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Miso Chili Penne

Prep Time
10 minutes
Cook Time
15 minutes
Miso Chili Penne



  • 1 package of Chickapea Penne
  • ¼ cup reserved starch water from cooking pasta 
  • ¼ cup plant-based milk, unsweetened
  • ½ cup vegan cream cheese
  • 1/3 cup nutritional yeast
  • 1 tsp garlic powder
  • ½ tsp salt
  • 3 Tbsp green onion, finely chopped
  • ¼ cup Okazu Chili Miso oil

Have your umami tastebuds dancing and your kitchen sparkling with this one pot recipe that will be ready in under 30 minutes. This gluten-free, and vegan meal could not be simpler or more delicious.


    1. In a large pot prepare the Chickapea Penne to package specifications (heat 16 cups of water over high heat until boiling. Add pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
    2. When done cooking, scoop out a ¼ cup of the pasta water and set it aside
    3. Drain and rinse the pasta with warm water 
    4. Return the pasta to the pot and pour in starch water and plant-based milk
    5. Stir the pasta well to combine
    6. Return the pot to the cooking element over low heat
    7. Mix the vegan cream, nutritional yeast, garlic powder and salt into the pasta until evenly coated 
    8. Plate each portion of the pasta and top with a generous amount of Okazu Chili Miso Oil and green onion

    Recipe Notes:

    • Tofutti vegan cream cheese was used in this dish
    • The Chili Miso sauce has a mild-medium level heat and therefore quantities used should be adjusted based upon spice preference
    • Okazu Chili Miso oil has a lightly spicy flavour and really adds a particular flavour to this dish and therefore should not be substituted 

    How to
    Cook and
    Not Guess

    1. Boil 10 cups of salted water.
    2. Add your pasta to the boiling water.
    3. Stir a few stirs so they don’t stick together.
    4. Maintain a steady boil for 5-8 minutes or until you reach your desired level of doneness.
    5. Drain, rinse and serve with your favourite sauce.
    6. Then think, “wow, I didn’t really have to guess while I cooked, thanks Chickapea.”


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