Difficulty Level: Easy
Prep Time: 2 hours
Cook Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
Miso-Cashew Pasta:
1/2 lb. short cut pasta, bronze cut
1 cup raw cashews
3/4 cup water
2 tbsp. white miso
1 bulb roasted garlic
1/4 tsp. salt
Juice of 1/2 lemon
2 tbsp. chives, finely chopped
1/3 cup lemon-garlic panko breadcrumbs
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Directions:
Roasted Garlic:
Preheat oven to 400°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil. Roast in the oven for 45-60 minutes.
Lemon-Garlic Panko Breadcrumbs:
In a large pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).
Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
Miso-Cashew Sauce & Pasta
Soak the cashews for a minimum of 2 hours in a bowl of water (the longer the better, so if you can soak them overnight, do it).
Bring a large pot of water to a boil. Meanwhile, add the soaked cashews to a blender along with 3/4 cup water and blend until smooth and creamy, adding in extra water as needed.
Next, add the roasted garlic, white miso, lemon juice and salt. Blend until smooth, adding more of each ingredient to taste.
Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente.
Once the pasta has finished cooking, strain and reserve 1/2 cup of pasta water.
Add the pasta to a large sauté pan along with the miso-cashew cream sauce and 1/4 cup pasta water. Toss over medium-low heat until combined. Add more pasta water as needed.
Plate and top with chives and lemon-garlic panko breadcrumbs.
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