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caramelized shallot pasta with greens in a white bowl garnished with parsley and cutting board in background with chopped parsley
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5 from 3 votes

Caramelized Shallot Pasta with Greens Recipe

In this version, Alison Roman's caramelized shallot pasta recipe is made vegan using miso and loaded with robust umami flavor. It's a versatile and healthy pasta recipe that comes together in 30 minutes!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Diet: Vegan
Servings: 4 servings
Calories: 216kcal
Author: MaryAnne


  • ¼ cup olive oil
  • 6 large shallots, very thinly sliced
  • 1 bunch Swiss chard (or your favorite greens), stems finely chopped and leaves thinly sliced
  • 5 garlic cloves, minced
  • 1 teaspoon red-pepper flakes
  • ¼ cup miso paste
  • 1 (6-ounce can) tomato paste (about ½ to ¾ cup)
  • ¼ teaspoon black pepper
  • 12 ounces pasta
  • 1 cup fresh parsley, leaves and tender stems, finely chopped
  • coarse sea salt


  • Heat olive oil in a large skillet over medium-low heat. Add shallots and cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, around 20 minutes. Add Swiss chard and garlic, and sauté for 5 more minutes.
  • Add red-pepper flakes and miso paste. Stir to combine, and cook about 2 minutes.
  • Add tomato paste and black pepper. Cook, stirring frequently, until the tomato paste has started to cook in the oil a bit, deepening in color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container (I recommend placing this in the freezer after it has completely cooled).
  • To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente. Transfer to skillet with remaining shallot mixture and 1 cup pasta water.
  • Cook over medium heat, using tongs to turn and coat pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced, 3 to 5 minutes.
  • Serve pasta garnished with parsley and flaky sea salt.


  • When cooking the shallots, be sure to cook them low and slow. You don't want to fry the shallots necessarily, but rather braise them in a sense. So keep your heat low and be patient; you will end up with sweet and tender shallots that will melt in your mouth.
  • Bucatini pasta works great in this recipe because it is tubular and catches bits of the sauce. But spaghetti noodles would also work great, as would rotini.
  • Adding the cup of pasta water to your shallot sauce helps to make it extra creamy, so don't skip this step.
  • Coarse sea salt is to be added at the end of the dish, to your taste preference. Because miso/soy sauce, etc. is very salty, I prefer to add salt at the end of making this recipe, if necessary.
  • How to store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • How to freeze: To freeze half of the sauce, let it completely cool and then transfer to a freezer-safe bag. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.


Calories: 216kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1094mg | Potassium: 572mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2535IU | Vitamin C: 34mg | Calcium: 72mg | Iron: 3mg