Vegan Miso Cashew Cream Pasta with Lemon-Garlic Panko Breadcrumbs

Difficulty Level: Easy

Prep Time: 2 hours

Cook Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. radiatori

• 1 cup raw cashews

• 3/4 cup water

• 2 tbsp. white miso

• 2 bulbs of garlic

• 1/4 tsp. salt

• Juice of 1/2 lemon

• 2 tbsp. chives, finely chopped

• 1/3 cup lemon-garlic panko breadcrumbs

• Pasta water as needed

  
  

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

  
  

Directions:

Roasted Garlic:

1. Preheat oven to 400°F. Slice the top off of the bulb so the tops of the cloves are showing.

2. Drizzle with olive oil and wrap in tin foil or a small covered baking dish. Roast for about 40 minutes until soft.

   
   

Lemon-Garlic Panko Breadcrumbs:

1. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.

2. Add the panko breadcrumbs and salt; toast until golden brown.

3. Stir in the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until crispy.

   
   

Miso-Cashew Radiatori:

1. Soak the cashews for a minimum of 2 hours in a bowl of water.

2. Bring a large pot of water to a boil. Meanwhile, add the soaked cashews to a blender along with 3/4 cup water and blend until smooth and creamy, adding in extra water as needed.

3. Next, add the roasted garlic, white miso, lemon juice and salt. Blend until smooth, adding more of each ingredient to taste.

4. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente.

5. Once the pasta has finished cooking, strain and reserve 1 cup of pasta water.

6. Add the pasta to a large pan along with the miso-cashew cream sauce and 1/4 cup pasta water. Toss over medium-low heat until combined. Add more pasta water as needed.

7. Plate and top with chives and lemon-garlic panko breadcrumbs.