brown rice pasta, local sungold tomatoes, heirloom shallot, miso sauce

Brown Rice Pasta, Local Sungold Tomatoes, Heirloom Shallots, Miso Sauce

My 10 minute pastas are the answer to "What's for dinner?" probably 6 out 10 times. They usually consist of a brown rice pasta, vegetables and a light sauce. The simplest version starts with sauteed onion garlic or shallot in olive oil, then add your vegetable and a few spoonfuls of pasta water with seasoning to make a quick flavorful sauce.  Sometimes I will add an egg yolk off the heat with lemon and parmesan, Sometimes I will melt a few anchovies in the oil to start and if I am cooking a vegan dish, I will add a few tablespoons of miso. 

Miso is one of the few plant based complete proteins, which means it has all the essential amino acids that eggs, dairy or meat have but is less inflammatory and easy to digest.  It is also chuck full of probiotics and most importantly is packed with savory umami flavor. 

1 package long pasta (I use gluten free, you don't have to)

2 tablespoons white miso

4 shallots (i use heirloom because it's summer and I live next to the farmer's market...don't be jealous!) 

1 lb sungold tomatoes

1 lemon

1 bunch basil leaves 

Cook pasta, I usually start this process then move to saute vegetables while pasta is boiling. If you do these steps separately, do not drain and discard water. You will need a few ladels of hot pasta water for the sauce.  

Slice shallots, saute in olive oil, add miso, add pasta water, whisk into a sauce. Add tomatoes. If sauce is to thick add more water a tablespoon at a time. if it is too thin wait until it reduces down a bit.  Season with salt and pepper, add basil and toss with drained pasta. 

It will take you longer to the dishes than it will to cook this meal and it will be delicious. 

Add beans, meat or cheese if you choose...the possibilities are  never ending!!