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Pasta with Cherry Tomato Sauce

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Submitted by Buffy

Vegan pasta with pureed cherry tomato sauce, balsamic vinegar, and miso for deep umami flavor. Oil-free, dairy-free, and rich-tasting without any cream.

YIELD

6 servings

PREP

15 min

COOK

25 min

READY

45 min

No oil, no cream, no cheese, and this pasta sauce still tastes incredibly rich. The secret is miso paste blended into the pureed cherry tomatoes, adding a savory umami depth that tricks your brain into thinking there’s butter in there somewhere.

Cherry tomatoes are sweeter and more concentrated in flavor than regular tomatoes. Cooking them down with sauteed onions, garlic, and tomato paste builds a sauce base with serious depth before it even hits the blender.

The sauteing technique here is worth noting. Instead of oil, balsamic vinegar and water create the cooking medium. The vinegar caramelizes the onions and adds a tangy sweetness that carries through the finished sauce.

Blending everything smooth with cornstarch gives the sauce a silky, velvety body that clings to every twist of pasta. A final hit of balsamic vinegar and fresh parsley added after pureeing keeps the flavors bright and layered.

Pro Tips

  • Use white or yellow miso for a milder flavor. Red miso works but adds a stronger, saltier punch that can overpower the tomatoes.
  • Dissolve the cornstarch in cold water before adding to the blender. Hot liquid makes cornstarch clump instantly.
  • Don’t skip the second addition of balsamic vinegar after pureeing. The first addition cooks down during sauteing. The fresh splash at the end adds brightness.
  • Toss the pasta with the sauce while both are hot so the pasta absorbs the flavor.

Variations

  • Roasted cherry tomato version: Roast the cherry tomatoes at high heat before blending for a sweeter, more caramelized sauce.
  • Spicy arrabbiata: Add red pepper flakes to the saute for a vegan arrabbiata-style kick.
  • Creamy cashew: Blend in a handful of soaked raw cashews for a creamier, richer sauce that’s still completely plant-based.

Ingredients

16 462.4
OUNCES ML/G PASTA, TWIST
vegetable-kind *
1
X WATER
for boiling, to taste *
2 10
TEASPOONS ML BALSAMIC VINEGAR
1 ¼ 296
CUPS ML ONIONS
thinly sliced
1 15
TABLESPOON ML GARLIC
minced
2 30
TABLESPOONS ML TOMATO PASTE
1 ½ 355
CUPS ML CHERRY TOMATOES
halved
2 30
TABLESPOONS ML CORNSTARCH
2 30
TABLESPOONS ML MISO PASTE
3 45
TABLESPOONS ML BALSAMIC VINEGAR
½ 118
CUP ML PARSLEY LEAVES
fresh, chopped

Directions

Cook pasta in a large pot of boiling water for 8 to 10 minutes.

Drain and rinse with cold water.

Set aside.

While pasta is cooking, heat 2 teaspoons balsamic vinegar and 2 teaspoons water in a large skillet and sauté onions and garlic over medium heat.

Stir frequently.

Add tomato paste, dissolved in 1 cup water.

Stir gently and add tomatoes.

Cook, stirring occasionally until vegetable are very soft.

Dissolve cornstarch in 2 tablespoons cold water and pour into blender.

Add miso and cooked vegetables.

Purée until smooth. Return purée to skillet.

Add 3 tablespoons balsamic vinegar and parsley and heat through.

Toss pasta with sauce and serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 54 9% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 227mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 18% Vitamin C 26%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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