Brown Butter Miso Courgette Pasta
We're on letter D of Alphabetti, an A-Z of Twisted pasta. This is a beautifully light and fresh pasta perfect for those summer veggies and Ditalini.
10 minutes prep
20 minutes cook
Serves 2
Ingredients
- 1courgette, cubed into 1cm pieces
- a bunch (around 5-6)asparagus spears
- 2-3garlic cloves, thinly sliced
- 200gditalini pasta
- 2 tbspextra virgin olive oil
- 100-200mlreserved pasta water
- 45gcashews, soaked for 10 minutes in boiling water
- 40gvegan butter block
- 1 heaped tspwhite miso paste
- 1/2 tbspnutritional yeast
- 60mlpasta water
- 1lemon, juice
- to tastesalt and plenty of freshly cracked black pepper
- a handfulfresh mint, roughly chopped
- 1lemon zest
Courgette pasta:
Brown butter miso sauce:
To serve:
This pasta is nutty, cheesy, deeply umami but super bright with greens, a handful of fresh mint and plenty of lemon juice and zest. This one is perfect for summer - it'll nourish but comfort all at the same time. Plus, it's a vegan pasta recipe. Win, win!
Method
Bring a large pan of salted water to the boil.
Heat a large frying pan over medium heat. Add in a generous glug of extra virgin olive oil. Once hot, add the courgette and fry with a pinch of salt. Stir every so often, allowing them to brown nicely on all sides. Add the pasta into the water and cook until al dente.
After a few minutes of frying, add the asparagus and garlic. Stir together and gently fry for another minute until the garlic is fragrant. Turn the heat off.
In a separate pan, brown the vegan butter then add to a blender with all the ingredients for the sauce. Season to taste.
Lift the al dente pasta straight from the water and place into the pan with the vegetables. Bring to a high heat and add in the sauce, along with more pasta water to help emulsify the sauce.
Add in the mint and grate over plenty of lemon zest. Stir together, serve with a drizzle of extra virgin olive oil then serve and enjoy.
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