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Spaghetti coated in lemon miso tahini sauce with lemon zest and parsley.
Rachelle Johnson

Lemon Miso Pasta

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Lemon, white miso and tahini make a silky sauce that clings to warm pasta. A splash of starchy cooking water brings it together, with bright zest and a savory finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Global / Fusion
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta
  • 12 ounces vegan spaghetti or linguine Choose egg-free pasta; a gluten-free option is described in Notes.
  • 2 tablespoons sea salt For the large pot of cooking water; not all of this salt is eaten.
  • 2 tablespoons olive oil Optional for coating drained pasta if it must wait.
Lemon miso sauce
  • 3 tablespoons white miso Yellow miso gives a stronger flavor.
  • ¼ cup lemon juice freshly squeezed
  • 1 tablespoon lemon zest finely grated
  • 2 tablespoons tahini Cashew butter is an alternative and introduces nuts.
  • 1 clove garlic
  • ½ cup hot pasta cooking water Plus more as needed; cool to warm if your blender cannot safely handle hot liquid.
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon maple syrup
  • ¼ teaspoon red pepper flakes Optional.
  • black pepper To taste.
Optional finish
  • fresh parsley or basil Optional garnish.
  • lemon zest Optional extra finish.
  • sesame or hemp seeds Optional garnish.

Equipment

  • Large pot
  • colander
  • Blender
  • fine grater
  • measuring cups
  • tongs

Method
 

  1. Bring a large pot of water to a boil and add the cooking-water salt. Cook the pasta until al dente according to its package. Reserve at least 1 cup of cooking water before draining. If the pasta must wait, toss with the optional coating oil; otherwise move straight to the sauce.
  2. Blend the miso, lemon juice, measured zest, tahini, garlic, 1/2 cup reserved pasta water, sauce oil and maple syrup until smooth. Follow your blender’s hot-liquid instructions; cool the water to warm first if needed and never blend hot liquid in a sealed cup.
  3. Return the warm pasta to its pot off the heat and pour in the sauce. Toss thoroughly, adding more reserved water a tablespoon at a time only if needed, until the sauce coats the strands without pooling.
  4. Taste for black pepper, add the optional pepper flakes if you like, and finish with any fresh herbs, extra zest or seeds. Serve immediately.

Nutrition

Calories: 457kcalCarbohydrates: 71gProtein: 14gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 485mgPotassium: 276mgFiber: 4gSugar: 5gVitamin A: 18IUVitamin C: 8mgCalcium: 43mgIron: 2mg

Notes

Balance: White miso is the gentle baseline; yellow miso is stronger and saltier. Taste the dressed pasta before adding extra salt. Sauce: Tahini can thicken as lemon meets it; the cooking water loosens it into a coating sauce. Add water gradually rather than pouring in all the reserved cup. Swaps: Cashew butter changes the flavor and introduces nuts. For gluten-free pasta, also verify the miso and packaged ingredients. Add-ins: Sautéed mushrooms, asparagus or edamame can make the dish more substantial; cook them separately and fold in without crowding the sauce. Storage: The pasta is most supple fresh. Refrigerate leftovers promptly for up to three days and reheat thoroughly to 165°F (74°C) with a splash of water. Serving: A crisp salad gives a welcome contrast. Estimated nutrition excludes the salt added to the cooking water, optional coating oil and unmeasured finishes; miso brand and absorbed cooking-water salt still affect sodium.

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