Pumpkin Miso Pasta w/ Cipollini Onions

Pronounced chip=oh-LEE-nee. Cipollini onions are round, flat Italian onions that are sweeter than your typical onion. They are perfect for caramelization, making them a delicious addition to this Fall pasta dish.

Pumpkin Miso Pasta with Cipollini Onions & Roasted Brussels Sprouts

Servings: 4
Total Time: 40 minutes

INGREDIENTS

  • 3 tbsp. grass-fed butter

  • 1 lb. Cipollini onions, peeled and sliced

  • Brussels sprouts, trimmed and halved

  • 16 oz. of your favorite pasta

  • 4 cloves garlic, minced

  • 1 can of pumpkin puree (NOT pumpkin pie filling)

  • 1.5 cups vegetable broth

  • 1/4 cup white miso paste

  • 1/4 cup tahini

  • 2 tbsp lemon juice (about the amount from 1 lemon)

  • 1 tsp ground sage

  • 1/2 tsp black pepper

  • 1/2 cup pistachios, crushed

  • Shaved parmesan to serve

INSTRUCTIONS

  1. Preheat oven to 325 degrees.

  2. Melt butter in a large oven-safe cast iron skillet over medium heat on the stove. Add onions and Brussels sprouts and toss to coat. Season with salt and pepper. Transfer to oven and roast, tossing occasionally, until onions are deeply caramelized and Brussels sprouts are charred in places, about 30 minutes.

  3. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook to al dente. Drain and set aside.

  4. While pasta is cooking, heat 1 tsp. olive oil in medium pot over medium low heat. Add minced garlic and cook until fragrant, about 1 minute. Add pumpkin puree, vegetable broth, white miso paste, tahini, lemon juice, ground sage, and black pepper. Stir to combine and cook until heated through, about 5 minutes.

  5. Add cooked pasta to the pumpkin miso sauce and stir to coat the noodles.

  6. Serve pumpkin miso pasta topped with caramelized cipollini onions, roasted Brussels sprouts, crushed pistachios, and shaved parmesan.

  7. Enjoy!

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