Ingredients
- 2 miso
- 1 water for boiling
- 230 gr cherry tomatoes (halved)
- 200 gr vegetable spiral pasta
- 150 gr thinly onions (sliced)
- 45 ml balsamic vinegar
- 34 gr tomato paste
- 16 gr cornstarch
- 14 gr parsley (chopped fresh)
- 10 ml balsamic vinegar
- 8 gr garlic
Cook pasta in a large pot of boiling water for 8 to 10 minutes. Drain & rinse with cold water. Set aside. While pasta is cooking, heat 2 ts balsamic vinegar & 2 ts water in a large skillet & saute onions & garlic over medium heat. Stir frequently. Add tomato paste, dissolved in 1 cup water. Stir gently & add tomatoes. Cook, stirring occasionally till vegetable are very soft. Dissolve cornstarch in 2 tb cold water & pour into blender. Add miso & cooked vegetables. Puree till smooth. Return puree to skillet. Add 3 tb balsamic vinegar & parsley & heat through. Toss pasta with sauce & serve hot.