This is one of those recipes which just happen absolutely scrumptious completely unexpected, I am not sure that makes any sense but you know what I mean right? 🙂 I was trying to use up all the veggies I had in the fridge and tadahh a super creamy, filling, comforting and yet so healthy pasta recipe was born! Even if you don’t like Brussel sprouts give this recipe a go, I promise you will thank me later!:)
the sauce is enough for 2 people
1/2 large leek final sliced
6-7 brussel sprouts, trimmed and finely sliced
1 garlic clove crushed
a glug of olive oil
1 teaspoon of white miso paste
For the cashew cream:
1/2 cup of raw cashews soaked in water for at least 3 hours
1/4 cup of soy or unsweetened almond milk
1 tablespoon of lemon juice
2 tablespoon of nutritional yeast + extra for sprinkling
1/2 teaspoon of garlic powder
1 teaspoon of apple cider vinegar
a pinch of sea salt and pepper
Pasta of your choice – i have used chickpeas pasta
To make the cashew cream simply place all the ingredients into a blender and blend until super smooth and creamy. If your blender is struggling add more milk.
In a large pan add the leeks and brussel sprouts with the olive oil. Cook them a low to medium heat for about 10-12 minutes until they have soften. Add the crush garlic clove and cook for another minute. Keep stirring so the garlic doesn’t burn. Add in the miso paste and remove it from the heat.
Cook the pasta according to the cooking instructions. Pour the cream in the pan with the vegetable and stir it all together. Drain the pasta and add a splash of olive oil to prevent from sticking. Stir in the sauce and serve withe extra nutritional yeast. Enjoy!