Pasta with broccoli miso sauce from Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Centered Meals (page 179) by Nik Sharma

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Notes about this recipe

  • anita_bcohda on March 05, 2026

    All 3 of us liked this. I was a bit salty but that's ok for us.

  • mara_965ssy on February 17, 2026

    It was good for using a relatively small amount of ingredients but very pasta forward. Also, I would recommend a super fine grate on the parm to prevent clumping. The preserved lemon rind is critical. I also used Penne Lisce which was a miss because the sauce needed a textured pasta to cling to, but I had to choose between smooth tubed De Cecco and mass produced, fast dried Bertolli so my pasta snobbery came at a price.

  • Churchim808 on September 16, 2024

    This was very good and pantry-friendly. I do regret using regular red pepper flakes instead of Aleppo which made it very spicy. I was just cooking for myself so I quartered the recipe.

  • bernalgirl on January 20, 2024

    Outstanding, so easy, so much umami, and vegetable-forward to boot. The whole family loved this one. I served it with grilled skirt steak and a green salad.

  • Astrid5555 on December 30, 2023

    This is our new favorite broccoli pasta dish. Incredibly quick to make and incredibly delicious. Even younger son who does not like broccoli at all loved it.

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