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2 tablespoons safflower oil
2 garlic cloves, minced
1/4 cup mushrooms sliced shittake
1/2 cup zucchini sliced
1/2 cup eggplant sliced
1/2 cup yellow peppers sliced
1/4 cup miso
1 cup vegetable stock
4 tablespoons parsley fresh, chopped
1 pound cooked linguine


In a large saucepan, heat oil over medium heat. Add veggies and garlic and saute for about 3 minutes. Transfer to bowl. Add miso. Slowly add stock while stirring well. Add parsley, veggies and pasta. Toss and serve. Add more liquid if too thick.