Creamy Miso Spring Cabbage Pasta

Miso is a traditional Japanese seasoning made from fermented soybeans and is commonly used in soups, sauces, and marinades.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Creamy Miso Spring Cabbage Pasta

Cooking Method: Boiling, Sautéing Cuisine: Asian Fusion Courses: Lunch, Main Dish, Pasta Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1520

Best Season: Spring

Ingredients

Servings

• 250 gram Pasta
• 200 gram Spring cabbage
• 150 gram Onion
• 2 clove Garlic
• 2 tablespoon Olive oil
• 2 tablespoon Miso paste
• 1 tablespoon Soy sauce
• 100 milliliter Heavy cream
• 1 teaspoon Black pepper
• 2 tablespoon Parmesan cheese
• 2 tablespoon Fresh parsley

Instructions

1. Cook the pasta according to the package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
3. Add sliced spring cabbage and cook for 5 minutes until it wilts.
4. In a small bowl, mix miso paste, soy sauce, and heavy cream. Add the mixture to the pan and stir well.
5. Add the cooked pasta to the pan and toss until well coated.
6. Season with black pepper and sprinkle Parmesan cheese.
7. Allow the pasta to rest for 5 minutes.
8. Garnish with fresh parsley before serving. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 55g19%

Sugars 7g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.