Miso, Mushroom & Tomato Pasta
It's been unseasonably warm here - we're talking 90 degrees! And as much as I'm ready for sweater weather, I can't help but be a little glad there are still tomatoes to be had at the farmer's market.
This pasta incorporates the last of summer's tomatoes with those warming qualities you can't help but want when October is looming (yes, even with above average temps!). The mushrooms add an earthy depth to the sweet tomatoes, but it's the miso that puts everything over the top. You could make this dish without it, subbing in a few splashes of tamari (gluten-free soy sauce), but honestly, it won't be the same.
Miso, Mushroom, and Tomato Pasta
2 Tbs. extra virgin olive oil, divided
24 button or cremini mushrooms, thinly sliced
2 large cloves garlic, minced
2 Tbs. tomato paste
1 pint cherry tomatoes, halved or quartered
1/4 tsp. salt
dash red pepper flakes
1 Tbs. white miso paste
6 ounces brown rice pasta (boil to al dente)
or zucchini noodles (1 medium zucchini per serving)
Heat a large sauté pan to medium, add one tablespoon olive oil and the mushrooms. Cook until mushrooms are golden, 5-10 minutes. You'll find the they will start to sear and then release their juices - don't worry as it may look like a lot of liquid! Just continue to cook until the liquid has evaporated and the mushrooms have browned.
Add garlic and remaining tablespoon of olive oil to the pan. Sauté until fragrant, about 30 seconds. Then add in tomato paste plus a splash of water to bring up any brown bits from the bottom of the pan. Cook for another minute, then add in the cherry tomatoes, salt, and red pepper flakes. Let simmer until the tomatoes have released their juices, 5-10 minutes. If needed add a splash or two of water to help things along. You want a thick, chunky sauce.
Just before serving, stir in the miso paste. I find thinning it with a little water before adding it to the sauce makes it easier to incorporate.
Combine sauce with cooked pasta or zucchini noodles and serve hot.
If cherry tomatoes aren't in season, feel free to use a 15-ounce can of diced tomatoes.
You can find white miso paste in most grocery stores these days. If it's not available, add a few splashes of tamari (gluten-free soy sauce).