Creamy pasta with miso tahini sauce

Creamy pasta with miso tahini sauce

Ingredients

serves 2
  • •180g dry pasta
  • •1 tbsp olive oil

  • Any 1–2 veggies:

  • •1 large courgette, chopped
  • •250g mushrooms, chopped
  • •½ broccoli, chopped and roasted

  • Any 1–2 additional veggies:

  • •150g peas, cooked
  • •60g spinach

  • Sauce

  • •2 tbsp tahini
  • •1 tsp miso paste
  • •1 garlic clove
  • •¼ tsp sea salt, to taste
  • •4 tbsp nutritional yeast
  • •150ml water
  • •Juice of ½ lemon
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Cook the pasta, reserving a few tbsp of pasta water.
  2. 2. Heat the olive oil in a large pan. Add the raw veggies and cook on a medium heat for 5–10 minutes, until softened and lightly browned.
  3. 3. To make the sauce, add all the ingredients except the lemon juice to a blender and blend until smooth. Add to the pan over medium-low heat, stirring frequently until slightly thickened. Add a few tbsp of pasta water as needed. Stir in the lemon juice.
  4. 4. Add the pasta and additional veggies and stir until combined and heated through. Serve topped with ground black pepper.
Baker Beanie Author

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