Eggless Miso-Sesame Whole Wheat Pasta with Tuna & Tomatoes
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Learn more →Ingredients
4 servings
- 12 oz whole wheat spaghetti
- 1 tsp salt, plus more for pasta water
For the sauce
- 2 tbsp white miso paste
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil
- 1 tbsp low-sodium tamari
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- ¼ tsp red pepper flakes
For the pasta
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 pint (10 oz) cherry tomatoes, halved
- 2 cans (5 oz each) tuna packed in olive oil, drained
- ½ cup reserved pasta water
For serving
- 3 scallions (green tops only), thinly sliced
- 1 tbsp sesame seeds, toasted
- 1 tsp toasted sesame oil
- 1–2 tbsp fresh lemon juice (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the whole wheat spaghetti according to package directions until al dente — tender with a slight resistance at the center, about 9–11 minutes. Before draining, scoop out at least 1/2 cup of pasta water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, whisk together the miso paste, tahini, 2 tbsp olive oil, tamari, rice vinegar, grated ginger, honey, and red pepper flakes in a small bowl until smooth. Set the sauce aside.
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