Eggplant Miso Pesto Pasta
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.
Ingredients
- 9 ounces pasta
- 1 eggplant cubed
- 3 tbsp olive oil
- 3 garlic cloves minced
- salt to taste
- black pepper to taste
- ½ tsp chili flakes
miso pesto
- 2 cups basil leaves
- ¼ cup toasted pine nuts
- 2 tbsp miso
- 2 tbsp lemon juice
- ¼ cup olive oil
- ½ cup grated parmesan
- ½ tsp black pepper
for serving
- 4 tbsp toasted pine nuts
- basil leaves
- grated parmesan
- crushed pepper flakes
Instructions
- Boil the pasta in salted water until al dente. Drain, reserving 1/4 cup of the cooking water.
- 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.
- 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.
- Add garlic, cook until fragrant, for about 3 minutes more. Season with salt, pepper and red pepper flakes.
- Stir in the miso pesto, add pasta and a splash of the reserved cooking water. Stir well so everything is well-coated.
- Serve immediately, topped with grated Parmesan cheese, basil, pine nuts and chili flakes. Enjoy!
Nutrition
Calories: 768kcalCarbohydrates: 117gProtein: 22gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gSodium: 657mgPotassium: 965mgFiber: 13gSugar: 13gVitamin A: 1486IUVitamin C: 17mgCalcium: 113mgIron: 4mg
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