Charred spring onion miso spaghetti
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Charred spring onion miso spaghetti
Using miso is a great way of adding depth of flavour to veggie and vegan dishes. This speedy spaghetti is perfect for one of your meat-free days
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
544Kcal
Fat
13gr
Saturates
2gr
Carbs
78gr
Sugars
7gr
Fibre
8gr
Protein
24gr
Salt
1gr
Sophie Wyburd
Sophie worked with the highly regarded chef Jeremy Lee and trained at Leiths cookery school before becoming a food stylist. She is now head of food for the MOB Kitchen team, where she spends her days developing delicious and easy recipes anyone can cook
See more of Sophie Wyburd’s recipes
Sophie Wyburd
Sophie worked with the highly regarded chef Jeremy Lee and trained at Leiths cookery school before becoming a food stylist. She is now head of food for the MOB Kitchen team, where she spends her days developing delicious and easy recipes anyone can cook
See more of Sophie Wyburd’s recipes
Ingredients
- 200g spaghetti
- 1 tbsp olive oil
- 10 spring onions, trimmed and cut into 2cm lengths
- 150g silken tofu
- 50ml unsweetened soya milk (or plant milk of your choice)
- 1 tbsp miso paste (we used Yutaka)
- ½ tsp Dijon mustard
- 2 garlic cloves, finely chopped
- ¼ tsp chilli flakes
- ½-1 tbsp lemon juice, to taste
Step by step
- Bring a large pan of lightly salted water to the boil and cook the pasta until al dente (around 8 minutes).
- While the spaghetti is cooking, heat a large frying pan over a high heat. Add the olive oil, followed by the spring onions. Fry for around 4 minutes until softened and slightly charred.
- Meanwhile, make the sauce. Add the tofu, soya milk, miso and mustard to a blender. Blitz until smooth. Once the spring onions are charred, reduce the heat and add the garlic and chilli flakes to the pan. Cook for a minute more, then pour in the sauce and bring to a gentle simmer. Add lemon juice to taste.
-
Reserve a cupful of the starchy cooking water then drain the pasta. Toss the pasta in the sauce, adding just enough of the cooking water to give a coating consistency. Season to taste; the miso will already be salty, so do so carefully.
*Use egg-free pasta if required, for vegan.Waste notUse leftover silken tofuto make vegan ‘mayo’. Blitz in a small food processor with lemon juice, Dijon mustard and seasoning until smooth. Chill to firm.
