Broccoli and Orange Miso Pasta – the bold flavor of miso lightened up with fresh orange zest and juice, tossed with the Asian flavors you love, healthy veggies, and whole wheat pasta.
Hiiiiii. Are you back for the noodles? I always come back for the noodles. Isn’t that why we’re friends after all?
You don’t even have to feel guilty about these noodles. That is, if you ever feel guilty about eating noodles. Although really my stance on the whole guilt for noodles thing is that 100% of the time you should feel no shame/guilt/negativity about noodles in your life. But if for some reason you do, you no longer need to.
BTW – how many times can I say NOODLES in this post?!
Broccoli and Orange Miso Pasta gives you that healthy you deserve, and the carb fix you deserve even more. Let’s examine a little closer. You’ve got:
- Whole wheat noodles
- A whole lot of flavor boosters
- MISO PASTE
Um, hold the phone. Miso? You may be asking out loud right now. Yes, miso! I was inspired by Liz over at Pumpkin and Peanut Butter after I tried her Green Goddess Miso Noodle Soup and decided to venture a little further out into the miso world.
Check out Liz’s post to read all about the benefits of miso ^^^ some include: improved digestion health, a strengthened immune system, high antioxidants, lots of vitamin B12, and it’s a complete protein since it contains all the essential amino acids! How could you not want to try this delicious pasta after learning all of that?
If you’ve never had miso before (a newbie like me!) this is the miso paste I used, and found it in my local grocery store. It was also much cheaper there.
Back to being inspired. Inspired I was. Since I am basically the biggest fan of pasta IN THE WORLD (ok, maybe that is an exaggeration), I knew I needed to get it in my pasta bowl ASAP. Combine all of those delish healthy ingredients mentioned before, whisk together a little soy sauce, orange juice, and orange zest, plus the miso of course, and you’ve got yourself one tasty meal.
And how can you resist topping any of your Asian-inspired dishes off with scallions and sesame seeds?
If you make this recipe, be sure to take a pic and hashtag it #FORKINTHEKITCHEN, or leave a comment below. I’d love to see what you cook!
- 1 Tablespoon rice vinegar
- 1 teaspoon chili paste (or sriracha)
- 2 Tablespoons soy sauce
- 1 small-medium orange, zested
- ½ small-medium orange, juiced
- 1 Tablespoon olive oil
- 1 shallot bulb, thinly sliced
- 3 garlic cloves, minced
- 1½ teaspoons fresh ginger, minced
- 1 bunch broccoli, chopped into bite-sized pieces
- 1 cup frozen edamame
- 1½ Tablespoons miso paste
- ¼ cup pasta water
- 8 ounces whole wheat spaghetti
- 3-4 green onions, sliced
- Sesame seeds for topping
- Begin to heat large stock pot of water to cook spaghetti.
- In a bowl, whisk together rice vinegar, chili paste, soy sauce, orange zest, and orange juice. Put miso paste in separate bowl and set aside.
- Heat olive oil in large skillet. Sautee shallot slices for 2-3 minutes until translucent; add garlic and ginger. Let cook for an additional 1-2 minutes. Slowly pour in soy sauce and orange mixture, while stirring. Bring to a simmer. Add broccoli pieces, stirring to coat with sauce. Stir occasionally.
- When water begins to boil, add spaghetti and cook al dente according to box directions.
- With 1-2 minutes left for the pasta, add edamame to broccoli and sauce mixture.
- Reserve ¼ cup of pasta water and whisk together with miso paste. Pour over broccoli and sauce, stirring to combine. Mix in pasta and top with green onions and sesame seeds.
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