Vegetable Saute with Miso Sauce Over Linguine
Yield
4 servingsPrep
15 minCook
5 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
safflower oil
|
|
| 2 | cloves |
cloves
minced |
*
|
| ¼ | cup |
mushrooms, shiitake
sliced |
*
|
| ½ | cup |
zucchini
sliced |
|
| ½ | cup |
eggplant
sliced |
*
|
| ½ | cup |
sweet yellow bell peppers
sliced |
*
|
| 8 | each |
scallions, spring or green onions
finely chopped |
|
| ¼ | cup |
miso paste
|
|
| 1 | cup |
vegetable stock
|
|
| 4 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | pound |
pasta, linguine
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
safflower oil
|
|
| 2 | cloves |
cloves
minced |
*
|
| 59 | ml |
mushrooms, shiitake
sliced |
*
|
| 118 | ml |
zucchini
sliced |
|
| 118 | ml |
eggplant
sliced |
*
|
| 118 | ml |
sweet yellow bell peppers
sliced |
*
|
| 8 | each |
scallions, spring or green onions
finely chopped |
|
| 59 | ml |
miso paste
|
|
| 237 | ml |
vegetable stock
|
|
| 6E+1 | ml |
parsley leaves
fresh, chopped |
|
| 453.6 | g |
pasta, linguine
cooked |
|
Directions
In a large saucepan, heat oil over medium heat.
Add veggies and garlic and sauté for about 3 minutes.
Transfer to bowl.
Add miso.
Slowly add stock while stirring well.
Add parsley, veggies and pasta.
Toss and serve.
Add more liquid if too thick.
