Notes: Jeanine notes that if you aren’t using a high-speed blender for the sauce, you may have to blend it an extra minute or so to get it nice and creamy. In the original recipe, fettucine is used as the pasta. I used brown rice spaghetti because that was the only long pasta I had on hand. It was still great, but I think a thicker/wider noodle would have been even better from a textural perspective.
SAUCE INGREDIENTS:
½ cup raw cashews, soaked 3-4 hours, preferably overnight, drained, and rinsed
1 tablespoon white/mellow miso paste
1 small garlic clove, peeled
¼ teaspoon Dijon mustard
½ cup filtered water
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Sea salt, to taste
FOR THE PASTA:
1 teaspoon olive oil
2 cups brussels sprouts, sliced in half
1 teaspoon fresh lemon juice
8 ounces long pasta (I used brown rice spaghetti)
Sea salt and freshly ground black pepper
Chili flakes (optional)
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, 2-3 minutes. Toss and continue cooking for an additional 7-10 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 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.
Serve pasta hot with freshly ground black pepper and chili flakes, if using.
½ cup raw cashews, soaked 3-4 hours, preferably overnight, drained, and rinsed
1 tablespoon white/mellow miso paste
1 small garlic clove, peeled
¼ teaspoon Dijon mustard
½ cup filtered water
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Sea salt, to taste
FOR THE PASTA:
1 teaspoon olive oil
2 cups brussels sprouts, sliced in half
1 teaspoon fresh lemon juice
8 ounces long pasta (I used brown rice spaghetti)
Sea salt and freshly ground black pepper
Chili flakes (optional)
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, 2-3 minutes. Toss and continue cooking for an additional 7-10 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 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.
Serve pasta hot with freshly ground black pepper and chili flakes, if using.
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