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Creamy Miso Pasta with Brussels Sprouts (Vegan)
Ingredients
  • subheading: SAUCE:
  • ½ cup raw cashews, soaked 3 to 4 hours + 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
  • subheading: 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 here)
  • sea salt and ground black pepper, to taste
  • chili flakes, optional
Steps
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