Spinach-miso pasta

1 cervings

Ingredients

Quantity Ingredient
¼ cup Vegetable stock
2 tablespoons Onion, minced
1 each Garlic clove, minced
10 ounces Spinach, washed & stemmed
2 tablespoons Mellow white miso
1 pinch Nutmeg
5¼ ounce Firm silken tofu, diced
12 ounces Pasta, uncooked
Basil or parsley, chopped, for garnish

Directions

Bring the stock to a boil in a soup pot. Add the onion & garlic & cook for 5 minutes. Add the spinach & cook for a further 2 minutes, or until the spinach wilts.

Stir in the miso, nutmeg & tofu. Transfer to a blender & blend in batches using extra water as necessary to achieve a creamy consistency. Set aside.

Cook the pasta *al dente*. Drain & toss while hot with the creamy sauce & serve.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995 * CROSSPOSTED Submitted By INTERCOOK On 09-15-95

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