Miso butter greens pasta from Dinner - 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day (page 72) by Meera Sodha

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Notes about this recipe

  • Eat Your Books

    Can use unsalted vegan or dairy butter.

  • AmomentOfMusic on May 21, 2026

    This is a recipe that had already entered our rotations after its appearance in Sodha's Guardia column. It is easy to make, full of green vegetables and delicious. What more could you want? We have made it with Kale rather than cavolo nero. I have found that the sauce is quite forgiving re: the proportion of broccoli vs kale so don't stress about measuring exactly. Sauce will keep in the fridge for about a week.

  • sophie_lfm61y on March 31, 2026

    This was so easy and quick to make. Loved the addition of the fennel and red pepper flakes (I used Aleppo) it was subtle but added a nice complexity to a pretty simple dish. I used 12oz of pasta and it was perfect

  • hashi on June 01, 2025

    This sauce is so good and flexible enough that you can easily switch-up the vegetables in it. I mixed the leftover sauce into a frittata.

  • ALawson25 on September 05, 2024

    Agree that the portions were too much. The recipe was yummy though, even though I forgot the broccoli it was good and would be better with

  • Boffcat on August 20, 2024

    Tasty, and simple. The portions were absolutely huge, though; I'd cut down the pasta next time!

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