adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy Vegan Baked Pasta with Brussels Sprouts
Creamy Vegan Baked Pasta with Brussels Sprouts
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Velvety miso pasta made with Almond Breeze Almondmilk.
Ingredients:
  • White Miso Sauce:
  • 1 cup Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Extra Creamy Almondmilk
  • 1 cup raw slivered almonds
  • 2 tablespoon white miso paste
  • 2 garlic cloves
  • ½ teaspoon Dijon mustard
  • ¼ cup fresh lemon juice
  • 2 tablespoon extra-virgin olive oil
  • ½ teaspoon sea salt
  • Pasta:
  • 10 ounces shell pasta
  • 1 tablespoon extra-virgin olive oil
  • 3 cups Brussels sprouts, sliced in half
  • 2 tablespoons white wine, or water, to deglaze the pan
  • 2 scallions sliced
  • sea salt and freshly ground black pepper
  • Bread Crumb Topping:
  • 1 tablespoon panko bread crumbs
  • 1 tablespoon hemp seeds
  • ⅓ teaspoon sea salt
  • Extra-virgin olive oil, for drizzling
  • ¼ cup chopped fresh herbs (chives, tarragon, or parsley)
  • 1½ cup mozzarella (optional, for those who are not vegan)
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) and generously brush a 7x9 baking dish with olive oil.
  • Prepare the White Miso Sauce: Blend cashews, miso paste, garlic, Dijon mustard, water, lemon juice, olive oil, and salt in a high-speed blender until creamy.
  • Cook the pasta: Boil a large pot of salted water. Follow package instructions to cook the pasta until al dente. Drain and toss with a drizzle of olive oil to keep it from sticking together.
  • In a medium skillet over medium-high heat, sauté Brussels sprouts in 1 tablespoon olive oil until golden and slightly tender, about 5 to 7 minutes. Take off heat and deglaze the pan with white wine (or water), ensuring to scrape up any flavorful bits.
  • Combine pasta, scallions, and creamy white miso sauce until everything is beautifully coated. Transfer the mixture to a baking dish and generously sprinkle with panko bread crumbs, hemp seeds, a touch of salt, and a flavorful drizzle of olive oil.
  • Cover and bake until the Brussels sprouts are tender and the dish is heated through, approximately 15 minutes.
  • Garnish with fresh herbs and serve.

Similar Recipes