Adzukis With Pasta And Broccoli Recipe - Cooking Index
Adzukis With Pasta And Broccoli Recipe - Cooking Index
| 8 oz | Spiral pasta (rotini or rotelle) | |
| 1 1/2 tablespoons | Light olive oil | |
| 1 tablespoon | Onion - quartered, and (large) | |
| Thinly sliced | ||
| 2 | Garlic cloves - minced | |
| 1 | Medium bunch broccoli - cut bite size | |
| 2 | Ripe tomatoes - diced (large) | |
| 2 cups | Cooked adzuki beans - (to 2 1/2) | |
| = (from about 3/4 cup raw) | ||
| 1 teaspoon | Freshly-grated ginger | |
| 2 tablespoons | Dark miso - (to 3) - or to taste | |
| 1 1/2 tablespoons | Cornstarch or arrowroot | |
| 1 cup | Warm water | |
| 1 teaspoon | Dark sesame oil |
Cook the pasta according to package directions. When al dente, drain and set aside in a large serving dish.
In the meantime, heat the oil in a large skillet; saute the onion over medium heat until golden. Add the garlic and broccoli; saute, covered, until the broccoli is bright green, about 2 minutes. Add the tomatoes, adzuki beans and ginger. Simmer over low heat for 10 minutes.
In a small bowl, stir together the miso, cornstarch or arrowroot and water until smooth. Pour into the skillet along with the sesame oil. Simmer gently until the liquid has thickened, about 10 minutes. Add sauce and broccoli mixture to pasta; toss gently to combine. Serve at once.
This recipe yields 4 to 6 servings.
Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com
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