One Pot Miso Veggie Macaroni
Servings 4 People
Ingredients
- 2 tbsp olive oil
- 2 cups finely chopped cabbage (about ¼ cabbage)
- 1 tsp kosher salt, divided
- 2 cups finely chopped mushrooms
- 2 cups finely chopped bell pepper
- 2-3 cloves garlic, chopped or thinly sliced
- 7.5-8 oz elbow macaroni (1 ½ cups)
- 2 cups water
- 1 (28 oz) can whole peeled tomatoes
- 2 tbsp mellow white miso paste
- 2 tbsp warm water
- 1 tbsp butter
- Grated parmesan or cheddar cheese
- Black pepper
- Basil (optional)
- Mushrooms are delicious, but you could sub any finely chopped veggies in place of the bell pepper and mushrooms. It is delicious with finely chopped eggplant (peel it first), broccoli, kale, etc…!
Add protein:
- cook ½ lb ground meat in the pot, then remove and follow the recipe. Add the meat back in at the end with the miso. You could also just serve it with a side of cooked protein or top with a fried egg.
- Time saver! you can use your blender or food processor to finely chop your cabbage, mushrooms, and bell pepper. Just do each separately!
- Note: all canned tomatoes are different in terms of how much liquid they have in them. If it seems like there isn’t enough liquid in your pot to submerge the pasta, just add more water. You can do this at the end as well if the pasta is too al dente.
Items you can prep ahead (optional)
- Finely chop 2 cups cabbage (about ¼ cabbage)
- Finely chop 2 cups mushrooms
- Finely chop 2 cups bell pepper
- Chop or slice 2-3 cloves garlic
Instructions
- In a large pot, warm the oil over medium heat. Add the cabbage and ½ teaspoon salt and cook until softened and beginning to brown, about 5 minutes, stirring occasionally.
- Add the veggies, garlic, and remaining ½ teaspoon salt and cook for 5 more minutes, stirring occasionally, or until softened.
- Add the macaroni, water, and tomatoes. Use your hands or scissors to break the tomatoes open and into chunks to release their juices. Stir everything together, then cover and increase the heat to high to bring to a boil. Remove the lid and give it a stir to scrape up any pasta stuck to the bottom.
- Stir to evenly distribute to pasta and make sure it’s covered by liquid, then cover and simmer over low or medium-low heat for about 15 minutes, stirring halfway through to scrape up any pasta stuck to the bottom. Be sure to taste and see if your macaroni is cooked through. If it’s not, just cover and simmer longer. If too much liquid is in your pot at the end, just simmer it uncovered to reduce. You want it nice and saucy!
- Remove from heat. In a small bowl, mash up the miso with the water and then stir it into the pot along with the butter.
- Serve topped with cheese (if using), black pepper, and basil (if using).
Notes
Substitutions:
- To make gluten-free, use gluten-free macaroni or another small/short pasta shape.
- Can’t find macaroni or elbows? Try using orzo or israeli couscous. It may need more time to cook through, so just taste and add more water at the end if needed.
- To make vegan, skip the butter and cheese. Drizzle good olive oil over top and use my Pumpkin Seed Parmesan!
- Can’t find miso paste? Just stir in ½ cup grated parmesan instead.
- Mushrooms are a must for me, but you could sub any finely chopped veggies in place of the bell pepper and mushrooms, if needed. It is delicious with finely chopped eggplant (peel it first)!
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. Top with parm, black pepper, and basil. Drizzle your best olive oil over top.
- Top with a fried egg or stir in chopped or crumbled sausage.
- If it seems dry after warming it up, stir in a splash of water.