Pin A vibrant, umami-rich pasta dish featuring roasted seasonal vegetables glazed with a savory-sweet miso maple sauce, tossed with al dente pasta for a satisfying, healthy meal.
I first experimented with miso maple glaze when trying to jazz up roasted veggies, and found it pairs perfectly with pasta for a vibrant, satisfying dish. It has quickly become a weeknight favorite in our home.
Ingredients
- Sweet potatoes: 2 cups (300 g), peeled and cubed
- Red bell pepper: cut into strips
- Zucchini: sliced
- Red onion: cut into wedges
- Broccoli florets: 1 cup (120 g)
- Pasta: 12 oz (340 g) penne or fusilli pasta (use gluten-free if desired)
- Miso paste: 3 tbsp white or yellow
- Maple syrup: 2 tbsp pure
- Olive oil: 2 tbsp
- Soy sauce: 1 tbsp (use tamari for gluten-free)
- Rice vinegar: 1 tbsp
- Garlic cloves: 2, minced
- Fresh ginger: 1 tsp, grated
- Toasted sesame seeds: 2 tbsp
- Green onions: 2, thinly sliced
- Fresh cilantro or parsley: optional
Instructions
- Prepare oven and baking sheet:
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Make miso maple glaze:
- Whisk together miso paste, maple syrup, olive oil, soy sauce, rice vinegar, garlic, and ginger in a small bowl until smooth.
- Toss vegetables with glaze:
- Place prepared vegetables in a large bowl. Pour two-thirds of the glaze over and toss to coat evenly.
- Roast vegetables:
- Spread vegetables in a single layer on baking sheet. Roast for 25 to 30 minutes, stirring halfway, until tender and caramelized.
- Cook pasta:
- Cook pasta according to package directions. Drain and reserve 1/2 cup pasta water.
- Combine pasta and vegetables:
- Return drained pasta to pot. Add roasted vegetables and remaining glaze. Toss well, adding reserved pasta water as needed for a silky sauce.
- Serve and garnish:
- Divide among bowls. Sprinkle with sesame seeds, green onions, and herbs, if using. Serve immediately.
Pin On chilly evenings, my family gathers for dinner and this colorful, flavor-packed pasta often brings everyone to the table with big smiles. Even picky eaters love helping with the veggie prep.
Required Tools
Large baking sheet, parchment paper, mixing bowls, whisk, large pot, colander
Allergen Information
Contains soy (miso paste, soy sauce) and gluten (pasta, soy sauce). Sesame seeds may be an allergen. Use gluten-free pasta and tamari if needed, and omit sesame seeds for allergy concerns.
Nutritional Information
Per serving: Calories 410, Total Fat 8 g, Carbohydrates 74 g, Protein 12 g
Pin Finish with a sprinkle of fresh herbs for a pop of color and flavor. Serve hot for best texture and taste.
Recipe Questions
- → What vegetables work best with miso maple glaze?
Sweet potatoes, bell pepper, zucchini, onion, and broccoli caramelize well, but carrots or cauliflower also taste delicious.
- → Can I make this gluten-free?
Absolutely! Use gluten-free pasta and tamari instead of soy sauce to eliminate gluten from the dish.
- → How can I add protein?
Baked tofu, chickpeas, or tempeh blend perfectly with the pasta and vegetables for extra nutrition and heartiness.
- → What garnishes complement the flavors?
Toasted sesame seeds, sliced green onions, and fresh cilantro or parsley finish the bowl beautifully and add flavor.
- → How do I achieve a silky sauce?
Add reserved pasta water while tossing with roasted veggies and extra glaze for a creamy, cohesive sauce.
- → Can I prepare components in advance?
Yes, roast vegetables and prepare the glaze ahead, then toss with freshly cooked pasta before serving.