Miso Pasta with Summer Squash

This creamy, miso-flavored pasta pairs perfectly with tender summer squash with notes of garlic, thyme, and cheese. Dinner is done in the time it takes to boil the noodles.

Miso: more than just soup. I don't know about you, but I put miso in errrything. Salty, umami, earthy, probioticy (it's a word now!)... miso's got all the goodness going on. I prefer the dark or red miso as I find it to be the most flavorful. However, if you're new to miso try the mellower yellow one. Once you start putting it in dishes and sauces, you'll never stop. It's a great alternative to salt, anchovies, parmesan, or feta flavors.

Did you know miso makes a wonderful pasta sauce as well? Oh yes, my friends. This is a super quick and easy weeknight meal that everyone will love and even sneaks in veggies too (like all that squash from the garden). I hope you'll love it as much as Todd and I did; it'll be a new staple in our house for sure!

“Change will not come if we wait for some other person or some other time. We are the ones we’ve been waiting for. We are the change that we seek.”

— Barack Obama

Miso Pasta with Summer Squash

By Kathleen Henry @ Produce On Parade

Published 06/17/2016

This creamy, miso-flavored pasta pairs perfectly with tender summer squash with notes of garlic, thyme, and cheese. Dinner is done in the time it takes to boil the noodles!

Ingredients

• 1 lb spaghetti, dry
• 3 tbsp vegan stick butter
• 3 medium summer squash or zucchini, quartered and sliced
• 4 garlic cloves, minced
• 3 tbsp red miso paste
• 1 tbsp soy sauce
• 1 tbsp vegan worcheshire sauce (check the store-brand)
• 1 tsp onion powder
• ½ tsp dried thyme
• 2 tbsp large-flake nutritional yeast

Instructions

1. Bring a large pot of salted water to boil for the pasta. Cook according to package, until al dente. Before draining reserve ⅓ cup of the pasta water and set aside. Drain the pasta and return to pot.
2. While the pasta cooks, melt the butter over medium heat in a large soup pot. Add the squash and saute for 5 minutes before adding garlic; saute an additional 10 minutes until the garlic is fragrant and the squash is just tender but not overcooked. Remove from heat.
3. In a small bowl whisk together the miso through the thyme. Add the cooked noodles to the sauteed squash and stir in the sauce and reserved pasta water until well coated. Stir in the nutritional yeast and serve hot.

Yield: 6

Yum

Pizza Quinoa with Summer Squash

Todd always wants pizza. It's nonstop really, obnoxiously so. The problem is...pizza's not really the best thing to eat day-in and day-out. In addition, vegan pizza isn't cheap and homemade pizza can be an exhaustive effort on a weeknight. Enter Pizza Quinoa with Summer Squash. This dish is pizza-esque but healthier than it's predecessor, cheaper and quicker too! So, how did it hold up with the Pizza Monster? He loved it! Try it on your "Pizza Monster" and see what he thinks.

Quinoa with red tomato sauce, melted mozzarella cheese, sauteed summer squash and wilted spinach all topped with parmesan cheese, fresh basil and crushed red pepper flakes. It's a pizza-esque quinoa dish that's sure to satisfy any monster pizza craving, and all done in snap!

Pizza Quinoa with Summer Squash

Inspired by Girl Makes Food

Serves 4

• 1 1/2 cups dry quinoa, rinsed
• 2 cups water
• 1 tsp. olive oil
• 1 medium summer squash, chopped
• 1 15 oz. can of tomato sauce
• 1/2 cup vegan mozzarella cheese, shredded
• 1 cup fresh spinach
• salt and pepper to taste
• sprinkling of red pepper flakes, for garnish
• sprinkling of parmesan cheese, for garnish
• chopped fresh basil and oregano, for garnish

Rinse the quinoa. If you've had bad experience with quinoa being bitter, it's probably because it wasn't rinsed. Even if it says "pre-rinsed" on the package, rinse it anyway! Place the quinoa in a medium saucepan with the water. Pro-Tip: spray the inside of the pot first with a nonstick cooking spray. Bring to a boil then turn down to low, cover and simmer for about 15 minutes.

Meanwhile, heat olive oil in a medium frying pan. Chop up the summer squash and add to the pan. Saute about 10 minutes or until it's softened. Below you'll see the chopping process through our "Bailey-Cam"....he's just quietly lurking...always waiting and watching...

Once the quinoa is done, fluff with a fork and remove from heat. Add the squash, tomato sauce, cheese and spinach. Stir well to combine.

Add salt and pepper to taste and top with red pepper flakes, parmesan and fresh basil. Mamma mia that's delizioso!

Pizza Quinoa with Summer Squash

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

Quinoa with red tomato sauce, melted mozzarella cheese, sauteed summer squash and wilted spinach all topped with parmesan cheese, fresh basil and crushed red pepper flakes for a pizza-esque quinoa dish that's sure to satisfy a pizza craving.

Ingredients

• 1 1/2 cups dry quinoa, rinsed
• 2 cups water
• 1 tsp. olive oil
• 1 medium summer squash, chopped
• 1 15 oz. can of tomato sauce
• 1/2 cup vegan mozzarella cheese, shredded
• 1 cup spinach
• salt and pepper to taste
• sprinkling of red pepper flakes, for garnish
• sprinkling of parmesan cheese, for garnish
• fresh basil and oregano, for garnish

Instructions

1. Rinse the quinoa. Place in a medium saucepan with the water. Bring to a boil then turn down to low, cover and simmer for about 15 minutes.
2. Saute chopped squash in heated oil for about 10 minutes or until it's tender.
3. Once the quinoa is done, fluff with a fork. Remove from heat and add the squash, tomato sauce, cheese and spinach. Stir well to combine.
4. Add salt and pepper to taste and top with red pepper flakes, parmesan and fresh basil. Mamma mia that's delizioso!

3.2.1251

Green Curry with Summer Squash and Fresh Peas

Guess what? I have some very exciting news! I'm going to be featured tomorrow, May 17th on NoshOnIt! So cool! Head on over to http://www.noshon.it and check out the site. They have daily recipes from featured chefs, like moi, and a theme for each day, such as Sweet Tooth Friday and World Cuisine Wednesday. If you like, you can even sign up for a daily recipe via email. Tomorrow I'll post the link for my feature as well. Now on to curry. Oh curry. How do I love thee? Let me count the ways. You're absurdly scrumptious, creamy, luscious,  healthy, quick and easy to prepare and ultimately so utterly divine. This is a most delicious curry, and I love that it only takes as long as the rice needs to cook.

For this curry I used a store bought green curry paste. You know the ones, those tiny little jars found in the "ethnic" section that are like $6. I can't believe it's called the ethnic section. Is that even proper? I don't know. Anyways, one fine and glorious day though, I will make my very own homemade curry paste and relish in it's infinite awesomeness. But until then...I will continue to buy my store bought paste. In the ethnic section. I think it should be called the worldly section. I like that better. I shall start the revolution.

I used pink rice in this recipe but red rice, basmati or jasmine would also work beautifully. Also, I really enjoy the earthiness of bamboo shoots but if they aren't your thing or you've never had them, maybe start with only one 5 oz can.

Green Curry with Summer Squash and Fresh Peas

Inspired by A House In The Hills

Serves 4

• 1 1/2 cup pink rice (or any you desire)
• 1 tablespoon coconut oil
• 1 1/2 Tbsp. Thai green curry paste
• 1 garlic clove, minced fine
• 1/4 tsp. red pepper flakes (optional)
• 2 small onions or 1 large onion, chopped
• 2 large pinches of salt
• 2 zucchini or about 2 cups, chopped
• 3 yellow summer squash or about 2 cups, chopped
• 2 cans (10 oz total) of bamboo shoots, drained
• juice from 1/2 lime
• 1/2 Tbsp. brown sugar
• 1 can full-fat coconut milk
• 1/2 heaping cup of fresh or frozen peas, shelled
• 1/4 cup chopped basil

Begin by cooking the rice according to the package. I soaked mine first for about 24 hours but that's optional. I used 3 3/4 cups of water in my rice cooker. Tip: spray the rice cooker bowl with a non-stick cooking spray to keep the rice from sticking. It makes cleanup so much easier, which obviously I love!

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In a large wok or frying pan add the coconut oil and heat for a minute over low heat. When the oil is hot, add the curry paste, garlic, red pepper flakes and stir for one minute or so, then add the onions. Saute until they are almost translucent and soft, about 5 minutes. Add two large pinches of salt and stir.

Now add the squash, zucchini, bamboo shoots, coconut milk, lime juice and brown sugar. Cook over medium-low heat for about 10-15 minutes or until the vegetables begin to soften, then add the peas and cook another 5 minutes. Stir occasionally.

When the vegetables become tender, serve the curry over rice, and sprinkle with 1 Tbsp of chopped basil.

Curry has to be one of my most favored dishes, especially if it's full of wonderful vegetables. If you have a fantabulous recipe for red or green curry paste , feel free to share! P.S. I love the steam captured in the photo above. Yummy curry.

source of rice image