Pasta with Miso Sauce

This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.

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Process #2 – Same day service

Skill level: Advanced

Servings: 50

Ingredients

7 lbs. 12 oz. Spaghetti or Fettuccini Noodles, whole grain rich, dry
1 gallon Nondairy milk
1 lb. 9 oz. (2 ¾ cups + 1 Tbsp.) Flour
1 lb. 2 oz. (2 ⅓ cups) White Miso
3/4 gallon + 3 cups Vegetable Stock
1 ¼ cups Vegetable or Olive Oil
2 lbs. 4 oz. Cherry Tomatoes
1 cup Garlic, minced
3 lbs. 12 oz. Kale, trimmed, without stem
6 lbs. 14 oz. Tofu-drained, pressed and cubed

Servings: 100

Ingredients

15 lbs. 8 oz. Spaghetti or Fettuccini Noodles, whole grain rich, dry
2 gallons Nondairy milk
2 lbs. 12 oz. (1 quart + 1 ⅔ cups) Flour
2 lbs. 4 oz. (1 quart + ⅔ cup) White Miso
1 ¾ gallons + 1 pint Vegetable Stock
2 ½ cups Vegetable or Olive Oil
4 lbs. 8 oz. Cherry Tomatoes
1 pint Garlic, minced
7 lbs. 8 oz. Kale, trimmed, without stem
13 lbs. 12 oz. Tofu-drained, pressed and cubed

Preparation

HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.

1. Prepare pasta according to directions.
2. In a large bowl whisk together flour, 1 ¼ quarts milk and miso, until smooth.
3. In large pot or steam jacketed kettle, combine remaining milk and stock, bring to boil, whisk in miso mix and reduce to medium heat, simmer until slightly thickened (12-14 minutes), remove from heat.
4. Heat half of the oil in a tilt skillet over high heat. Add tofu and stir occasionally so it doesn’t stick. Cook until golden brown. Remove from skillet and set aside. In tilt skillet add remainder of oil, add tomatoes and stir occasionally until tomatoes start to pop or blister. Add garlic to the tomatoes and cook for 2 minutes (stirring so it doesn’t stick). Next add Kale and cook until wilted, stirring constantly.
5. Finally add Tofu and pasta back into skillet, with the tomatoes and kale, toss gently and remove from heat.
6. Optional: Add cheese and toss to combine.

Serving information

Portion 1 cup serving to provide 1 meat alternate, 1-ounce grain equivalent, ⅛ cup dark green vegetable and ⅛ cup red/orange vegetable.
OR
Portion ½ cup serving to provide ½ meat alternate, ½ ounce grain equivalent and ⅛ cup vegetable.

Nutrition information per 1 cup serving

Calories: 455 Total Fat: 10.8g Saturated Fat: 1.7g Monounsaturated Fat: 5g Polyunsaturated Fat: 2.6g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 75g Fiber: 4g Total Sugar: 4.8 Protein: 20g Sodium: 615mg Vitamin A: 279μg Vitamin C: 47mg Calcium: 358mg Iron: 5.3mg Folate: 64μg