EMMA'S VEGAN PESTO PASTA

INGREDIENTS
  • 1/2 cup raw cashews, soaked 3-4 hours, preferably overnight, drained, & rinsed
  • 1 tbsp white/mellow miso paste
  • 1 small garlic clove, peeled
  • 1/4 tsp Dijon mustard
  • 1/2 cup water
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • Sea salt, to taste

PASTA
  • 1 tsp olive oil
  • 2 cups brussels sprouts, sliced in half
  • 1 tsp fresh lemon juice
  • 1 pkt San Remo Wholemeal Linguine
  • Sea salt & freshly ground black pepper
  • Chilli flakes (optional)
WHAT TO DO
  1. In a food processor (or a mortar and pestle), combine the cashews, miso paste, garlic, Dijon mustard, water, lemon juice, and olive oil. Blitz to combine and the taste and adjust the seasoning accordingly. Set aside.
  2. Lay the halved brussels sprouts into a baking tray and drizzle with olive oil. Sprinkle with a little salt as well.
  3. Bake in a preheated oven for 180C, for about 20 minutes, or until browned and softened on the inside.
  4. Cook the San Remo wholemeal linguine according to instructions.
  5. Drain the pasta, and reserve ½ cup of the cooking liquid.
  6. Stir the cashew pesto through the spaghetti. Toss through the roasted Brussels sprouts and serve!

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