Miso Pesto Pasta

This pesto pulls off a smart swap: in place of the usual Parmesan, it leans on a spoonful of miso paste. That fermented soybean paste brings the same salty, savory umami the cheese would, but keeps the whole sauce dairy-free and vegan, with a deeper, rounder flavor.

The rest is classic pesto technique. Toast the nuts, pine nuts or walnuts, in a dry pan until golden to coax out their oils, then blend with fresh basil, garlic and good olive oil until creamy. A splash of water loosens it into a silky, pourable sauce.

Tossed straight onto hot, just-drained pasta, it clings to every strand, and the heat of the noodles wakes up the garlic and basil. It comes together in the time it takes the pasta to boil, with no cooking the sauce required.

Pro Tips

• Toast the nuts in a dry skillet until just golden. Watch closely, since they go from toasted to burnt in seconds.
• Start with less miso and taste. Brands vary a lot in saltiness, and it’s easy to overdo.
• Toss the pesto onto hot pasta off the heat. Cooking pesto dulls the fresh basil and can turn it bitter.
• Loosen with a little reserved pasta water if it tightens up after sitting.

Variations

• Use half basil and half parsley for a milder, more budget-friendly pesto.
• Swap the walnuts for pine nuts, almonds or pistachios.
• Add a squeeze of lemon or a pinch of chile flakes for brightness or heat.