Servings: 6

INGREDIENTS:

• 16 oz Vegetable spiral pasta
• Water for boiling
• 2 tsp Balsamic vinegar
• 1 1/4 cup Thinly sliced onions
• 1 Tbs Garlic, minced
• 2 Tbs Tomato paste
• 1 1/2 cup Halved cherry tomatoes
• 2 Tbs Cornstarch
• 2 Tbs Miso
• 3 Tbs Balsamic vinegar
• 1/2 cup Chopped fresh parsley

INSTRUCTIONS:

1. COOK PASTA: In a large pot, bring water to a boil. Add the vegetable spiral pasta and cook for 8 to 10 minutes or until al dente. Drain the pasta and rinse it with cold water. Set it aside.
2. SAUTE ONIONS AND GARLIC: While the pasta is cooking, heat 2 teaspoons of balsamic vinegar and 2 teaspoons of water in a large skillet over medium heat. Saute the thinly sliced onions and minced garlic in the skillet. Stir frequently to prevent burning.
3. ADD TOMATO PASTE AND CHERRY TOMATOES: Stir in the tomato paste, dissolved in 1 cup of water. Gently mix in the halved cherry tomatoes. Cook the vegetables, stirring occasionally, until they become very soft.
4. MAKE THE SAUCE: Dissolve the cornstarch in 2 tablespoons of cold water and pour it into a blender. Add the miso and the cooked vegetables to the blender. Puree the mixture until smooth.
5. RETURN TO SKILLET: Pour the pureed sauce back into the skillet. Add 3 tablespoons of balsamic vinegar and the chopped fresh parsley to the sauce. Heat the sauce through, stirring occasionally.
6. TOSS WITH PASTA AND SERVE: Toss the cooked vegetable spiral pasta with the sauce until it is well coated. Serve the dish hot and enjoy!

Here are some variations you can try for this recipe:

1. Creamy Alfredo Style: Replace the miso and tomato paste with 1 cup of heavy cream and 1/2 cup grated Parmesan cheese. Add 1 teaspoon of Italian seasoning for extra flavor.
2. Mediterranean Twist: Add 1/2 cup of sliced black olives and 1/4 cup of crumbled feta cheese to the sautéed vegetables. Use lemon juice instead of balsamic vinegar for a bright, tangy flavor.
3. Spicy Arrabbiata: Stir in 1 tablespoon of red pepper flakes to the sautéed onions and garlic for a spicy kick. Use a spicy tomato paste instead of regular tomato paste for added heat.
4. Asian Fusion: Substitute miso with 2 tablespoons of soy sauce and add 1 tablespoon of grated ginger to the sautéed vegetables. Garnish with toasted sesame seeds and sliced green onions.
5. Pesto Pasta: Replace the miso and tomato paste with 1/2 cup of homemade or store-bought basil pesto. Toss the pasta with the pesto sauce and top with cherry tomatoes and grated Parmesan cheese.
6. Greek Orzo Salad: Swap the vegetable spiral pasta with orzo. Add 1/2 cup of chopped cucumber, 1/4 cup of sliced Kalamata olives, and 1/4 cup of crumbled feta cheese. Dress with a lemon-oregano vinaigrette.
7. Roasted Veggie Delight: Instead of sautéing the vegetables, roast them in the oven with a drizzle of olive oil until caramelized. Add roasted red peppers and eggplant to the mix for a rich flavor.
8. Protein-Packed: Add 1 cup of cooked chickpeas or white beans to the sauce for extra protein and texture.