Miso Brown Rice Pasta w/ Eggplant and Broccoli

We love a creamy & savory pasta. The miso creates a creamy umami flavor that absorbs into the eggplant. It is a fun way to switch up your classic pasta dishes.

Give it a try!

The prep:

1. Cook your pasta in water and salt until directed time on package.

2. Option to bake eggplant ahead of time: dice up in to small pieces and lather with olive oil and salt. Bake at 350F for 30 minutes.

3. In a pan, steam broccoli for a few minutes and then remove. Add olive oil and garlic to pan and cook for about 2 minutes before adding broccoli. Cook broccoli, add miso paste, soy sauce and eggplant. Season with salt and pepper.

4. Continue to cook for a few minutes before adding pasta and pasta water. Allow sauces to form and absorb on pasta/vegetables. Add green onion last and sprinkle sesame seeds on top.

The goods:

• Brown rice pasta + pasta water.

• Miso paste

• Soy sauce

• Olive oil

• Garlic

• Eggplant

• Broccoli

• Green onion

• Salt, pepper, sesame seeds