CREAMY MISO BRUSSELS SPROUT FETTUCCINE

INGREDIENTS

SAUCE

½ cup (125 mL) raw cashews, soaked 3 to 4 hours, preferably overnight, drained, and rinsed

1 tablespoon (15 mL) white miso paste

1 small garlic clove

¼ teaspoon (1 mL) Dijon mustard

½ cup (125 mL) fresh water

2 tablespoons (30 mL) fresh lemon juice

1 tablespoon (15 mL) extra-virgin olive oil

Sea salt

1 teaspoon (5 mL) extra-virgin olive oil

2 cups (500 mL) brussels sprouts, sliced in half

1 teaspoon (5 mL) fresh lemon juice

8 ounces (225 g) fettuccine

Sea salt and freshly ground black pepper

DIRECTIONS

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 to 3 minutes. Toss and continue cooking for an additional 7 to 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 (250 mL) 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.

If you’re using a traditional blender, not a Vitamix or other high-speed blender, you may need to blend an additional minute, or until the sauce is creamy.

SERVES: 3OR 4

VEGAN

GLUTEN-FREE: Use brown rice fettuccine.