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Cready red-colored pesto made of Miso paste and pecans in a white bowl on a white background

Creamy Miso Pesto Pasta

This 30-minute Creamy Miso Pesto Pasta with Pecans is a real flavor bomb. Packed with a savory white Miso paste, garlic and crunchy Pecans, this easy vegan pasta makes a perfect recipe for busy weeknights.
Course Main Course
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 710kcal
Author Iryna



Cook Rigatoni

  • Fill a medium or large pot with water, add salt and Rigatoni and cook on a medium-low heat until pasta is cooked, about 12 minutes. Drain the pasta reserving 1 cup of pasta cooking liquid.

Prepare Miso pesto

  • In a medium skillet combine olive oil, garlic and Pecans. Saute stirring occasionally for about 5 minutes. Discard the garlic and stir in tomato paste and Miso paste. Saute stirring constantly for 2 more minutes and remove from the heat.

Blend Pesto

  • Add content of a skillet to a blender along with lemon juice and Adobo sauce. Process pesto stopping the blender from time to time to scrape the sides of a blender. Make sure the Pesto ingredients are well combined and if it looks too dry, add a little more olive oil, a few tablespoons at a time.

Combine Pesto and pasta

  • Transfer cooked pasta into a large bowl along with plant-based butter, Miso pesto, ¼ cup of pasta cooking water and nutritional yeast. Toss vigorously until well combined. If needed, add more pasta cooking water to thin out the sauce. Serve immediately.


  • Miso paste. There are many Miso pastes out there, but in this recipe I specifically use white Miso paste. It's my literally go-to ingredient for every recipe. It has a bold umami flavor and works perfectly in pesto. I usually buy Organic Miso by Hikari Miso on Amazon. However, I saw White Miso paste in Kroger too;
  • Adobo sauce. If you don't have it, skip it and substitute with ⅛ tsp of cayenne pepper. I love using Adobo in this recipe because it has a very rich and slightly smoky flavor and it works beautifully in combination with Miso paste;
  • Pecans. If you don't have them, substitute with the same amount of Walnuts;
  • Rigatoni. You can use absolutely use any other pasta that you have in your pantry;
  • Nutritional Yeast: sprinkling cooked pasta with nutritional yeast helps the sauce stick better to pasta.
  • Don't be afraid to add pasta water to the sauce. It will thin it out and make the whole dish creamy and delicious.
Recipe is adapted from Red Pesto Rigatoni.


Calories: 710kcal | Carbohydrates: 76.6g | Protein: 21.9g | Fat: 36.8g | Saturated Fat: 6.4g | Cholesterol: 83mg | Sodium: 846mg | Potassium: 663mg | Fiber: 4.2g | Sugar: 2.2g | Calcium: 44mg | Iron: 7mg