Creamy Miso and Brussels Sprouts Pasta
Ingredients
Sauce
- 1/2 cup raw cashews, soaked for at least four hours, drained and rinsed
- 3 teaspoons white miso paste
- 1 garlic clove
- 1/4 teaspoon Dijon mustard
- 1/2 cup filtered water
- 1.5 tablespoons fresh lemon juice
- 3 teaspoons extra virgin olive oil
Main dish
- 1 teaspoon extra virgin olive oil for the brussels sprouts
- 250g brussels sprouts, halved
- Sea salt and cracked pepper, to taste
- 1 teaspoon fresh lemon juice
- 320g pasta of choice
Preparation
Place all the sauce ingredients in a high-speed blender and blend until smooth, add a pinch of salt to taste.
Heat the oil in a large fry pan over medium heat, add the Brussels sprouts face down along with a pinch of salt and sear for 2 minutes. Flip and continue to cook for about 7 minutes or until tender. Add a squeeze of lemon juice and transfer to a plate.
Cook the pasta according to packet instructions, reserving 2 cups of cooking water.
Return the cooked pasta and sauce to the large pan. Gently heat and gradually add the pasta water to thin the sauce as desired. Add the Brussels sprouts and gently toss until heated through.
