Ingredients
- 8 scallions
- 2 garlic (cloves)
- 1 linguine (cooked)
- 1/4 miso
- 240 ml vegetable stock
- 120 gr eggplant
- 65 gr pepper (yellow)
- 65 gr zucchini
- 30 ml safflower oil
- 22 gr shittake mushrooms (sliced)
- 7 gr parsley (fresh chopped)
In a large saucepan, heat oil over medium heat. Add veggies and garlic and saute for about 3 minutes. Transfer to bowl. Add miso. Slowly add stock while stirring well. Add parsley, veggies and pasta. Toss and serve. Add more liquid if too thick. From Bruce Jacobs, Head Chef of Bristol Farms Typed for you by Karen Mintzias
