Tofu Miso Butter Pasta with Future Fresh Baby Kale and Savoy Spinach



    1. Cook pasta. Save about 4 tbsps of pasta water. (I used edamame pasta, but any pasta will work)
    2. Saute tofu with Baby Kale and Savoy Spinach
    3. Add mixture of miso, soy sauce, mirin, pasta water.
    4. Add cooked pasta. Toss everything together.
    5. Finish by adding unsalted butter, let it melt and coat the noodles.
    6. Serve

    Thank you Mia Cabalfin for sharing!