---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta, Sauces, Vegetarian, Main dish
       Yield: 6 servings
      16 oz Vegetable spiral pasta
            Water for boiling
       2 ts Balsamic vinegar
   1 1/4 c  Thinly sliced onions
       1 tb Garlic, minced
       2 tb Tomato paste
   1 1/2 c  Halved cherry tomatoes
       2 tb Cornstarch
       2 tb Miso
       3 tb Balsamic vinegar
     1/2 c  Chopped fresh parsley
   Cook pasta in a large pot of boiling water for 8 to 10
   minutes. Drain & rinse with cold water.  Set aside.
   While pasta is cooking, heat 2 ts balsamic vinegar & 2
   ts water in a large skillet & saute onions & garlic
   over medium heat. Stir frequently. Add tomato paste,
   dissolved in 1 cup water. Stir gently & add tomatoes.
   Cook, stirring occasionally till vegetable are very
   Dissolve cornstarch in 2 tb cold water & pour into
   blender. Add miso & cooked vegetables.  Puree till
   smooth. Return puree to skillet. Add 3 tb balsamic
   vinegar & parsley & heat through. Toss pasta with
   sauce & serve hot.