto Pasta

by Anna Chwistek
Anna Chwistek

Hands down my new favorite way of making pesto is to add miso! It’s a mouth-watering miso-basil pesto and it adds a lot of flair to this dish. It brings bright and intense flavors. 

serving dumplings | Eggplant Miso Pesto Pasta

This dish features mighty eggplant, which is cubed and quickly sautéed until tender and caramelized. Salty miso paste is added to kick up the flavor and basil keeps things fresh. Grated parmesan, good olive oil and black pepper should be enough to bring out the best in this recipe.

Pesto and pasta, however, shine as companions above all other summaries. Don’t you agree? But then, add miso and you’ll probably have the most umami-rich pasta dish you could have imagined. 

serving dumplings | Eggplant Miso Pesto Pasta

A dish, full of bright, bold notes, from the squeeze of a lemon, toasty pine nuts and subtle toothsome bites of tender eggplant. It’s simple, easy and absolutely luscious! This dish makes a perfect bowl of comfort and a whole lot of flavor. Delicious!

Let me guide you through the recipe with this step-by-step VIDEO.

serving dumplings | Eggplant Miso Pesto Pasta

3 more surprising recipes with miso:

  • Asian mushroom noodle soup
  • Roasted pumpkin soup with wild rice and miso mushrooms
  • Mussels in Garlic Miso Broth

Recipe Video

Eggplant Miso Pesto Pasta
Yield: serves 2

Eggplant Miso Pesto Pasta

Eggplant Miso Pesto Pasta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 250 g/8.8 oz pasta
  • 1 eggplant, cubed
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • salt + black pepper
  • 1 tsp chili flakes

miso pesto

  • 30 g/2 cups basil leaves
  • 1/4 cup/40 g toasted pine nuts
  • 2 tbsp miso
  • 2 tbsp lemon juice
  • 1/3 cup/80 ml olive oil
  • 50 g grated parmesan
  • 1/2 tsp black pepper

for serving

  • 4 tbsp toasted pine nuts
  • basil leaves
  • grated parmesan
  • crushed pepper flakes

Instructions

    1. Boil the pasta in salted water until al dente. Drain, reserving 1/4 cup of the cooking water.
    2. Make the pesto. In a food processor, combine the basil leaves, pine nuts, miso, lemon juice and parmesan. Blend until a chunky paste. While the food processor is running, slowly pour in the olive oil through the feed tube, adding more if needed to reach your desired consistency. Season with pepper to taste. Set aside.
    3. Heat olive oil in a large skillet set over medium heat. Add eggplant cubes and sauté for about 5-8 minutes or until tender and slightly browned.
    4. Add garlic, cook until fragrant, for about 3 minutes more. Season with salt, pepper and red pepper flakes.
    5. Stir in the miso pesto, add pasta and a splash of the reserved cooking water. Stir well so everything is well-coated.
    6. Serve immediately, topped with grated Parmesan cheese, basil, pine nuts and chili flakes. Enjoy!

Notes

Calories Per Serving: 558 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Pasta | Rice | Barley

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Tags

  • cheese
  • eggplant
  • miso
  • nuts
  • parmesan
  • pasta
  • quick meals
  • sauces

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3 comments

  • YtheWait
    21.09.2020

    It’s a quick and delicious dinner, a time saver indeed!

    Reply
  • Amber
    1.09.2021

    Oh my gosh sooooo good. Upon the first bite, my husband’s eyes got all big and he was like “you need to make this at least once a month”. The miso is a game changer for sure!

    Reply
    • Anna Chwistek
      1.09.2021

      Fantastic! So happy to hear you enjoyed the recipe. Thank you for giving it a try!

      Reply

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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