Vegan Creamy Miso Pasta with Edamame & Green Beans
Inspired by the great, Love and Lemons cookbook (which is my current favorite, please purchase with the link below if you are interested), we have here a beautiful, creamy, miso vegan pasta. When I first saw miso and pasta... I was a little skeptical. WRONG. This sauce is equally balanced with light flavors and the miso really does a great job of creating a creamy delicate sauce and equal punch of flavor. Her original recipe calls for Brussel Sprouts, but I didn't have any on hand so I went with the next best greens in my fridge. So, feel free to sub any green veggies or even some mushrooms or tomatoes would be scrumptious here.
Vegan Creamy Miso Pasta w/ Greens
recipe adapted from Love and Lemons Cookbook (link below)
- ½ cup (75 g) cashews, soaked in cool water 3-12 hours and drained
- zest of 1 large lemon
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) white miso paste
- 1 large garlic clove
- ¼ teaspoon dijon mustard
- 1 tablespoon (15 ml) extra-virgin olive oil
- ¼ teaspoon salt, or to taste
- ½ cup (120 ml) fresh water
- 1 pound (455 g) edamame beans
- 1 pound (455 g) green beans
- 12 ounces (340 g) dry pasta such as fettuccine or linguini (buy my current organic FAVORITE pasta below)
- 1 small bunch chives, snipped
- 2 cups raw spinach (this isnt in the oringal pasta recipe, however, to sneak some greens we usually add 3/4 cup of spinach into the bowl and top with pasta and allow to wilt down a bit- super yum)
- black pepper or red pepper flakes or b o t h
- To make the sauce, place the drained cashews in the bowl of a blender and add the lemon zest and juice, miso, garlic, mustard, oil, salt, and half of the water. Blend on low to combine, increasing the speed to high and gradually adding the remaining water. Blend until silky-smooth, about 3 minutes total, scraping down the sides of the bowl as needed.
- Meanwhile, prepare the vegetables. Bring a large pot of well-salted water to a boil. Blanch the edamame beans followed by the green beans and place them in a bowl filled with ice and cool water to stop the cooking.
- Add the pasta to the pot and cook according to the package instructions until al dente. Reserve ½ cup of the pasta water. Drain the pasta well, return it to the now empty pot, and add the reserved sauce, cooked edamame and green beans and chives, tossing gently to coat and adding a splash of the reserved pasta water if needed. Divide the spinach among bowls and top with pasta, then with a little black pepper or red pepper flakes, if you like.
From Evergreen Kitchen to yours! Cheers!