Miso Sauce for Pasta
Yield
1 servingPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
safflower oil
|
|
| 8 | each |
scallions, spring or green onions
finely chopped |
|
| 2 | each |
garlic cloves
minced |
|
| ¼ | cup |
yellow miso
|
* |
| 1 | cup |
vegetable stock
warmed |
|
| 4 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
safflower oil
|
|
| 8 | each |
scallions, spring or green onions
finely chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 59 | ml |
yellow miso
|
* |
| 237 | ml |
vegetable stock
warmed |
|
| 6E+1 | ml |
parsley leaves
fresh, chopped |
|
Directions
In a medium skillet, heat oil.
Add scallions and garlic and sauté for 3 minutes.
Transfer to a medium bowl.
Add miso.
Slowly add 1 cup stock stirring well all the time.
Add more liquid if you want a thinner sauce.
