Red Miso Sauce (Pasta)
A nice, savory umami sauce that goes well with most kinds of pasta
other
Ingredients
Sauce
- 1/4 cup red miso paste
- 1/2 cup onion— chopped
- 1 tbsp minced garlic
- 1 tsp black pepper
- 1/4 cup vegan butter— unsalted is preferred
- 1 cup tomato sauce— low-salt preferred
- 1 cup pasta water
- 1 cup parmesan— see recipe below!
- 1 tbsp maple syrup(optional)— if too salty (i.e. salted tomato sauce, etc.)
- 1/4 cup oat milk(optional)
Seed Parmesan Alternative
- 1 cup raw sunflower seeds
- 1/8 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp salt
Method
- 1Boil your pasta, and save the water for a future step!
- 2Whisk all the ingredients of the sunflower seed parmesan (sunflower seeds, nutritional yeast, garlic powder, sea salt) in a processor.
- 3Add butter to the saucepan and melt over medium heat
- 4Cook chopped onions in oil, cook until slightly brown, starting to caramelize (3-5 minutes, low heat)
- 5Add red miso paste and tomato sauce for 2 minutes
- 6Whisk in the parmesan you made, black pepper, and if you have pasta water leftover from the boil
- 7Combine with cooked pasta of choice. I use red lentil pasta, but let me know what works!
Special products & equipment
Red Miso Paste
How it's validated
Just me
“I haven't tried this yet sorry”
Notes
Super yummy, goes with 12 ounces of pasta. The main issues are the taste of the nooch can be very strong so dial back as needed, be careful with your red miso paste and salt as well -- these can also rock the dish. Best of luck, and if anything goes wrong maple syrup (offset saltiness or noochiness) and oat milk (to reduce thickness/dilute flavors) are your friend.
Cooked by others
Vishnu Amrit · homecook · 7/12/2026
Difficulty: 2/5
"It was good, just be careful with the nooch and the salt as mentioned. Added oat milk and maple syrup to offset the strong flavor profile. Used gluten-free pasta as the base :)"