Veggies & Ziti in Miso Butter

This dish is designed to be tasty and filling. We liked it.  I have become a fan of using miso in pasta dishes. The flavor is subtle but good(at least to me).







1 head of cauliflower, cut into bite-sized florets

1/2 small bag of frozen Brussel sprouts

5 tablespoons white miso

5 tablespoons salted butter, softened (Or I Can’t Believe It’s Butter)

2 tablespoons finely grated fresh ginger

8 ounces ziti noodles

1/2 red onion, sliced thin

8 oz mushroom, sliced

1 Tbs key lime juice

Cooking spray oil


  1. Prepare ingredients prior to starting. Preheat oven to 350 degrees.
  2. In a large bowl, combine miso, key lime juice, ginger, and butter
  3. Bring unsalted water to a boil in a large pot
  4. Spray a lasagna-sized casserole dish with cooking spray
  5. Drain noodles.  Mix noodles with cauliflower, brussel sprouts, mushrooms, and onion. and the Miso Ginger Butter mixture.
  6. Mix well and pour into the casserole dish.
  7. Place on a middle rack and bake for 30 minutes