Pasta with Miso-Roasted Vegetables

 

I finally got everything out of the box in the hall and into the pantry.  Then my neighbor gave me half a box of angel hair pasta because he doesn't like spaghetti sauce.  You don't put red sauce on angel hair!  It's Pantry Project January, which is when preppers see what creative meals they can make with their stashes.  I only bought tofu and mushrooms for this.  Oh, and rice vinegar, but only because I was out and would have bought it anyway.

I've been wanting to do some kind of vegetable with miso paste dish for some time.  Throwing it all onto the angel hair sounded like a good idea.  It's more of a vinaigrette dressing than "pasta sauce", and not an overwhelming flavor.  The idea is to enhance the natural flavors of the vegetables.  I guess you could have this cold as a pasta salad.  But not on a rainy day in January.

I'm giving this a non-American label even though the squash is natively American.  So is acorn squash, which is often used in tempura.  Pasta was invented in Asia, and the flavor profile is Asian.

*1 medium butternut squash
*2 C small Brussels sprouts
*1 bunch green onions
1 C baby Bella mushrooms
about 1/2 C oil (I used grapeseed)
*1Tb white miso paste
2 Tb rice vinegar
1 tsp soy sauce
1 tsp minced garlic (1 small clove)
*1 tsp honey
*1/2 tsp sesame seeds
*8 oz angel hair or other pasta
1 package firm tofu

1.  preheat oven to 375º and line a rimmed sheet pan with foil.  Cut squash in half the long way and scoop out the seeds.  Smear cut side with some oil and bake for about 15 minutes, to loosen the skin.  Allow to cool until you can handle it and peel off skin.

2.  While the squash is cooking, prep the sauce.  Whisk together 1/4 C oil, the miso, vinegar, soy, garlic, honey, and sesame.  Taste and adjust with more of whatever you happen to like.

3.  You might also have time to cut the rest of the veggies while the squash is in the oven.  Slice the mushrooms into 1/4" thick pieces.  Cut the onions into 1" lengths.  If the Brussels sprouts are too big, cut them in half.  Put everything in a medium bowl.  Once the butternut is peeled, cut it into bite-sized pieces and add to the bowl.

4.  Add half of the miso dressing to the veggies and toss to coat.  Spread vegetables on the foil-lined baking sheet and roast another 15-20 minutes, until everything is cooked.

5.  Bring a pot of water to a boil and cook the pasta according to package directions.  Chop the tofu into bite-sized pieces.  Drain pasta and return to the pot.  Toss with remaining dressing.  Add roasted vegetables and tofu, and toss to distribute.  Serve immediately.

Difficulty rating  :)