This dish is so delicious and easy to make. If you don’t like salty, garlicky stuff, this might not be the dish for you. But if you’re like me, this is the ultimate pasta dish. All the flavor of a puttanesca without the tomatoes. I saw a nonvegan version of this and knew I had to recreate it. You can add more or less of whatever ingredients you want. Try adding walnuts, sausage, or feta! This makes two generous portions.
1/2 package of spaghetti (I used Great Value gluten-free pasta)
1/4 cup olive oil
2 teaspoons of miso paste
2 tablespoons of capers
1/3 cup green olives, sliced or crushed
5 cloves of garlic, sliced thick
2 green onions, chopped
1/2 pound of baby spinach, washed
1/2 cup of fresh basil leaves
4 ounces of mushrooms, sliced
1-2 cups of broccoli
1/2 package of firm tofu, cubed
Dash of red pepper flakes
Vegan parmesan or feta for topping
Bring a large pot of water to a boil for your pasta and cook it according to the package’s directions. You want it slightly al dente. Reserve 1 cup of the cooking water for your sauce. Thoroughly mix the miso into the reserved pasta water.
While the pasta is cooking, air fry your tofu cubes for 10 minutes at 400°F.
Place the broccoli in a microwave safe container with a lid and microwave for 1 minute.
Heat a large pot over medium heat. Add the oil, capers, and mushrooms. Cook for one minute. Add the garlic and green olives and cook for about three minutes or until the garlic starts to soften and get slightly golden. Do not let it burn!
Add the spinach and green onions and cook until the spinach wilts, two to three minutes.
Once the spinach has wilted, add the pasta, broccoli, tofu, basil, and reserved pasta water with miso. Gently toss everything to combine.
Top with cheese and red pepper flakes just before serving.