Tomato Miso Pasta is one of those easy, feel-good meals that somehow tastes way fancier than it really is. The sweet cherry tomatoes, garlicky shallots, and creamy miso come together in a totally slurp-worthy sauce in just 20 minutes!
Miso in pasta might sound a little unexpected at first, but once you try it, you'll get it because it just works. Miso is salty, slightly sweet, and packed with umami, which is that deep, savoury flavour that makes food taste rich and satisfying.
When you stir it into a warm tomato sauce, it melts right in and gives the whole dish a subtle creaminess and depth that's also surprisingly tasty.
I love making this tomato miso pasta with cherry tomatoes because they keep the sauce super fresh, but it also works with canned tomatoes.
Why is this the best tomato miso pasta?
- Big flavour from simple pantry ingredients (and a great way to use up that miso jar in the back of the fridge).
- Creamy, rich sauce with no dairy required
- On the table in just 20 minutes!
What you'll need
Cherry tomatoes - I love how sweet and juicy they become when cooked. The burst is also super satisfying, and they basically make their own sauce.
Tomato paste - Just a bit for a deep, concentrated tomato flavour that really ties everything together.
White miso paste - This is the star! I use white miso for its mellow, slightly sweet umami that melts right into the sauce.
Plant-based butter - You can sub with olive oil, but I like how the plant-based butter makes the sauce a bit richer.
Shallot - Milder than onion and perfect here because it doesn't overpower the miso.
Garlic - Feel free to adjust to taste.
Agave syrup - Just a touch to balance the acidity and bring out the natural sweetness of the tomatoes.
Pasta - I used mezzi rigatoni, but really any other shape would do.
Pro tip
If your miso paste is quite hard, mix a little pasta water into it before adding it to the pan so it melts smoothly.
How to make tomato miso pasta
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Boil a pot of salted water and cook the pasta until al dente, saving a cup of pasta water before draining.
Meanwhile, melt the plant-based butter in a skillet and sauté the shallot and garlic for a few minutes until soft.
Stir in the tomato paste, then add the cherry tomatoes and cook until they burst and soften; you can smash them or leave them whole.
Mix in the miso paste and agave, then toss in the pasta and a splash of pasta water until everything's saucy and glossy. Season, garnish, and serve!
Substitutions and variations
- Use red miso for a bolder flavor. Just keep in mind it's stronger and saltier, so adjust to taste.
- Swap the agave for some brown sugar or maple syrup.
- If you don't have cherry tomatoes, use crushed or whole canned tomatoes - just simmer a bit longer to reduce the sauce.
Helpful tips
- Give the tomatoes time to soften and caramelise a bit before smashing. This makes the sauce naturally sweet and jammy.
- It's best to use a wide pan for this recipe as this helps the tomatoes break down faster and gives the sauce a richer texture.
- Miso and tomato paste are both salty, so it's best to adjust the seasoning only after you've had a chance to taste them.
Leftovers, storing and reheating
- The tomato miso pasta will keep well for up to 3 days for in an airtight container in the fridge.
- Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.
- This pasta dish is best enjoyed fresh and I wouldn't recommend freezing it.
More easy vegan pasta recipes
If you've tried this tomato miso pasta recipe, please don't forget to rate it and leave me a comment below! I'd love to hear what you thought.
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Tomato Miso Pasta
Ingredients
- 6 oz (170 g) pasta
- 2 tablespoons plant-based butter
- 1 medium shallot, finely diced
- 2 garlic cloves, finely chopped
- 2 tablespoons concentrated tomato paste
- ½ pound (225 g) cherry tomatoes
- 1 tablespoon white miso paste
- 1 tablespoon agave syrup
- Salt and ground black pepper to taste
- Fresh basil, to garnish, optional
- Toasted pine nuts, to garnish, optional
Instructions
- Bring a pot of water to a boil, salt it generously, then cook the pasta al dente according to the instructions on the package. Reserve 1 cup pasta water before draining.6 oz pasta
- While the pasta cooks, melt the plant-based butter in a skillet over medium heat. Add the shallot and garlic and cook for 2-3 minutes until softened.2 tablespoons plant-based butter1 medium shallot2 garlic cloves
- Stir in the concentrated tomato paste and continue to cook for another minute.2 tablespoons concentrated tomato paste
- Add the cherry tomatoes and cook for 8-10 minutes until they burst and you can easily break them up with the back of your spoon. You can leave them whole or break them up as you like.½ pound cherry tomatoes
- Stir in the white miso paste and agave syrup and cook for a further minute, stirring occasionally.1 tablespoon white miso paste1 tablespoon agave syrup
- Add the cooked pasta to the pan and toss well to combine, adding a bit of the reserved pasta water if it looks too thick.
- Season to taste with salt and freshly ground black pepper and serve immediately, topped with fresh basil and toasted pine nuts if you like.Salt and ground black pepper to tasteFresh basilToasted pine nuts
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