Roasted peach, tomato and miso pasta

dinner · ⏱ 52 min · 4 portions · 95.0 g carbs / portion · vegan · allergens: gluten, mustard, tree nuts

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
http://flowcooking.food/en-us/recipe/294/roasted-peach-tomato-and-miso-pasta/