Creamy Miso Pasta with Brussels Sprouts

Creamy Miso Pasta with Brussels Sprouts

Health Rating
Prep Cook Ready in Servings
10 min 25 min 35 min 4

Ingredients


1 dash Black pepper (to taste, for the pasta)
2 cup Brussels sprouts (sliced in half, for the pasta)
1/2 cup Cashew nuts, raw (soaked 3-4 hrs, drained, rinsed, for sauce)
1/4 tsp Dijon mustard (for sauce)
1 tsp Extra virgin olive oil (for the pasta)
1 tbsp Extra virgin olive oil (for sauce)
1 clove(s) Garlic (peeled, for sauce)
1/8 tsp Hot pepper (chili) flakes (optional, to taste, for the pasta)
2 tsp Lemon juice (for the pasta)
2 tbsp Lemon juice (for sauce)
1 tbsp Miso paste, white (for sauce)
1 pinch Sea salt (to taste, for the pasta)
1 pinch Sea salt (for sauce)
227 gm Spaghetti, whole-wheat, dry (for the pasta)
1/2 cup Water (for sauce)

Instructions


Make the sauce in a high-speed blender. Puree the cashews, miso paste, garlic, Dijon mustard, water, lemon juice, olive oil, and a pinch of salt until smooth. Taste and adjust the seasonings.

Heat the oil in a large skillet 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, 2-3 minutes. Toss and continue cooking for an additional 7-10 minutes, or until tender.

Add a squeeze of lemon juice to the pan, toss once more, then remove from the heat and transfer to a plate.

Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve 1 cup of the pasta water. Drain and return the pasta to the pot. Stir in the sauce, adding pasta water as needed to thin the sauce and make it creamy. Add the brussels sprouts and toss until heated through.

Serve pasta hot with freshly ground black pepper and chili flakes, if using.

Enjoy!

Nutrition Facts

Per Portion

Calories 386
Calories from fat 116
Calories from saturated fat 19.1
Total Fat 12.9 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 7.4 g
Cholesterol 0
Sodium 258 mg
Potassium 428 mg
Total Carbohydrate 54 g
Dietary Fiber 7.2 g
Sugars 2.5 g
Protein 13.4 g

Dietary servings

Per Portion


Grain 2.2
Meat Alternative 0.5
Vegetables 0.6

Energy sources


Pygal56%466.14268259625277211.7182754828736230%294.82610118542664216.106147462879514%343.05298158339633115.4074103315946356%30%14%CarbohydratesFatProtein
Main