Creamy Cashew Miso Pasta with Spring Vegetables
A lusciously creamy dairy-free pasta featuring a silky cashew cream sauce infused with umami-rich white miso. Tossed with tender asparagus and sweet peas, this vibrant spring dish is both comforting and refreshing.
Ingredients
- 350g linguine or spaghetti
- 150g raw cashews, soaked in hot water for 15 minutes
- 240ml warm water
- 2 tablespoons white miso paste
- 3 tablespoons nutritional yeast
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 200g asparagus, trimmed and cut into 3cm pieces
- 150g frozen peas
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Fresh basil leaves, for garnish
- Red chilli flakes, to serve (optional)
Instructions
Soak cashews in hot water for 15 minutes, then drain thoroughly.
Bring a large pot of salted water to a rolling boil and cook pasta according to package instructions until al dente, reserving 120ml of pasta water before draining.
While pasta cooks, blend the drained cashews, warm water, miso paste, and nutritional yeast in a high-speed blender until completely smooth and creamy, about 2 minutes.
Heat olive oil in a large skillet over medium heat, add garlic and sauté for 1 minute until fragrant but not browned.
Add asparagus pieces to the skillet and cook for 3-4 minutes until bright green and tender-crisp.
Add frozen peas and cook for another 2 minutes until heated through.
Pour the cashew miso cream into the skillet and stir to combine with the vegetables, warming gently over low heat for 2 minutes.
Add the drained pasta to the skillet and toss thoroughly to coat, adding reserved pasta water gradually to achieve your desired sauce consistency.
Remove from heat, stir in lemon juice, and season with salt and pepper to taste.
Serve immediately, garnished with fresh basil leaves and a sprinkle of chilli flakes if desired.
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