Vegan Pastina

Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian, Vegan
Servings 4 servings


  • 16 oz pastina gluten free
  • 8 cups vegetable broth
  • 1-2 tbsp white miso paste
  • 2-3 tbsp vegan butter salted
  • 1/2 tsp garlic powder
  • 1/4 cup vegan parmesan grated
  • salt to taste
  • black pepper to taste

Optional, for garnish

  • olive oil extra virgin, for finishing
  • lemon zest to taste
  • red chili flakes to taste


  • Add vegetable broth to a medium or large pot and bring to a boil. Add the pastina and lower to a simmer, cooking according to package directions. Pastina should be cooked through and most of the liquid should be absorbed. You’re looking for a consistency close to risotto, but a little bit looser. You can also adjust the texture to your liking by adding more or less broth.
  • Lower the heat then toss in vegan butter, garlic powder and vegan parmesan. Stir to combine, ensuring the butter and miso paste are completely melted down. 
  • Season with salt and black pepper, adjusting to taste and finish with extra parmesan and any other desired toppings.
Tried this recipe?Let us know how it was!

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BY Remy • May 4, 2023

Vegan Pastina

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories