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Roasted peach, tomato and miso pasta

Juicy roasted peaches and cherry tomatoes cling to trofie pasta.
Miso makes it silky and savoury, with basil and a gentle chilli kick.
Finish with almond crunch for a warm, colourful, feel-good meal.

dinner ⏱ 52 min 510 kcal / portion 95.0 g carbs / portion (estimated) vegan glutenmustardtree nuts 🔗 Original source

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Roasted peach, tomato and miso pasta
v4 · rb0e705f985 20260727Z1751 2 pieces peach 450 g cherry tomato 7 tbsp olive oil 1 tsp miso 160 g trofie pasta 30 g almond sea salt to taste 🔥 preheat the oven to 200°C 🔪 halve the peaches and remove and discard the stones quarter the peaches and add to a baking dish with cherry tomatoes, olive oil, and flaked sea salt 🔥 ⏱ 20 min roast, stirring once or twice until softened and juicy 🌀 blend with miso until smooth 🍳 ⏱ 12-15 min cook trofie pasta in well salted water until al dente 🔪 drain and fold pasta into the peachy tomato sauce 🍳 heat olive oil in a frying pan on medium heat 🍳 ⏱ 3 min cook almonds until golden 🍳 ⏱ 8-10 min add remaining cherry tomatoes and cook until softened but retaining their shape 🍳 remove from heat and stir in basil, Aleppo chilli flakes, and flaked sea salt 🔪 thinly slice the reserved peach half and gently fold through the tomatoes divide pasta into bowls and spoon over the topping Roasted Miso Pasta 🎉 10 g basil leaf 1 tsp aleppo chilli flake miso cherry tomato basil leaf, aleppo chilli flake sea salt peach
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Preparation steps

  1. preheat the oven to 200°C
  2. halve the peaches and remove and discard the stones
  3. quarter the peaches and add to a baking dish with cherry tomatoes, olive oil, and flaked sea salt
  4. roast for 20 min, stirring once or twice until softened and juicy
  5. blend with miso until smooth
  6. cook trofie pasta in well salted water for 12-15 min until al dente
  7. drain and fold pasta into the peachy tomato sauce
  8. heat olive oil in a frying pan on medium heat
  9. cook almonds for about 3 min until golden
  10. add remaining cherry tomatoes and cook for 8-10 min until softened but retaining their shape
  11. remove from heat and stir in basil, Aleppo chilli flakes, and flaked sea salt
  12. thinly slice the reserved peach half and gently fold through the tomatoes
  13. divide pasta into bowls and spoon over the topping

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