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Ingredientes
- 16 ounce Vegetable spiral pasta
- Â Â Water for boiling
- 2 tsp Balsamic vinegar
- 1Â 1/4 c. Thinly sliced onions
- 1 Tbsp. Garlic, chopped
- 2 Tbsp. Tomato paste
- 1Â 1/2 c. Halved cherry tomatoes
- 2 Tbsp. Cornstarch
- 2 Tbsp. Miso
- 3 Tbsp. Balsamic vinegar
- 1/2 c. Minced fresh parsley
Direcciones
- Cook pasta in a large pot of boiling water for 8 to 10 min. Drain & rinse with cool water. Set aside.
- While pasta is cooking, heat 2 ts balsamic vinegar & 2 ts water in a large skillet & saute/fry onions & garlic over medium heat. Stir frequently. Add in tomato paste, dissolved in 1 c. water. Stir gently & add in tomatoes. Cook, stirring occasionally until vegetable are very soft.
- Dissolve cornstarch in 2 tb cool water & pour into blender. Add in miso & cooked vegetables. Puree until smooth. Return puree to skillet. Add in 3 tb balsamic vinegar & parsley & heat through. Toss pasta with sauce & serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 6 servings | |
| Calories 333 | |
| Calories from Fat 14 | 4% |
| Total Fat 1.65g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 269mg | 11% |
| Potassium 390mg | 11% |
| Total Carbs 67.15g | 18% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.36g | 4% |
| Protein 11.57g | 19% |
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