Easy Lemon Miso Pasta (vegan)
This super easy lemon miso pasta is bright, lemony, savory, and so comforting. It’s insanely simple to make and only takes a few ingredients. You basically just boil the pasta, add all the sauce ingredients into the blender, and then combine the two. Easy peasy and perfect for a weeknight meal!
The miso pairs well with the lemon as it adds a savory, umami element to the sauce. The coconut milk adds a creamy element and you can also use full-fat coconut milk in this recipe for an even creamier sauce. The sauce is light and refreshing making this pasta a perfect base for any protein or veggies you want to eat with it.
Make sure to add this easy lemon miso pasta into your weekly rotation for a quick, yet delicious meal. I’m always down for easy meals, especially as a busy mom trying to get dinner together. Your kiddos will love this pasta too!
Easy Lemon Miso Pasta (vegan)
Ingredients
- 3/4 cup light coconut milk
- 2 tbsp miso paste
- 1/4 cup lemon juice
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- fresh cracked black pepper (about 10 good twists, or to taste)
- salt (I did 1/4 tsp, or to taste, depending on how salty your miso is)
- 12 oz uncooked pasta
Instructions
- Make pasta according to package’s instructions. Drain and place pasta back into the pot.
- While pasta is cooking, add the the rest of the ingredients into a blender. Blend on high until everything is combined. It will taste really lemony but don’t worry, once combined with the pasta, it will be perfect.
- Add the sauce to the cooked pasta and stir on low heat until pasta absorbs most of the sauce. Taste and adjust seasonings. Add more salt and pepper, if needed, to taste. Enjoy! Great with your choice of protein or veggies. We love it with some crispy tofu, tempeh, chickpeas, or roasted veggies.
