Green Miso Pasta

  • 1 pound orecchiette (or other short pasta of choice)
  • 1 bunch lacinato kale 
  • 1/2 cup basil leaves
  • 3 cloves garlic
  • 3 tbsp CinSoy miso 
  • 1/4 cup good olive oil
  • 1/2 lemon
  • Black pepper and red pepper flakes to taste 


  1. Bring a pot of water to boil. Salt generously.
  2. Drop in your kale for 10 seconds. Remove and shock in ice water. Drain. 
  3. Cook pasta in the same water until al dente. 
  4. Add the blanched kale, basil, garlic, miso, olive oil, juice of the lemon and spices to a food processor. 
  5. Pulse until mostly broken down. You can puree fully or leave with some texture - whichever you prefer.
  6. Add in a splash of pasta water and pulse a few more times to combine. 
  7. Drain pasta and return to the pot. 
  8. Add sauce and stir the sauce in. Add a splash more of pasta water to make a more cohesive sauce. 
  9. Top with parmesan if you like!


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