Tofu Miso Butter Pasta with Future Fresh Baby Kale and Savoy Spinach
Ingredients
- 50 grams Future Fresh Baby Kale
- 50 grams Future Fresh Savoy Spinach
- 2 tsp miso
- 1 tsp soy sauce
- 1 tsp mirin
- 1 tbsp unsalted butter
- 100g uncooked pasta
- 1 (6.5 oz, 184 g)
Procedure
- Cook pasta. Save about 4 tbsps of pasta water. (I used edamame pasta, but any pasta will work)
- Saute tofu with Baby Kale and Savoy Spinach
- Add mixture of miso, soy sauce, mirin, pasta water.
- Add cooked pasta. Toss everything together.
- Finish by adding unsalted butter, let it melt and coat the noodles.
- Serve
Thank you Mia Cabalfin for sharing!
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