Save It A vibrant, umami-rich pasta dish featuring roasted seasonal vegetables glazed with a savory-sweet miso maple sauce, tossed with al dente pasta for a satisfying, healthy meal.
I first tried this recipe after discovering a surplus of miso paste in my fridge, and it quickly became a family favorite for weeknight dinners.
Ingredients
- Sweet potatoes: 2 cups (300 g), peeled and cubed
- Red bell pepper: Cut into strips
- Zucchini: Sliced
- Red onion: Cut into wedges
- Broccoli florets: 1 cup (120 g)
- Pasta: 12 oz (340 g) penne or fusilli pasta (use gluten-free if desired)
- Miso paste: 3 tbsp, white or yellow
- Maple syrup: 2 tbsp, pure
- Olive oil: 2 tbsp
- Soy sauce: 1 tbsp (use tamari for gluten-free)
- Rice vinegar: 1 tbsp
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tsp, grated
- Toasted sesame seeds: 2 tbsp
- Green onions: Thinly sliced
- Fresh cilantro or parsley: Optional
Instructions
- Prepare oven and baking sheet:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Mix glaze:
- In a small bowl, whisk together the miso paste, maple syrup, olive oil, soy sauce, rice vinegar, garlic, and ginger until smooth.
- Coat vegetables:
- Place all prepared vegetables in a large bowl. Pour two-thirds of the miso maple glaze over the vegetables and toss to coat evenly.
- Roast vegetables:
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway, until tender and caramelized.
- Cook pasta:
- Meanwhile, cook the pasta according to package instructions. Drain, reserving 1/2 cup of the pasta water.
- Combine pasta and vegetables:
- Return the drained pasta to the pot. Add the roasted vegetables and remaining miso maple glaze. Toss well, adding reserved pasta water as needed to create a silky sauce.
- Serve:
- Divide among bowls. Sprinkle with sesame seeds, green onions, and fresh herbs if using. Serve immediately.
Save It My kids love helping toss the veggies on the tray, and it’s always a colorful addition to our family table.
Substitution Ideas
Change up the vegetables with carrots, Brussels sprouts, or cauliflower for extra flavor and texture.
Add Protein
Add baked tofu, chickpeas, or tempeh to boost the protein for a heartier meal.
Serving Suggestions
Pairs perfectly with a crisp white wine like Sauvignon Blanc or sparkling water with lemon.
Save It This pasta comes together quickly and delivers a stunning burst of flavor. Enjoy leftovers cold for an easy lunch the next day.
Common Questions About Recipes
- → Which vegetables work best for this pasta?
Sweet potatoes, bell pepper, zucchini, red onion, and broccoli create a colorful, flavorful blend. You can also add carrots, Brussels sprouts, or cauliflower for variety.
- → Can I make this gluten-free?
Absolutely. Use gluten-free pasta and tamari instead of soy sauce to keep it gluten-free.
- → What proteins can I add?
Baked tofu, chickpeas, or tempeh are all great options for boosting protein in this dish.
- → Are there vegan alternatives?
Most miso pastes are vegan. Just use vegan pasta and check sauces for animal-derived ingredients.
- → How do I get a silky sauce?
Add reserved pasta water as you toss everything together. This helps emulsify the sauce and coat the noodles.
- → What garnishes complement the flavors?
Try toasted sesame seeds, fresh green onions, and herbs like cilantro or parsley. These add crunch and freshness.