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 soft.

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.