Save A vibrant, umami-rich pasta dish featuring roasted seasonal vegetables glazed with a savory-sweet miso maple sauce, tossed with al dente pasta for a satisfying healthy meal.
I first tried this pasta when craving comfort food that felt wholesome. The blend of miso and maple instantly made roasted vegetables shine and this dish quickly became a weeknight favorite for sharing with friends.
Ingredients
- Sweet potatoes: 2 cups (300 g), peeled and cubed
- Red bell pepper: cut into strips
- Zucchini: sliced
- Red onion: cut into wedges
- Broccoli florets: 1 cup (120 g)
- Pasta: 12 oz (340 g) penne or fusilli (use gluten-free if desired)
- White or yellow miso paste: 3 tbsp
- Pure maple syrup: 2 tbsp
- Olive oil: 2 tbsp
- Soy sauce: 1 tbsp (use tamari for gluten-free)
- Rice vinegar: 1 tbsp
- Garlic cloves: 2, minced
- Grated fresh ginger: 1 tsp
- Toasted sesame seeds: 2 tbsp
- Green onions: 2, thinly sliced
- Fresh cilantro or parsley: optional
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Make Glaze:
- In a small bowl whisk together the miso paste maple syrup olive oil soy sauce rice vinegar garlic and ginger until smooth.
- Coat Vegetables:
- Place all prepared vegetables in a large bowl. Pour two-thirds of the miso maple glaze over the vegetables and toss to coat evenly.
- Roast Vegetables:
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes stirring halfway until tender and caramelized.
- Cook Pasta:
- Meanwhile cook the pasta according to package instructions. Drain reserving 1/2 cup of the pasta water.
- Combine:
- Return the drained pasta to the pot. Add the roasted vegetables and remaining miso maple glaze. Toss well adding reserved pasta water as needed to create a silky sauce.
- Serve:
- Divide among bowls. Sprinkle with sesame seeds green onions and fresh herbs if using. Serve immediately.
Save This dish brings back memories of family dinners where everyone could add their favorite herbs and toppings for a festive table.
Required Tools
Large baking sheet mixing bowls whisk parchment paper large pot colander.
Allergen Information
Contains soy and gluten unless gluten-free substitutions are used. Sesame seeds may be allergenic for some people.
Nutritional Information
Per serving: Calories 410 Total Fat 8 g Carbohydrates 74 g Protein 12 g
Save Enjoy this pasta right away for the freshest taste. Leftovers reheat beautifully for a next-day lunch.
Recipe Guide
- → How can I make this vegan or gluten-free?
Use vegan miso and pasta, and substitute tamari for soy sauce. Choose gluten-free pasta for a gluten-free option.
- → What vegetables work best for roasting?
Seasonal choices like sweet potato, zucchini, red pepper, onion, and broccoli roast well. Try carrots or Brussels sprouts for variety.
- → Can I add protein to this dish?
Baked tofu, chickpeas, or tempeh can be added after roasting for extra protein and texture.
- → What pasta types suit this preparation?
Penne or fusilli work well due to their shape, but any short pasta can be used, including gluten-free versions.
- → How do I create a silky sauce?
Reserve pasta water and add it gradually when tossing roasted veggies and glaze with pasta to adjust consistency.
- → Are there garnish alternatives?
Top with sesame seeds, green onions, or fresh herbs like cilantro or parsley for extra flavor and color.