Spring Broccolini And Mushroom Pasta With Ginger Miso Sauce
When I’m feeling lazy in the kitchen I’m so thankful for our stash of pasta noodles in the cupboard. Pasta night is one of those easy, breezy evenings when dinner is on the table in a flash but still feels somewhat fancy and tastes delicious. This particular pasta is a new favorite and we love the combination of broccolini, mushrooms and this zesty ginger miso sauce. This recipe is vegan by nature but can be enjoyed by everyone. The sauce tastes equally as good tossed in a grain bowl or used as a marinade for roasted veggies, meat or tofu. It keeps well in the fridge for up to a week so feel free to double the recipe so you have something special to drizzle on whatever you whip up later in the week. I hope you all enjoy this simple yet flavorful pasta dish as much as we do. It tastes particularly delicious when paired with your favorite white wine and a good dinner date.
Cheers from Tumbleweed Farm.
Spring Broccolini and Mushroom Pasta with Ginger Miso Sauce
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4
Pasta- 1 bunch of broccolini, leaves and thick stems trimmed
- 8 ounces brown rice pasta (or noodles of choice)
- 2 Tablespoons olive oil
- 2 cups mixed mushrooms, roughly chopped
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine
- 1/4 cup rice vinegar
- 1 Tablespoon minced fresh ginger
- 1 clove of garlic, minced
- 1 teaspoon chili paste (or Sriracha sauce)
- 2 Tablespoons white miso
- 2 Tablespoons tahini
- 1 Tablespoon honey
- 1/2 Tablespoon soy sauce
- 1 1/2 Tablespoons toasted sesame oil
- 2 Tablespoons water
Preparation
- Bring a large pot of lightly salted water to a boil. Blanch the broccolini until it's tender and bright green, about 2 minutes. Remove from the water with tongs and run under cold water. Keep the water boiling and add the pasta. Cook until al dente. Darin the pasta, reserving half a cup of the cooking liquid.
- While the pasta cooks heat the oil in a large skillet over medium heat. Add the mushrooms and cook until they begin to soften and become fragrant. About 5 minutes. Stir in the crushed red pepper flakes and cook for an additional minute. Add the white wine and cook until the liquid evaporates. Stir in the broccolini and noodles.
- Whisk together all the ingredients for the sauce, this works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed. Drizzle in half of the sauce and toss well with the pasta. If the pasta seems dry add a splash of the reserved cooking liquid and continue to toss well. Drizzle in the remainder of the sauce or just enough to taste.
- Serve the pasta warm or at room temperature.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Have fun in the kitchen
well now, this looks and sounds fantastic – the colors are so beautiful – LOVE broccoli and mushrooms
One of the best things about modern phones is being able to get emails like this just as you’re walking to the grocery store. Subbing bok choy since there was no rabe but can’t wait for dinner!
Hi Andrea! I recently found your site and I have been loving reading all the updates (and guiltily stalking your past posts!) I’ve always wanted to have a large piece of land and start a small organic farm, and you guys make me so jealous! But I work with what I have, and I actually just started my own little blog about our garden. I’d love for you to check it out some time! – http://www.southerndone.com
P.S. I’m growing some butternut squash for the first time this year and I can’t wait to try your recipes!
Really happy you found the blog. Thanks for following along and happy cooking!
This miso sauce looks awesome. So unique!
Just finished this meal. It was just wonderful. Thanks for so much inspiration in the kitchen!
So happy you loved this as much as we do! Happy cooking! xo
This looks amazingly yummy!
i love the ginger miso sauce <3 i put it on everything!!
Hi Andrea, I made this last night and it turned out so bitter, and it got me thinking about whether I used the wrong type of broccoli. I bought rapini at the store, which was really leafy with hardly any buds. But rapini is the same as broccoli rabe, right? When I got home and looked at the recipe again, the pictures look a lot more like another type of broccoli I saw at the store, labeled as broccolini, Can you please clear this up? Thanks!
Oh my gosh! I can’t believe I’ve had this up for so long. That indeed is broccolini (we grow both broccoli rabe and broccolini) and that was a typo. I’m sorry your dish turned out bitter– the broccoli rabe has a stronger taste but I hope that the dressing helped to tame it a bit. I love both even though they have very different flavors. Thanks for the catch, I’ve updated the recipe! Happy cooking!
Hi Andrea, this is Cindy Brown from Sherman County, I’m on the Gorge Grown Food Network board and was so pleased to see your recipes in the recent “Who’s Your Farmer” edition! Just made this recipe for dinner tonight for hubby & I, using broccoli and garlic out of our garden…subbed soba pasta (I’m allergic to wheat)…yum! Can’t wait to use the leftover sauce for other meals. Best wishes for a successful, joyful season!
Hi Cindy,
So happy you enjoyed the article and the recipes! Thanks for the lovely comment. Happy cooking!