Main DishesJuly 02, 2014
Spaghetti with Roasted Miso Pepper
A mixture of Japanese and Italian flavors. Grated zucchini has a cheesy texture which makes this a wonderful vegan dish.
4 ounces spaghetti 2 red bell pepper 2 tablespoon white miso paste 2 tablespoon chopped onion 2 garlic cloves, chopped. 2 shiitake, chopped. 1 zucchini, grated. 1 tablespoon olive oil Preheat oven to 350 degrees Fahrenheit. Bake bell pepper for 40 minutes, or until soft and skins wrinkled. Let cool, peel off the skin and cut into strips. Mix the bell pepper, miso paste and onion in a glass container, cover and refrigerate overnight. Cook pasta according to instruction on the package. Drain and set aside. Heat olive oil in a skillet, add garlic, shiitake and zucchini. Sauté for 3 minutes. Add bell pepper, miso paste and onion to the skillet, including any juice in the bowl. Sauté for 3 minutes. Add spaghetti and additional seasoning (salt and pepper) if desired, stir to mix, then turn off the heat.