This post is sponsored by Haven’s Kitchen! I never use products I don’t love and fully support.
Admittedly, I pride myself on making the creamiest. most decadent pasta sauces plant-based. So, this isn’t necessarily a complete departure from my normal everyday pastas. However, these vegan roasted garlic and onion miso shells are one of the best things I have ever eaten. The sauce has a depth of flavor you wouldn’t believe. Thanks to the addition of garlic and onion that are roasted in the oven before making the sauce. This is a really easy meal to make! You throw everything for the sauce in a blender. Blend until smooth, then toss with the shells.
What You Need For This Creamy Miso Pasta:
- Shells: Or you favorite short pasta.
- Garlic and Onion: You are going to roast a whole onion and 1 to 2 whole heads of garlic.
- Silken Tofu and Non-dairy Milk: These create a super high-protein creamy sauce.
- Haven’s Kitchen Gingery Miso Sauce: This makes this recipe super simple and so good!
- Salt, Pepper, Chili Crisp, Chives: These are to season everything and make this recipe total perfection.
These vegan roasted garlic and onion miso shells can be served with all kinds of things. I like to serve mine with broccolini, kale, or other greens. You can use any veggies you like or even a protein. This would be incredible with some crispy tofu or tempeh. The only thing that takes any time at all to make this recipe is to roast the garlic and onion. That is completely hands off, they just roasted in the oven. Then cook the pasta, blend the sauce and you have one gosh darn amazing meal!
Why Should You Make These Shells?
- High-protein comfort food, yes please!
- This recipe is pretty fool-proof.
- The flavor of this pasta is seriously unrivaled.
- It is the perfect cool weather food.
- You can serve it with all kinds of veggies, proteins or by its self.
Vegan Roasted Garlic and Onion Miso Shells
- 1 Medium Sweet onion
- 1 Large Bulb of garlic or 2 small
- 1 Tablespoon Olive oil
- 16 Ounces Pasta shells, medium or large
- 1 Block(15oz) Silken tofu
- 1/2 Cup Haven's Kitchen Gingery Miso Sauce*
- 1/4 Cup Non-dairy milk
- Salt and Pepper to taste
- Chili crisp for serving
- Chives for serving
- Steamed broccolini or other greens for serving
- Preheat the oven to 425 degrees(F).
- Cut the top off the onion and the garlic bulb so the onion and garlic cloves are exposed. Put them in a metal baking pan. Drizzle the olive oil evenly over the top of the onion and garlic. Sprinkle them with a pinch of salt and pepper.
- Roast the garlic and onion for 35 to 45 minutes or until the garlic and onion are golden brown and very tender.
- When the garlic and onion are done roasting, let them cool while you cook the pasta. Cook the pasta according to package directions, then drain when al dente.
- Once the pasta is done and the garlic and onion cool enough to handle. Add the silken tofu, gingery miso sauce and non-dairy milk to a blender.
- Now peel the skin off the onion and add it to the blender. Then squeeze the cloves of garlic out of the skin and add them to the blender as well. Then add a generous pinch of salt and pepper to the blender.
- Blend on high, scraping down the sides as needed until the sauce is completely smooth.
- Pour the sauce into the pot that you used to cook the pasta and heat on medium low.
- Once the sauce bubbles a little, add the pasta back to the pot and stir to combine. Let the pasta cook with the sauce for 1-2 minutes. Turn off the heat and taste and adjust seasonings. I usually need to add more salt and pepper.
- Serve immediately with chili crisp and chives on top. Plus steamed veggies if desired!