Wednesday, September 27, 2017

Miso Spaghetti with Brussel Sprouts and Lemon

Yield: 3-4 servings

Sauce:
1/2 cup cashews, soaked 3-4 hours
1 tbsp white miso paste
1 clove garlic, chopped
1/2 tsp dijon mustard
1/2 cup water
2 tbsp lemon juice
1 tbsp olive oil
salt and pepper

Pasta:
1 tbsp olive oil
2 cups brussels sprouts, halved
1 tbsp lemon juice
8 oz spaghetti
salt and pepper
1/2 tsp chili flakes

1. In a high-speed blender, puree the cashews, miso paste, garlic, dijon mustard, water, lemon juice, olive oil, and salt and pepper until smooth.
2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain, reserving 1 cup of the pasta water. 
3. While pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the brussels sprouts, cut side down, along with a pinch of salt. Let them sear until the cut side becomes golden brown, 2 to 3 minutes. Toss and continue cooking for an additional 7 to 10 minutes, or until tender.
4. Add a squeeze of lemon juice to the pan and toss once more.
5. Add cooked pasta and sauce to the pan, adding pasta water as needed to thin the sauce and make it creamy. 
6. Serve pasta hot with freshly ground black pepper and chili flakes.


http://thefirstmess.com/2016/03/30/vegan-creamy-miso-pasta-w-brussels-sprouts-recipe/

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