• Miwa

Vegan Neapolitan Pasta

<Vegan Neapolitan Pasta/ ヴィーガンナポリタンスパゲッティ>

<Yield> 1 serving

<Prep time> 6 mins

<Cook time> 14 mins


1 onion

2 green peppers

½ yellow bell pepper

¼ of carrot

2 pieces of shiitake mushroom

1 clove of garlic

pasta (half of 1 serving)

1 tbsp of olive oil

1 tsp of sugar


2 ½ tbsp of tomato ketchup

1 ½ tsp of red miso paste

1 tbsp of mirin

1 tbsp of soy sauce

3 tbsp of pasta water

<Edamame miso roast>

1 cup of frozen edamame without shell

2 tsp of miso

2 tsp of maple syrup

1 tsp of sriracha hot sauce


fried onion

fresh herbs


1; Slice onion, green pepper, carrot, bell pepper, shiitake mushroom and garlic thinly. To a pan on mid heat, add olive oil. Add onion and pinch of salt . Cook it away until it’s caramelized. Add the rest of vegetables and 1 tsp of sugar, then cook it for another 2 mins.

2;Cook pasta. 1 min longer than the package instruction says.

Reserve some pasta water.

3: Mix tomato ketchup, miso, mirin and soy sauce . Add it to the pan(process 1). Lower the heat to low and cook it for 1 min. Add cooked pasta and pasta water . Add roasted edamame. Cook it away for another 1 mins. Adjust the taste with salt. Serve it on the plate. Garnish crunchy fried onion and fresh herbs.

<Edamame miso roast>

1: Preheat the oven 180℃. Defroast the frozen edamame.

2; Mix 2 tsp of miso, 2 tsp of maple syrup and 1 tsp of sriracha hot sauce. Toss with edamame. Bake it in the oven for 180℃ 25-30mins.

<Miwa’s tips> ※Watch more on YouTube!

・The sauce is easy to get burnt. Please keep low -mid heat.

・I recommend to use red miso.

・You can swap roasted edamame for frozen peas.

・Fresh herbs are a must- have!

<Storage time>

Store it in an air-tight container for 3 days after it’s made.

2020/02/20 MIWA