Creamy  Miso Pasta

This 30-minute Creamy Miso Pesto Pasta with Pecans is simply the best. Packed with a savory white Miso paste, garlic and Pecans, this easy vegan pasta makes a perfect recipe for busy weeknights.

Ingredients:

– ▢½ teaspoon salt – ▢⅓ c olive oil – ▢4 cloves garlic smashed – ▢½ c walnuts – ▢3 tablespoon tomato paste – ▢3 tablespoon white Miso paste – ▢1 ½ teaspoon Adobo sauce – ▢1 tablespoon lemon juice – ▢3 tablespoon plant-based butter – ▢¼ c nutritional yeast

1. Start off by cooking your pasta: fill a medium or large pot with slightly salted water, add Rigatoni and cook on a medium-low heat until pasta is cooked, about 12 minutes. Drain the pasta reserving 1 cup of pasta cooking liquid.

2. Next, make miso pesto: in a medium skillet combine olive oil, Pecans and garlic. Saute stirring occasionally for about 5 minutes. Discard the garlic and stir in tomato paste and Miso paste. Saute stirring constantly for 2 more minutes and remove from the heat.

3. Now, add content of a skillet to a blender along with lemon juice and Adobo sauce. Process pesto stopping the blender from time to time to scrape the sides of a blender. Make sure the Pesto ingredients are well combined and if it looks too dry, add a little more olive oil, a few tablespoons at a time.

4. Transfer cooked pasta into a large bowl along with plant-based butter, Miso pesto, ¼ cup of pasta cooking water and nutritional yeast. Toss pasta vigorously until well combined. If needed, add more pasta cooking water to thin out the sauce. Serve Miso pasta immediately.

Serve Miso pasta immediately.

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