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Creamy Miso Pasta with Brussels Sprouts (Vegan)

4.50 from 4 reader reviews
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 3 -4
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Ingredients

Sauce

  • ½ cup raw cashews, soaked 3-4 hours + drained and rinsed
  • 1 tablespoon white/mellow miso paste
  • 1 small garlic clove, peeled
  • ¼ teaspoon Dijon mustard
  • ½ cup water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • salt, to taste

For The Pasta

  • 1 teaspoon olive oil
  • 2 cups Brussels sprouts, sliced in half
  • 1 teaspoon fresh lemon juice
  • 8 ounces long pasta (I used brown rice spaghetti here)
  • salt and ground black pepper, to taste
  • chili flakes, optional

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.

Equipment

  • Blender

Recipe Notes

  • From Love & Lemons: An Apple to Zucchini Celebration of Impromptu Cooking
  • Jeanine notes that if you aren’t using a high-speed blender for the sauce, you may have to blend it an extra minute or so to get it nice and creamy.
  • In the original recipe, fettucine is used as the pasta. I used brown rice spaghetti because that was the only long pasta I had on hand. It was still great, but I think a thicker/wider noodle would have been even better from a textural perspective.
A blended cashew and white miso sauce with Dijon and lemon, thinned with starchy pasta water for a silky, savory coat on every strand. Topped with cast iron-seared Brussels sprouts with crispy caramelized edges. Ready in about 45 minutes with a blender and one skillet.